Does the idea of corn chowder in July seem gross? Not to me. It was rainy and cool this weekend, even though the humidity was disgusting. And on Saturday things continued to go awry, and I needed a comforting meal
First, a tomato jar cracked in the canner.
Then I read the world’s most disturbing book and had to donate it to the library because I could not be in its presence.
(Gillian Flynn’s Dark Places. Do not recommend. Should have burned it.)
And my cranberry cosmos are PINK. See the small one in the middle. Fuchsia!
So here is my recipe for a very tasty corn chowder. It uses plenty of things that are in season now through frost. It would be probably be better in October. I served it with stuffed cherry peppers using this recipe. The children were not interested in either, so I rounded out the meal with bread and some watermelon from the garden, which is coming in at last.
Corn Chowder with Fresh Corn:
(Loosely adapted from Cook’s Country)
You will need:
8 ears fresh corn, raw and cut off the cob
1 15 oz can creamed corn
5 cups chicken broth or stock
4 slices bacon, finely chopped
1 medium onion, finely choped
1 small green pepper, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. red potatoes, scrubbed and diced
1 cup heavy cream
- Cook the bacon in a large pot or Dutch oven until crisp. Remove to a paper towel to drain, leaving the bacon fat in the pot.
- Add the corn kernels, diced onion, diced pepper, and salt and black pepper to the bacon fat. Cook over medium heat, stirring frequently, about 8 minutes, until onions and peppers are soft.
- Add the diced potatoes and chicken broth. Bring pot to a boil over high heat. Cover, reduce to simmer, and allow potatoes to cook, about 10-15 minutes. Poke with a fork to make sure they are tender. Add the cream and the cooked bacon.
- Serve with freshly ground pepper on top. (I know most recipes say this, but it really improves the flavor here!)
Have a good week!