Feeling a little corny? Make this Greenista Girl fall favorite: Corn Chowder. Start by hitting up your local greenmarket to stock up on super fresh, organic veggies. Then get the house smelling yummy with this hearty soup. Perfect for a lazy fall weekend dish.
Farmers’ Market Corn Chowder
- 6 ears organic corn
- 2 tablespoons unsalted organic butter
- 2 tablespoons organic olive oil
- 2 medium organic white onions, diced
- 1 tablespoon organic garlic, chopped
- 2 branches organic thyme
- 1 fresh organic bay leaf
- 10 organic black peppercorns, cracked
- 1 cup organic white wine
- 3 cups water
- 1 cup organic heavy cream
- 3 organic potatoes, diced into 1⁄4” cubes
- Salt, black pepper, and cayenne to taste
1. Remove corn kernels carefully with a knife by holding the earn vertical and sliding the knife down parallel. Try to keep as many kernels whole as possible.
2. Once kernels are removed, scrape the cobs with the back of a knife over a pan to extract as much “pulp” and juice as possible. You should have 4–5 cups of kernels and 1 to 1 1/2 cups of the scrapings.
3. In a large saucepan, melt the butter and the olive oil, and add the onions, garlic, thyme, bay leaf, and cracked peppercorns.
4. Cook until the onions are tender and then pour in the white wine and reduce by half.
5. Add the water, heavy cream, half of the potatoes, corn scrapings, and 2 cups of the corn.
6. Bring liquid to a boil then reduce to a simmer.
7. Cook until potatoes are tender, approximately 10–15 minutes.
8. Puree well and pass through a fine strainer.
9. Return to a boil then simmer with remaining potatoes and corn until tender.
10. Adjust thickness by adding more water if needed.
11. Season to taste with salt, black pepper, and cayenne.
12. Serve hot.
Written by Greenista Girl Shubhra
Photos by Southern Living
Recipe Adapted from FARMfood: Green Living with Chef Daniel Orr