What's for Dinner? Corn chowder
Take me to a farmers market and I lose all control.
The beauty and breadth of summer produce is so irresistible, I tend to load up. My most recent haul included an abundance of fresh corn and tiny fingerling potatoes.
But fresh corn begs to be eaten soon after picking, usually no longer than 1 to 2 days. The longer you wait to eat it, the faster the sugars turn to starch.
It is best to store corn whole and unwashed in a sealed plastic bag in the refrigerator vegetable drawer. Cold temps help preserve the sweet flavor.
For a longer term option, corn may be frozen for 6 to 8 months, but it should be blanched first – boil shucked ears for 1 minute and let rest in an ice bath for about 5 minutes. Then, cut the kernels from the cobs and store in freezer safe containers. One medium ear usually yields about ¾ cup of corn.
This is a very versatile chowder that makes use of corn and potatoes. I've adapted a basic corn chowder recipe found in Amanda Hesser's very reliable "The New York Times Cookbook" (W.W. Norton, 2010). Instead of using chicken stock, she makes a quick broth from the corncobs. You can leave out the bacon, if you like (use butter instead) or change up the chowder by tossing in some peeled chopped shrimp, 8 ounces of crab meat or hunks of your favorite fish.
Garnish the top with whatever fresh herb you have growing in the garden – or whatever you purchased at a local farm stand. Serve with crusty bread or top with croutons.
Contact Patricia Talorico at (302) 324-2861 or ptalorico@delawareonline.com. Read her culinary blog Second Helpings at www.delawareonline.com/blog/secondhelpings and follow her on Twitter @pattytalorico.
CORN CHOWDER
4 ears corn
2 slices of bacon, chopped
1 tablespoon butter
About 1 ½ cups potatoes, peeled and cut into ½-inch cubes (about 2 medium potatoes)
1 medium onion, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
¼ teaspoon dried thyme or fresh thyme
Salt and freshly ground black pepper
2 tablespoons flour
1 cup of whole milk, or heavy cream or half-and-half
Fresh chopped chives or basil (optional)
Shuck the corn and remove the kernels with a sharp knife. Set kernels aside. Put the cobs in a pot with 4 cups water. Bring to boil. Cover, and reduce the heat. Simmer for at least 10 minutes while you continue.
In a separate pot, cook the chopped bacon over medium-high heat until it begins to render some fat and starts to brown. Add the butter, potatoes, onion, celery, thyme and salt and pepper; cook over medium heat and stir 5 minutes. Sprinkle with flour; cook 2 minutes, stirring constantly.
Remove the corncobs from the water, strain the liquid and add it to the onion-potato mixture. Discard cobs. Bring it to a boil, then lower the heat to a simmer for about 12 minutes.
Stir in the milk, heavy cream or half-and-half. Add corn kernels. Simmer 5 minutes or until heated through. Sprinkle the top with fresh chives or basil. Makes 4 servings.