Last evening I was wishing for corn chowder like you get in a diner; slightly sweet, thick broth, and full of corn and potatoes. Luckily the recipe i choose to use came out exactly like that. It comes from Cooks Illustrated who are interested in the science of why recipes work and what make the 'best' of something. Usually their recipes are a bit more involved, and grating the corn may seem like that, but it really does make a beautiful consistency. I added some celery I had left over from another weeks share, and it was delicious. I halved the recipe and we had it with a tomato and cucumber salad, and I had enough for lunch the next day.
Fresh Corn Chowder
This fresh-tasting chowder- which some may call a soup- uses grated corn as a thickener.
10 ears fresh corn
3 onces salt pork (or just fry your onions in bacon fat like i did :)
1 tbsp butter
1 large onion
2 cloves garlic
3 tbsp unbleached white flour
3 cups chicken stock
2 med potatoes, cut into small cubes
1 tsp fresh thyme (or 1/4 tsp dried)
2 cups whole milk
1 cup heavy cream
2 tbsp minced fresh parsley
salt and pepper to taste
1.Stand corn on end, cut kernels off 4 cobs of corn, set aside. Now following picture below, grate kernels from the remaining 6 cobs, set in a separate bowl.
2.Saute salt pork in a large heavy-bottomed pot over med-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Or from your bacon fat stash, put a tablespoon in the pot. Reduce heat to low, stir in the butter and onions, cover pot, and cook until softened, about 12 minutes. Remove salt pork and reserve. Add garlic and saute until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, thyme, milk, grated corn and pulp, and reserved salt pork (if using); bring to a boil. Reduce heat to med-low and simmer until potatoes are almost tender, 8-10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard salt pork. Stir in parsley, salt, and pepper to taste and serve immediately.
Long story short, I ended up with one of Valarie's special heirloom tomatoes at my house this weekend, so I slaughtered him and turned him into delicious salsa fresca! Here's what I used:
1 very large heirloom tomato, diced
1 jalapeno, minced
1 clove garlic, minced
1 small onion, diced
3-4 stems parsley and leaf celery (it's what I had in my garden. Cilantro would be good too!)
Combine, allow flavours to mix for a few hours in the fridge, and serve. Great with eggs! Enjoy within a few days or so.
1 tsp olive oil
1 fennel bulb chopped
1 cup onion chopped
2 large russet potatoes, peeled and sliced
3 cups chicken broth
1 cup milk
2 tsp lemon juice
2 tsp fennel seeds, toasted
In a large pot, heat the olive oil over medium heat. Add fennel and oinion--cook until softened. Stir in the potatoe, chicken broth, milk and lemon juice. Cover and reduce the heat. simmer until the potatoes are tender (15 min).
Puree soup in batches until smooth.
Garnish with toasted fennel seeds.
1 bulb fennel
1/2 lemon, zest and juice
1 tbsp honey
few splashes of olive oil
salt and pepper
Remove stalks from the top of fennel bulb...and cut the fennel in half to core. Slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.
Whisk lemon zest, juice, honey, olive oil and salt and pepper.
Toss, and eat!
Thanks for sharing, Pat!
I just made a wonderful green shake for dinner out of my box supplies, plus a few things. I adapted it from an Ani Phyo recipe. Here it is: