Saturday mornings find me at our local Farmers’ Market. And inevitably, I buy more than I can ever use. The perfect solution? This Farmers’ Market Corn Chowder.
As the days of summer lengthen, and even while the sun remains hot, my tastes begin to turn toward my favorite comfort food… soup.
Corn chowder is quintessentially August to me. And yes, it becomes very “September” to me when the calendar changes. I love this soup, as you can tell.
It’s hearty and loaded with the savory tastes of the season.
Farmers’ Market Corn Chowder
4-6 ears of corn
1 tablespoon extra-virgin olive oil
1 large sweet onion (I like Walla Walla), 1/2-inch diced
2 large organic carrots, 1/2-inch diced
3 celery rib, 1/2-inch diced
1 red bell pepper, 1/2-inch diced
2 medium Yukon Gold potatoes, cut into 1/2-inch diced
5 cups reduced-sodium chicken broth (40 fl oz)
1/4 – 1/2 teaspoon red chili flakes
2 fresh thyme sprigs
2 fresh oregano sprigs
1-1/2 cups milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef’s knife; transfer the kernels to a large bowl as you work and reserve the cobs.
Heat stock pot, add olive oil and then saute onion, carrots, celery and red bell pepper until translucent and soft. Add broth and bring to a boil. Then add reserved cobs; cover and simmer 15-20 minutes. Discard the cobs.
Add potatoes, corn and chili pepper flakes. Bring to a boil and then lower heat to a simmer and cook until the potatoes are soft, about another 20 minutes. Add fresh thyme and oregano sprigs and season with salt and pepper.