Anyway, the goal is to share seasonal recipes that make good use of homegrown or locally grown veggies. If I'm being honest, most of the meals in our house consist of stir-fried garden veggies and a starch, or stir-fried garden veggies and elk steaks. But once in awhile, I do like to have something a little different.
This week's recipe focuses on fresh sweet corn. If you're from around here, you know that Olathe farmers grow the best sweet corn in all the world. It's common to find trucks on the side of the road selling corn 4 for a dollar, or even 10 for a dollar if you're lucky. I don't grow my own corn - we just dont' have the space to justify it. But I do grow onions, leeks, garlic, turnips and basil, so this makes good use of some of our harvest.
Summer Corn Chowder (original recipe from Colorado Farmer's Market Cookbook. I altered it a little to fit us.)
1 stick butter
1 medium onion
2 leeks, thinly sliced
2 cloves garlic, minced
2 small potatoes, chopped
4 small turnips, chopped
6 ears sweet corn, kernels cut off, cobs milked
1 1/2 cups raw goat's milk
1 1/2 cups homemade chicken stock
1/4 cup fresh basil, cut into ribbons
salt and pepper to taste
Melt the butter over medium-low heat. Add the onion and leeks, cook until soft. Add the garlic and cook for another minute. Add the potatoes, turnips, corn and corn "milk", and basil. Cook for 10 minutes, stirring frequently. Add the milk and broth. Bring to a low boil, then reduce heat and simmer about 40 minutes, till potatoes and turnips are fork-tender.
*Disclaimer: I am NOT a great photographer, and especially not with food. This soup tastes way better than it looks in my pathetic photo.
If anyone else wants to join in, I'm sure she'd love to have you! I look forward to getting some new recipes to try as the garden harvest starts pouring in.
3 comments:
This summer corn chowder looks and sounds absolutely delicious. I love corn chowder and haven't made it in a while - and duh - have never actually made it with fresh corn!
What do you mean by milking the cob?
When you cut the corn off the cob, you then run the back of a butter knife down the cob. More juice and bits of corn come out, which makes the soup creamier than it would be otherwise. You can use the same technique if you want to freeze creamed corn off the cob.
I went to Kentucky a few years ago and went to a corn bread spoon fest. They sold cook books on making spoon bread. Does anyone know if there is a Olathe corn recipe book? If there is could you supply the title and author? Thanks
Larry
ldavid@knology.net
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