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Corn Chowder

on July 4, 2018
Corn Chowder
Prep time:
Cook time:
Total time:
Serves: 6 servings
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] Corn chowder is a great way to use fresh corn right off the cob. With added potatoes, smoky bacon, fresh thyme and a little heavy cream, this soup has a lot of character to it!
Ingredients
  • 10 ears of corn, husked
  • 4 pieces of bacon, cut into 1/4″ strips crosswise
  • 1 tbsp butter
  • 1 large onion, minced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 3 cup chicken broth
  • 2 red potatoes, cut into bite-sized pieces
  • 1 bay leaf
  • 1 tsp chopped thyme leaves
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tbsp chopped flat-lead parsley
  • Salt and pepper
Instructions
  1. Scrape the kernels off 4 ears of corn using a sharp knife. Place kernels in a bowl (about 3 cups).
  2. Grate the kernels of the remaining 6 ears of corn along the side of a grater and scrape off any remaining pulp with the back of a butter knife (about 2 cups). Put in a separate bowl.
  3. In a large pot, saute the bacon over medium heat until lightly browned and it has released its fat (approx. 6-8 minutes). Remove the bacon and set aside.
  4. Reduce heat to low, stir in the butter and onion, cover and cook for approx. 12 minutes. Add the garlic and cook for an additional minute.
  5. Whisk the flour and stir constantly for 2 minutes, slowly adding the broth while whisking.
  6. Add the potatoes, bay leaf, thyme, milk, reserved grated corn, pulp and bacon and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes begin to soften (approx. 8-10 minutes).
  7. Add the corn kernels and cream and return to a simmer. Cook until the kernels are slightly soft yet still crunchy (approx. 5 minutes). Remove the bay leaf, stir in the parsley and add salt and pepper to taste. Serve.

 

Corn and Black Bean Salad

on July 4, 2018
Corn and Black Bean Salad
Prep time:
Cook time:
Total time:
Serves: 6 servings
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] This can be served as just a small salad or put it in a wrap or pita with your favorite protein and make a sandwich out of it! One tip for getting the kernels off the cob easier after shucking is to break the cob in half and then run a sharp knife down the sides, scraping off the kernels onto a cutting board.
Ingredients
  • 2 tbsp olive oil
  • 1 1/2 jalapeno peppers, seeds removed and minced
  • 1 tbsp garlic, minced
  • 1/2 cup minced scallions
  • 1 lb fresh tomatoes, cored and chopped into small pieces
  • 1 lemon juice
  • 1/2 cup chopped cilantro
  • 5 ears corn, shucked, scraped of kernels (approx. 3 cups)
  • 1/2 head romaine lettuce
  • 1 15 oz. can black beans, drained
  • 2 ripe avocados, peeled and chopped into cubes
Instructions
  1. Bring a pot of water to a boil.
  2. While it’s heating up, combine jalapenos, scallions, garlic and tomatoes to make the salsa. Stir in the lemon juice, cilantro and salt to taste. Let the flavors mix about 30 minutes before using.
  3. Add the corn to the boiling water and cook for 3 minutes. Drain and let the corn cool.
  4. Combine romaine, corn, beans and avocados. Add a generous helping of salsa to the top.

 

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