Corn Chowder Recipe by Erin Vito

Corn snobs will tell you they only eat corn picked that very day. That’s because the sugar begins to turn to starch immediately after picking. Take a ride east to Suffolk County and you will see lots of farm stands selling local fruits and vegetables—and fresh corn! Bursting with sweetness, freshly-picked corn can be eaten raw. The farm stands often keep the corn behind the counter so it doesn’t get stripped of its protective husk by shoppers. Corn should be refrigerated as soon as possible and eaten the same day so it retains as much sugar as possible.

As the weather begins to cool, corn chowder offers a nice change from summer meals. And you can use many items from late-summer CSA produce, including potatoes and onions, in this delicious chowder.

Corn Chowder

Recipe adapted from The New Basics cookbook

6-8 bacon slices, cut into ¼ inch pieces

2 cups chopped onions

2 T flour

4 cups chicken or vegetable stock

6 medium potatoes, cut into 1/4” pieces

1 cup half and half

4 cups cooked corn kernels, drained

1 tsp. Pepper

2 tsp, salt, or to taste

1 large bell pepper, cut into 1/4” dice

Cilantro or parsley

Shuck corn and cook in boiling water for 4 minutes. Drain. When cool enough to handle, remove the kernels by holding the cob vertically over a wide, shallow bowl and slicing down the cob, cutting under the kernels and letting them fall into the bowl. When all the kernels have been removed, turn the knife over and scrape the cob with the dull side to extract the “milk.”

Wilt the bacon in a large soup pot over medium heat until fat is rendered, about 5 minutes. Add the onions and cook for 10 minutes.

Stir in flour and cook another 5 minutes. Add the stock and potatoes. Continue cooking over medium-high heat until the potatoes are tender, about 15 minutes. Add the half and half, corn, pepper and salt. Cook 7 minutes, stirring occasionally.

Add the bell pepper and cook 5 minutes more, stirring occasionally.

Garnish with cilantro or parsley.

Serves: 6