I’m sorry that I don’t have a better pic of this corn chowder, but the adults went out for a late summer early evening walk…and this is what we came home to find. Two teenage boys=8 servings (plus BLTs).
Oh well. It’s healthy, using a ton of late summer ingredients. In fact, only the chicken broth and cream didn’t come from our CSA farm share. The corn and potatoes are absolutely delicious right now!
Btw, The technique that I use to roast peppers is to hold it over the flame of my gas stove top burner (this is a good time to brag about the BTUs you’ve got;) and then when fully blackened, place in a ziplock for 10 min. This makes it easier to scrape off the blistered skin, and dice. Handle with care to avoid burns and of course play with fire inside at your own risk.
Spicy corn chowder
- 1 jalapeño, roasted, seeded and finely diced
- 3 tbsp unsalted butter
- 1 onion, diced
- 4 garlic cloves, minced
- 3 yukon potatoes, diced
- 6 ears corn, kernels sliced off
- 4c chicken broth
- 2/3c half and half (or milk or skip)
- Salt to taste
Saute onion in butter til translucent, about 5 min. Add garlic and jalapeño and cook another 3 min on low. Add potato and continue cooking, add corn, saute until potatoes start to brown and corn is bright yellow, about 5 min. Season with salt. Add chicken broth, simmer 20-30 minutes until potatoes are soft and soup begins to thicken. Add half and half. Purée about half of soup with hand blender, leaving some chunks. Do not leave unattended with hungry boys.
Sweet corn, sweet, sweet, corn. Minnesota summer at it’s best. I was so thankful to get all of my favorite ingredients at their peak in the farm share box this week.
While the corn is an obvious superstar, the things that make this recipe better are onions and garlic–FRESH! If you’ve only had the supermarket versions you’re missing out. Fresh garlic is in a completely different stratosphere, far more delicate flavor since it’s not dried out from all that shipping and storage time on a shelf. Seek it out at your farmer’s market, you’ll be convinced.
Hub threw a steak on the grill and voilà! Weeknight dinner on the patio.
Corn & tomato saute with basil
- 8 ears corn, kernals sliced off
- 1 onion, diced
- 1 tomato, diced
- 3 cloves garlic, chopped
- 1/2c basil, roughly chopped
- 2 tbsp butter
- Salt and pepper
Saute onion in butter til soft, about 3 min. Add corn kernals and continue sautéing until bright yellow, about 10 min over medium-low heat. Add garlic, tomato and cook another 3 min. Toss in basil and season with salt and pepper.
A man willing to kiss me after garlic scape pesto must really love me 🙂
The next time I get asked “If I were a vegetable what would I be?” My answer is going to be garlic scapes. I love these funky garlic flower tops. They’re different, and fun to look at and cook with.
Even though this pesto has a far stronger garlic vs basil flavor, it’s still not what I think of as that sour, pungent, harsh garlic. It’s woodier and grassier, IMO. In fact, if you don’t have enough scapes, the best substitution is chives.
A little of this pesto goes a long way so it’s economical too.
Garlic scape pesto
- 6 garlic scapes, trimmed of woody stems and flowers (about 4″ of stalk from each stem)
- 1/3c cashews
- 1/3c olive oil
- 1/3c parmesan
- 1/4 basil
Chop up the scapes in a food processor, add nuts, basil and blend. With machine running, add oil until a consistent texture. Add parm and salt and pulse to combine.
Saute sliced zucchini and yellow squash in olive oil 3-5 min til softened. Toss in pesto. Kiss beloved spouse/SO.