From Farm to Table: How to Make Incredible Farm Fresh Corn Chowder"

Fresh corn season is in full swing! When the corn is this fresh we break out our go-to farm fresh chowder recipe. You can use corn that is a few days off the stalk but the fresher the better, hours off is even better. As picked corn ages, the sugars turn to starch so the fresher the corn, the sweeter the corn, and the better the chowder. Farmers markets are the best place to get fresh corn as it is typically picked that day.

A year or so ago I came across the ultimate (a word I don't take lightly with kitchen tools) kernel remover. It is by far the best remover I've used and leaves me with whole kernels and an empty cob...a thing of beauty. This is far safer than a knife, removes more kernel than other removers, and packs away in a small space. It's inexpensive and available at Amazon or in some kitchen shops. Here is a link to Amazon.

Some notes (tip one) on ingredients beginning with bacon fat. I cook bacon in the oven on a cookie rack over a sheet pan. This guarantees flatter bacon and the drippings give up a supply of bacon fat, which can be kept in the refrigerator. Add a tablespoon of bacon fat to the pan for some extra flavor. One of our recent farm market customers refers to her refrigerated bacon fat as the "Bowl of Love" and I now refer to ours with the same affectionate name. Thanks, Nancy V.!

The recipe can easily be made vegetarian (tip two) by eliminating the bacon and bacon fat and substituting olive oil for the bacon fat. Vegetable stock can be substituted for the chicken stock.

Since fresh corn season is short, I vacuum seal the chowder in perfect two-person, heaping two-cup portions. Even better, this can be frozen for up to 4 months. Just cool and vacuum seal it. In mid-December when the winds are howling and the fresh corn is gone you will thank your forethought. Thaw it in a shallow pan of cold water or in the refrigerator. I have a video on our YouTube channel on how to cool soup or stock quickly and safely for freezing. Click here to watch it.

For vacuum sealing (tip three), I have recently purchased a chamber-type sealer. While I still have my trusty FoodSaver I choose a chamber type for liquids. Soups and stocks do not get sucked into the vacuum resulting in easier and less cleanup. A big plus. Another advantage is the bags are cheaper and somewhat reusable if sealing dry items. Chamber sealers are more expensive and bulkier but not much larger than a toaster oven. However, they can also be used for extracting, infusing, and marinating. I think they're a good addition to the kitchen, especially at this time of year.

Mine is the Anova Precision Chamber Vacuum model. Recently a similar unit, that is functionally the same but with a more readable/ergonomic control panel was released by a company that makes restaurant-grade sealers. It's the Avid Armor USV20 unit and it's a bit less expensive.

When I serve this chowder I add a few shakes of Clean Slate Farm Sage Olive Oil after garnishing with the minced parsley. The herbal taste of the sage goes very well with the corn. And of course, you'll need a loaf of good artisan bread to wipe up the bowl.

Now is the perfect time to head to a farmer's market and pick up a mess of fresh corn. Drop me a line when you make the chowder! We have created a Reddit community for questions and answers. Join us at this link: Clean Slate Farm Reddit

(If you purchase through the referenced links we will earn a small commission from Amazon at no additional cost to you. Thank you!)

Ingredients:

• 6 cups corn kernels, about 6-7 cobbs

• 3 cups chicken or vegetable stock

• 2-3 tablespoons bacon fat or olive oil

• 4 slices bacon cut into 1/2 inch pieces, optional

• 1 cup diced onion, 1/4 inch dice

• 1/4 cup diced carrots, 1/4 inch dice

• 1/4 cup diced celery, 1/4 inch dice

• 2 teaspoons garlic, minced

• 1 teaspoon fresh thyme, minced

• 1 pound russet potatoes, 1/2 inch dice

• 1 cup whole milk

• 3/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 bay leaf

• 1/2 cup half-and-half or heavy cream

• 2 tablespoon parsley, minced, reserve one for garnish

Directions:

1. Remove the kernels from the cobbs into a medium bowl.

2. Add 2 cups of chicken stock and 4 cups of corn kernels to a blender. Blend well.

3. Heat a medium size pot to medium and add bacon fat. When heated add onions, carrots, and celery. Cook until onions are translucent and vegetables are tender, about 5 minutes or until fragrant. Or, if using bacon, cook until crisp, 5 to 7 minutes. Remove and drain on a paper towel. Then add the onions, carrots, and celery to the pot and cook.

4. Add garlic and thyme, saute for about 30 seconds or until fragrant.

5. Add the remaining corn kernels and saute for 2-3 minutes.

6. Add the remaining ingredients...potatoes, corn puree, chicken stock, milk, salt, pepper, and bay leaf.

7. Cover and bring to a boil then reduce to a simmer. Stir occasionally until potatoes are fork-tender, about 15-20 minutes.

8. Turn off the heat and add half-and-half and one tablespoon of the minced parsley, stirring well. Remove the bay leaf.

9. Taste and add more salt and pepper to taste.

10. Serve in bowls and top with crisped bacon if using. Garnish with more minced parsley.