Market watch: Sweet corn

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Market watch: Sweet corn

Posted by: Rick Nelson under Farmers markets, Recipes Updated: July 28, 2010 - 6:33 PM

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This week's Market Watch highlights sweet corn from Hansen's Hidden Acres at the Bloomington Farmers Market. I've been making this corn chowder for probably 10 years (and I've published it in Taste at least once), with good reason: It's fantastic.

When I prepared it last week I forgot to add the heavy cream, and you know what? It was still delicious. I also like to garnish the chowder with freshly chopped cilantro and chopped bacon.

SWEET CORN, RED PEPPER AND ZUCCHINI CHOWDER

Serves 6 to 8.

Note: From "The Daily Soup Cookbook" (Hyperion, 1999) by Leslie Kaul, Bob Spiegel, Carla Ruben and Peter Siegel with Robin Vitetta-Miller.

8 ears fresh corn, kernels sliced from cob (about 4 c.) and reserved; cobs reserved for stock

8 c. vegetable stock

2 tbsp. unsalted butter

1 large white onion, peeled and chopped

2 ribs celery, chopped

2 leeks, rinsed well and chopped

2 red bell peppers, cored, seeded and chopped

2 tsp. dried thyme leaves

2 bay leaves

2 tsp. kosher salt

1/4 tsp. cayenne pepper

6 medium Idaho potatoes, peeled, halved lengthwise and cut into 1-in. cubes

1 zucchini, halved lengthwise and sliced

1/2 c. heavy cream

1 tsp. freshly minced fresh garlic

1 bunch fresh chives, sliced into 1/4-in. strips

Directions

In a large stock pot over medium heat, combine corn cobs and vegetable stock. Bring to a boil, reduce heat, partially cover and simmer for 30 minutes. Remove cobs with a slotted spoon and discard. Reserve 6 cups of stock. In a large stock pot over medium heat, melt butter. Add onion, celery, leeks and red pepper and sweat until tender, about 4 minutes. Add thyme, bay leaves, salt and cayenne and stir to coat vegetables. Add corn, potatoes and reserved stock and bring mixture to a boil. Reduce heat, partially cover and simmer 30 minutes. Add zucchini and simmer for 5 minutes. Stir in heavy cream. Remove bay leaves and puree about one-quarter of chowder in a blender or food processor until smooth. Return puree to stock pot and mix well. Remove from heat and stir in fresh garlic. Ladle chowder into bowls and garnish with sliced chives.

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