A River Between

Potato-Corn Chowder
Originally uploaded by holisticgeek

Michael made a great Potato-Corn Chowder yesterday from a recipe in the book Full Moon Feast by Jessica Prentice. Her book talks about “Food and the hunger for connection”. It’s a wonderful book that speaks to the values of “eating locally” and eating food according to the lunar cycles.

All of the ingredients of the corn chowder, except for the organic heavy cream, were organic and LOCALLY sourced through May Farm, our CSA (Community Supported Agriculture) farm.

Here’s the recipe:

Potato-Corn Chowder

4 ears corn on the cob
1 quart filtered water
2-3 tablespoons of Earth Balance or olive oil
2 medium onions or leeks
1/2 cup sliced zucchini
2 pounds (3 cups) potatoes cut into chunks
Sea Salt and Pepper to taste
3/4 cup heavy cream

1. Cut the kernels off the corn cob and place in a bowl. Scrape the corn “milk” into the bowl as well and save for later.
2. Make a quick corn stock by simmering the cobs in about a quart of filtered water, covered, for about 20 minutes
3. In a heavy bottomed pan, melt the Earth Balance or heat the olive oil, and saute the onions or leeks until translucent.
4. Add the potatoes and zucchini and enough corn stock to cover. Bring to a boil until the potatoes are soft.
5. Add the corn kernels, salt, and pepper. Return to simmer.
6. Remove from heat, add the heavy cream, adjust salt and pepper to taste.