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Cheesy Corn and Potato Chowder

13 Aug

This cheesy corn and potato chowder made for a lovely summer meal.  Though the flavors of the corn and cheese were rich and pronounced, this was light enough for a cheesy corn and potato chowder to fit the summer heat.  Even Zak, who doesn’t care at all for cream-based soups, really enjoyed this.  The capers added a salty bite that worked well with the natural sweetness of the corn and creaminess of the cheeses.  It also heated up very well the next day for lunch in the microwave, which is always a bonus.

Cheesy Corn and Potato Chowder

4-5 cobs corn, kernels removed

1 gallon bag of vegetable scraps, including onions, garlic, and peppers

2 bay leaves

1 ear corn, husks and silk removed

3-4 redskin potatoes, scrubbed clean and diced into 1/2″ cubes

1 tbs. olive oil

1/2 large sweet onion, chopped

2 tbs. cilantro-garlic compound butter

1/4 cup whole wheat flour

1/2 cup 1% milk

1/4 cup Gouda cheese, grated

1/4 cup Jarlsberg cheese, grated

1 tsp. capers, for serving

Non-stick cooking spray

Kosher salt and freshly cracked black pepper

Place corn cobs with kernels removed, vegetable scraps, and bay leaves in a large stock pot.  Add enough water to cover by an inch or two and place over low heat.  Simmer over very low heat for 8 hours.  Strain all ingredients from the corn stock and discard.  Keep stock warm.

Bring water in a medium saucepan to a rolling boil over medium-high heat.  Add potatoes and simmer 10-12 minutes until tender but crisp.  Drain and rinse with cold water.  Set aside.

Meanwhile, spray corn ear with non-stick cooking spray and season with kosher salt and freshly cracked black pepper.  Turn on a burner on gas stove and set heat to medium-high.  Place corn over burner and roast, turning occasionally, until kernels are a deep golden brown.  Cut kernels off the cob and reserve.

Heat olive oil in a large stock pot over medium heat.  Add onion and cook until translucent, 4-5 minutes.  Remove onion from pot and set aside.

Heat milk in a small sauce pan over medium-low heat until warm.

Add butter to the stock pot.  Reduce heat to medium-low and cook until melted.  Slowly whisk in flour to form a roux.  Cook over low heat until lightly golden brown.  Slowly whisk in warm milk.  Then whisk in 5-6 cups of warm corn stock.

Add roasted corn, onion, potato, and simmer for 4-5 minutes to allow flavors to meld.  Add cheese, continuously whisking, until melted.  Taste for seasonings and adjust salt and pepper as necessary.  Serve immediately topped with capers.

Geauga Family Farms CSA – Week Nine

13 Aug

Summer CSA – Week Nine

In this week’s CSA, we received a giant head of lettuce, a green bell pepper, a cucumber, four large tomatoes, seven gorgeous peaches, three hot peppers, one zucchini, a pint of grape tomatoes, and a watermelon.  I’m very excited about the inclusion of two types of fruit, especially since I’m a watermelon fanatic.  I also loved the hot peppers last week – they had a really great punch of heat to them.

Last week’s leftovers include the lettuce (oops!), the yellow squash, a tomato, the garlic, and the zucchini.  I still had my sad little kohlrabi bulb, so I threw it in my stock bag, which made me feel a little badly. [Edit: Shortly after this post, I rescued my kohlrabi from the freezer and added it to the brine for a roasted chicken … talk about a governor’s reprieve!]  The grilled corn on the cob with cilantro-garlic compound butter didn’t use any CSA ingredients, but it did use delicious local corn.  The savory sweet corn and tomato French toast used CSA cherry tomatoes and a CSA tomato as well as CSA eggs, the freshness of which really elevated the dish.  The delicious spicy gazpacho made use of both a tomato and a cucumber.  The green been and pepper stir fry used a bounty of CSA ingredients, including all of the green beans, a green bell pepper, a hot pepper, a sweet onion, and a cucumber.  My tomato and goat cheese baked eggs used up some cherry tomatoes and CSA eggs.  I also made chickpeas with roasted vegetables that made use of CSA cherry tomatoes and a CSA pepper as well as a CSA egg, the recipe for which I will be posting soon.  Finally, a cheesy corn and potato chowder I will be posting later today made use of CSA potatoes from awhile back.  I ate up all of the blackberries with either ricotto cheese or plain Greek yogurt and honey for breakfast at work.

For this week, I plan to make a chicken salad that I can serve over oodles of the CSA lettuce, beef short ribs in a tomato and pepper sauce, and zucchini fritters, perhaps with another version of gazpacho.  I’ll be eating the peaches as breakfasts and snacks.

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