It was a spur of the moment idea, when David suggested we walk to the farmers’ market with the kids yesterday morning. We didn’t really need anything, since we just got our CSA box on Friday. But, I bought 4 ears of corn on Wednesday from Alvarez Organic Farms at the Columbia City Market that I almost forgot about & needed to cook up before we go on our trip. We got a couple of potatoes at the market for the chowder from Olsen Farms – one starchy and one waxy. Here’s what I did:
- cut corn kernels of the cob & cut the cobs in half
- put the cobs in a pot, covered with water, brought to a boil, reduced heat and simmered for about 30 minutes.
- while cobs are simmering, rendered about ½ cup of diced bacon in a dutch oven.
- drain the bacon & set aside
- in the same pan, sweat diced onions, carrots, celery & garlic with about 1 tablespoon of the bacon fat
- add 1 tablespoon flour and stir to coat the vegetable with flour and cook the flour a little (about 1 minute)
- drain the cob stock into the pan; I covered the cobs with more water & added some parmesan cheese rinds that I had sitting around in the fridge (for shits and giggles) & let simmer for another 30 minutes **I did this only because the first pot of stock wasn’t enough for the amount of vegetables I had**
- add the corn kernel, fresh thyme sprigs (about 2 or 3), one bay leaf, the starchy potato, peeled and diced, and one cup of cream (that’s all I had in house)- bring to a boil, reduce to a simmer
- add the cob/parmesan stock to the pot
- add the bacon
- allow to simmer gently until the potatoes are done and soup has thickened nicely
- remove the thyme sprigs and bay leaf
- puree about 1 cup of the soup and add it back in to give the soup a little creaminess
- adjust seasoning & serve hot
**I didn't end up adding the waxy potato to the dish because I felt like one potato was enough.The soup was yum yum yum!
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