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grilled sweet corn and potato chowder

A Madfoods Chowder Recipe

Oct 9, 2012
Food Reviews

We’ve spent a lot of time on this blog telling you about the local chefs, restaurants and farms that we love, and spend time with.  Today I’m going to change it up a bit, and pass along a Madfoods related recipe.  It’s something I whipped up in my kitchen last weekend and I used 100% locally sourced ingredients.

My father had given us a dozen ears of corn, and between life getting busy and time flying by, I still had 7 ears left in the vegetable crisper.  I knew that they would not be very good as corn on the cob, but I hated to donate them to the compost pile.  A quick internet search lead me to a recipe for grilled corn and potato chowder.  With my ingredient list in hand, we headed out the the local farmer’s market to fill the list.

  • 1 pound small red potatoes, quartered (Cazenovia Farmer’s Market)
  • 1 tablespoon salt, divided (had it already)
  • 3 tablespoons softened butter, divided (Kriemhild Farms)
  • 4 ears shucked corn (from my father’s garden)
  • Cooking spray
  • 3/4 cup finely chopped leeks (Cazenovia Farmers Market)
  • 1/8 teaspoon ground red pepper (from my garden)
  • 3 cups 2% reduced-fat milk (Queensboro Farms)
  • 1/2 cup half-and-half (Queensboro Farms)
  • 2 thyme sprigs (my garden)
  • 3 tablespoons finely chopped chives (my garden)
  • 1 1/2 teaspoons chopped fresh thyme (my garden)
  • 1/2 teaspoon freshly ground black pepper (had it)

With all of the ingredients in place I proceeded to put the soup together.  I fired up the grill, opened a Saranac, so as to be enjoying a local product while cooking, and got to work.  The thing that really intrigued me about this recipe is that it called for grilling the potatoes along with the corn.  I figured that would enhance the chowder with a bit of a smoky grilled flavor beyond the taste of the caramelized sweet corn.

I made a few changes from the original recipe.  I substituted leeks for onion as they are in season around here right now.  I also had more corn than the recipe called for so I added a little more milk and half and half to the recipe.  As it was, my version of this chowder with very “chunky”  filled with both the potatoes and the extra corn.  It was certainly a hearty dish. The recipe notes at the end said it would pair well with a dry white wine, I took that hint and paired it with the Blissful Moon Hard Cider from Harvest Moon Cidery.  That is their driest variety and it paried very nicely with the chowder.

It was  a very easy Saturday afternoon chowder project. The beauty of soups and chowders is that you can make them your own very easily.  I woke up that morning knowing that I wanted to rid myself of the corn in the refrigerator, I ended the day with a delicous, hearty bowl of chowder made from 100% local products.

 

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