For Week 4 of One Local Summer, the centerpiece of my dish is once again sweet corn. I can’t help it, I just can’t get enough when it’s in season! But to temper the badness of last week’s coronary on a plate, this week I decided to do a Cooking Light corn chowder.
It’s almost all local – instead of applewood smoked bacon, I used double smoked bacon from Thurn’s, onion was a candy onion from 2 Crows Farms (Worthington Market), corn was from the Clintonville Farmer’s Market, thyme was from my backyard, garlic was from Clintonville, 2% milk was from Hartzler’s Dairy (Whole Foods), and I had to use a mix of Hartzler’s whole milk and Smith Dairy Cream to make local half and half. The potatoes were from the Worthington Farmer’s Market, and the chicken broth was Kitchen Magic (local to Ohio), purchased at The Anderson’s. – the only non local ingredients were the salt and pepper.
As far as the flavor goes, it’s missing a little something. Maybe a bit of cayenne or Old Bay or mustard to give it some zip? I’ll keep on experimenting with this recipe.
Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon
recipe courtesy Cooking Light
2 slices applewood-smoked bacon
1 3/4 c. diced onion
3 1/2 c. fresh corn kernels (about 7 ears)
1 tsp. chopped fresh thyme
2 garlic cloves, minced
2 c. fat-free, less-sodium chicken broth
1/2 c. 2% reduced fat milk
1/2 c. half-and-half
8 oz (1/4-inch-thick) rounds fingerling potato slices
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Cook bacon in large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, half-and-half and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.
Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Yield: 5 servings (1 cup each).
Each serving has 186 cal (27% from fat), 5.5 g fat, 7.6 g pro, 27.8 g carb, 3.4g fiber, 18 mg chol, 1.1 mg iron, 398mg sod, 84mg calc).