corn chowder

Local corn is everywhere this time of year, from farmers’ markets, roadside veggie stands, and grocery stores.  Every town proudly claims its corn is the best. In Alberta, that title goes to Taber corn. What makes it so special? The long, sunny days heat the soil, while cool Alberta nights coax out the natural sugars. The result is a crisp, sweet cob that has become a beloved late-summer treat.

I grew up in the Maritime province of New Brunswick.  We ate the peaches and cream corn variety, and I fondly remember backyard and beach corn boils as highlights of our summers. There was nothing better than hot corn on the cob, dripping with butter. The next best thing? A hearty bowl of corn chowder. When I need fresh kernels for a recipe, I often turn to the microwave method; quick, fuss-free, and it works like a charm every single time.

you will need

2 slices bacon, roughly chopped
3 to 4 potatoes, scrubbed & cut into bite-size pieces
small onion, chopped
1 clove garlic, chopped
1/2 bell red pepper, chopped
2 ears of corn, microwaved (for this recipe, microwave 6 min)
milk
cilantro, roughly chopped (can also use parsley)
1/2 lime wedge

method

Remove the corn from the microwave (you may want to use oven mitts as the corn will be hot). Place on a cutting board. Take a sharp knife and cut the end off – about 1 to 2 inches. Pick the ear of corn up and hold at the top. In a shaking movement, shake downward and the corn will slide out, leaving the corn-silk in the husk. Cooking the corn in the microwave makes the corn silk shrink and attach itself to the husk, leaving the corn to slip out of its casing.  Stand the corn on a cutting board.  Slice corn kernels off the cob and set aside.

To make the chowder, grab a large pot and place it over medium heat.  Cook the bacon until crisp and fragrant. Add the onion and sauté until it begins to soften. Stir in the garlic and bell pepper, cooking for another 3 minutes to build flavour. Add the potatoes and toss to coat with the aromatics. Pour in enough milk to cover the potatoes by about an inch. Simmer gently for 15–20 minutes, or until the potatoes are tender to your liking. Stir in the fresh corn kernels and let them warm through.

When ready to serve, brighten the chowder with a squeeze of fresh lime juice, then finish each bowl with chopped cilantro.

the culinary chase’s note:

Make the veggies similar in size for even cooking.  Enjoy!