Welcome to another Foodie Friday, dear reader. I am continuing with my Ligonier Country Market-sourced recipes this month. With newly ripened fresh corn, an abundance of zucchini, and wonderful resources for local fresh ingredients, I have endless opportunities to create delicious summer-themed meals. The recipe I'd like to share today incorporates fresh local sweet corn, locally grown zucchini, farm-fresh milk and butter, and organically grown fresh herbs. I purchased all the ingredients from the Ligonier Country Market and Lone Oak Farm Store.
Although my husband and daughter rolled their eyes at another soup recipe, I included it in our weekly menu. Using fresh ingredients adds a flavor incomparable to what one finds in grocery stores. I like taking advantage of fresh summer produce while the season lasts. This recipe is a lovely way to enjoy fresh sweet corn other than the traditional corn on the cob. If you have an overabundance of zucchini, this recipe will help you to enjoy it in a new way.
This week, I bought my ingredients from local farmers at the Ligonier CountryMarket and Lone Oak Farm. Cody from Lone Oak Farm was kind enough to deliver milk and butter to my house as he passed through. It's good to have friends. I bought the sweet corn from Yarnick's Farm, which is literally down the road from my farm. Yarnick's always has the best local sweet corn. My friend George from DePalma Farm in Westmoreland County grew the zucchini.
Summer corn and zucchini chowder is easy and delicious. It takes less than an hour to prepare and makes enough to feed a crowd or enjoy leftovers. I found this recipe in the Stoltzfus Family Cookbook. I purchased this lovely little cookbook in Lewisburg, PA, or the Lancaster area, which escapes me. The cookbook is now worn from time and use. It is missing its front cover and portions of the index. However, it has become one of my four go-to cookbooks. I hope you enjoy Summer corn and zucchini chowder.
Summer Corn and Zucchini Chowder
Ingredients:
1 TBLS. Butter
2 Strips bacon, diced and fried
1 Large yellow onion, diced
2 Cloves garlic, minced
6-8 Medium Potatoes (I prefer gold potatoes for their smooth, creamy texture)
4 Cups chicken broth
1 Medium zucchini, diced
6 Ears sweet corn, husked, silk removed, and cut from the cob
1 Cup heavy cream (I used fresh milk from Lone Oak Farms rather than heavy cream)
1/8 tsp. Salt
1/4 tsp. Freshly ground black pepper
Fresh parsley to taste
Melt the butter in a heavy-bottomed stock pot or Dutch oven.
Add the bacon and cook until browned.
Add the diced onion and garlic. Cook until the garlic becomes fragrant, about 3-4 minutes.
Next, add the potatoes and broth.
Increase the heat and bring to a simmer. Allow to simmer for 8-10 minutes.
Add the milk or heavy cream, zucchini, corn, salt and pepper. Simmer for 15 minutes or until the vegetables are tender.
Carefully remove 2 1/2 cups of soup and puree in a blender or use an immersion blender. Add the pureed soup back to the soup pot, salt and pepper to taste, and garnish with fresh parsley.
I served this chowder with gluten-free bread from Truly Wize Bakery and creamed cucumber salad with cucumbers purchased from DePalma Farm. It was a fresh, delicious, and simple meal, all sourced from local growers and fresh produce. I hope you try and enjoy this easy summer dish.
On yet another hot and steamy summer day, stay safe, be smart, enjoy fresh local produce, eat simply and well, and keep washing your hands.
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