Here is Philadelphia there is still quite a bit of corn at the Farmer’s Market. I don’t know about you but I’m getting a little tired of corn on the cob and with the weather getting cooler, I thought a corn chowder would be a great use of the last of the corn.
Yesterday was a cool rainy Sunday so it was also the perfect day for cooking and having a warm meal. My daughter also had a friend over and since playdates make me a little bonkers, cooking was the perfect distraction for me. (When did going over to a friend’s house to play become a “playdate”.)
Here are the core ingredients that I started with, including the corn I started cutting the kernels off of. Everything came from the Farmer’s Market and my CSA except for the red chili.
I started with this recipe from Simply Recipes but adapted it slightly. I didn’t use bacon, celery or carrots. I added the red chili pepper and frozen peas. I also used soy milk instead of cow’s milk. I rarely follow a recipe exactly – this is because I’m always missing an ingredient and make substitutions rather than run out to get what I’m missing. Or I use something I like in place of something I’m not as excited about.
Here is the first stage before adding the potatoes and red pepper.
This is the chowder with all of the ingredients and just 15 minutes left to simmer.
And here is my first bowl of chowder that I had for a very late lunch. It came out spicier than I expected and was afraid that my daughter wouldn’t like it. But she just had a bowl for dinner (with some hard bread for dipping) and she loved it!
Do you still have corn on the cob where you live? Of course, frozen corn could be used as a substitution but I don’t think it would taste as good. I love this time of year. It’s not that cold yet but is cool enough to cook comfortably.