Corn Chowder in a blue bowl

Photo by Alison Shaw

(Serves 4-6)

4 ears corn, kernelled, cobs reserved
1 lb (2 medium) onions, diced medium, skins reserved
2 ribs celery, diced medium, ends and leaves reserved
1 leek, white part only, diced medium, greens reserved
1 bay leaf
2 lbs Yukon Gold potatoes, divided: 1 lb. diced large, 1 lb. diced small
1 cup milk or cream
1/4 lb. pork belly, salt pork or bacon, diced medium or cut in strips
2 cloves garlic, finely minced
1/4 tsp. mustard seed or 1/2 tsp. Dijon mustard
1/4 tsp. crushed red pepper
1/2 tsp. thyme, finely minced
Sea salt
Black pepper
1 tsp. fresh dill, coarsely chopped
1/4 tsp. lemon zest
Corn broth (recipe »»)

Place large-diced potatoes in a 4-quart saucepan with enough broth to cover.
Bring to a boil over medium-high heat.
Reduce heat to medium and cook 20 minutes.
Strain and return potatoes to pot.
Add milk or cream and stir vigorously till well combined.
Over medium heat, render pork in a 6-quart saucepan.
When fat is opaque and beginning to brown, add onion, celery and leek.
Cook 8 minutes and add garlic, mustard seed, red pepper, thyme, salt and pepper.
Continue cooking while adding corn kernels and medium-diced potatoes.
Cover with 2 quarts of broth.
Bring to a boil and simmer 30 minutes.
Fold in mashed potatoes and mix until combined.
Add salt and pepper to taste.
Sprinkle dill and lemon zest over chowder before serving.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.