We are suffering from an over abundance of corn.  Perhaps you are too, it is that time of year.  For us it’s the CSA that’s doing it.  Starting about three weeks ago we began receiving corn in each box.  Ears and ears of corn.  Even split with another person it’s too much corn.  We’ve had corn salsa, grilled corn, boiled corn, and coriander-corn salad dressing, and yet there’s still more corn.

My latest attempt to get rid of corn resulted in a corn and tomato chowder.  Here’s the recipe:

Corn and Tomato Chowder

Ingredients:

• 4 ounces bacon, diced
• 1 1/2 medium yellow onions, diced
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 green bell pepper, deseeded and diced
• 48 ounces chicken stock
• 4 medium new potatoes, diced
• 3 large tomatoes, cored and diced
• Kernels from 4 ears of corn
• 1/2 cup heavy cream
• Chopped cilantro leaves to garnish

Recipe:

1. In a large pot heat the bacon over medium.  When the fat begins to melt add the onions, garlic, and spices and cook for 5 minutes.
2. When the onions are beginning to brown add the bell pepper and cook for another 3 minutes, until it is beginning to soften.
3. Add the chicken stock and increase the heat to bring the soup to a boil.
4. When the soup begins to boil add the potatoes and cook for about 8 minutes or until the potatoes are just beginning to soften and can be pierced with a fork.
5. Add the tomatoes and corn and reduce the soup to a simmer.  Simmer for about 10 minutes.
6. You need to puree about half the soup.  You can do this in a blender or food processor, but in both cases be very careful due to the heat.  You can also use an immersion blender to do this, but still be careful not so splatter yourself with boiling soup.
7. If you used a blender or food processor to puree half the soup, pour the pureed soup back into the pot.  Add the heavy cream and taste the soup.  Adjust seasoning with salt and pepper.
8. Cook the soup at a simmer, uncovered, until it has thickened slightly, about 15 minutes.  Garnish with cilantro and serve.