Virginia Willis’ Corn Chowder
‘Tis the season of vegetable abundance; and I am lucky enough to live just a very few blocks away from the Omaha Farmers Market, one of the bigger and better farmers markets in the area.
Since I live in Nebraska and on the border of Iowa, it should come as no surprise that corn is particularly abundant. This time of year, there’s hardly a stand that doesn’t carry corn.
Please do not mistake this for a complaint. I love fresh corn. Love it.
Last year, I grilled corn (and more) while visiting my Grandma Mary Lou. It was awesome. If I lived somewhere with my own grill, I’d probably spend half the summer with burgers and corn on the grill. (note to self: do NOT move again unless the new place comes with a grill friendly patio and/or yard. and a pool. gotta have a pool too.)
Lacking a grill of my own though, I have found other ways to enjoy the abundance of corn available to me. When feeling lazy, I simply slice the kernels off the cobs, toss them with olive oil, salt, pepper and chili powder, and roast them in my toaster oven. I sometimes add chopped tomatoes, which also are available at the farmers market in quantities that nearly defy the imagination.
Roasted corn and tomatoes are simple and delicious. And roasting it all in the toaster oven means my kitchen doesn’t become an inferno.
Beyond my trusty little toaster over, I have Virginia Willis’ Bon Appetit, Y’all to make my summer cooking even better.
Ms. Willis‘ recipe for corn chowder is straight forward. It’s focus is on the corn, as it should be.
In fact, I particularly liked that her recipe included directions to simmer the cleaned cobs in chicken stock. It is such a simple step, but it definitely made me wonder why I’d simply been tossing out all those other corn cobs before. Poor little corn cobs, wasted before they could give their all to my dinners. (note: don’t worry, i wouldn’t use corn cobs like this after gnawing the kernels off. only after cutting them off.)
Ms. Willis’ recipe also includes a fresh tomato garnish. Do not skip this step. In fact, I recommend you double the recipe. After I took a taste-test bite of this garnish, I wound up eating most of it straight out of the mixing bowl. So I had to make more. Thank goodness I bought more tomatoes than I thought I would need.
Anyhow, if you don’t already have Ms. Willis’ cookbook, then go out and get it pronto. I have bookmarked an abundance of recipes to try, and I can’t wait to do so – especially since I’m sure I’ll be able to use my farmers market finds for a good lot of them.
Now… On a slightly different note, I’d like to say a word about the glass I used for the photo above. This is a glass from my Dranny’s collection. On a recent visit, I made off like a bandit with these glasses, which are part of many fond childhood memories. Thank you Dranny for turning a blind eye while I toted these out to my car. =)