This morning, I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod. This was made all with items that I have from this week's farmer's markets and my CSA, Farm Share, Including the chicken stock.
Farmer�s Market Chowder
This can be prepared as a vegetarian option by omitting the bacon and using vegetable stock.
4 ears corn
1 lb tomatillos, husked (Binkley Farms - Sundays at The Forks Farmer's Market)
3-5 potatoes, cubed (God's Acres - Thursdays at the Downtown Farmer's Market)
1 leek, sliced
1 tbs olive oil
1 cup chopped slab bacon (Zinn Farms for Berkshire or Wildfire Farms for Beef Bacon!)
1 red pepper
1 Summer Squash, cubed skin on.
and/or 1 lb patty pan squash or zucchini, sliced or cubed
4 cups stock (vegetarian, chicken, etc)
1-2 roasted jalape�os
� tsp ground nutmeg
� tsp smoked paprika
Salt and pepper, to taste
500 ml whipping cream (for heart healthy recipes, try one tin fat free milk)
salt, to taste
Roast or broil corn, jalape�os, and tomatillos for a few minutes per side. When cooled, cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Saut� leek with bacon pieces until leek becomes translucent. Add tomatillos and soup stock. Cook and pur�e, using an immersion blender, or leave chunky. Add corn, potatoes, red pepper and zucchini/and/or squash and combine. Add spices and bring to a boil. Simmer and cream. Season as needed. Serve hot.
Enjoy!
To make chicken stock, keep the bones and neck of the chicken and put it it in a stock pot with a few cut up carrots, celery with leaves, 2-3 star anise, cut onions with skin on, 1 tbs peppercorns, 1 + tbs salt, water to cover, thyme, etc. Bring to a boil and simmer for 3-8 hours. Let cool and strain. If you haven't strained the stock through a cloth, chill and remove fat before portioning to freeze or use.
Please note, using vegetable trimmings if you save them for stock but not Brassica, or cabbage family trimmings. Those will leave a bitter, gassy flavour.
Farmer�s Market Chowder
This can be prepared as a vegetarian option by omitting the bacon and using vegetable stock.
4 ears corn
1 lb tomatillos, husked (Binkley Farms - Sundays at The Forks Farmer's Market)
3-5 potatoes, cubed (God's Acres - Thursdays at the Downtown Farmer's Market)
1 leek, sliced
1 tbs olive oil
1 cup chopped slab bacon (Zinn Farms for Berkshire or Wildfire Farms for Beef Bacon!)
1 red pepper
1 Summer Squash, cubed skin on.
and/or 1 lb patty pan squash or zucchini, sliced or cubed
4 cups stock (vegetarian, chicken, etc)
1-2 roasted jalape�os
� tsp ground nutmeg
� tsp smoked paprika
Salt and pepper, to taste
500 ml whipping cream (for heart healthy recipes, try one tin fat free milk)
salt, to taste
Roast or broil corn, jalape�os, and tomatillos for a few minutes per side. When cooled, cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Saut� leek with bacon pieces until leek becomes translucent. Add tomatillos and soup stock. Cook and pur�e, using an immersion blender, or leave chunky. Add corn, potatoes, red pepper and zucchini/and/or squash and combine. Add spices and bring to a boil. Simmer and cream. Season as needed. Serve hot.
Enjoy!
To make chicken stock, keep the bones and neck of the chicken and put it it in a stock pot with a few cut up carrots, celery with leaves, 2-3 star anise, cut onions with skin on, 1 tbs peppercorns, 1 + tbs salt, water to cover, thyme, etc. Bring to a boil and simmer for 3-8 hours. Let cool and strain. If you haven't strained the stock through a cloth, chill and remove fat before portioning to freeze or use.
Please note, using vegetable trimmings if you save them for stock but not Brassica, or cabbage family trimmings. Those will leave a bitter, gassy flavour.
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