Tonight’s supper is brought to you by my CSA and the late summer corn and tomato harvest.
Corn was husked…
A mirepoix (a 2:1:1 of onion, celery and carrots) ratio was chopped…
And sautéed with chipotle chili powder…
And then the rest of the recipe was prepared – sans photos, unfortunately.
In the meantime, I put together this simple tomato salad. Chop tomatoes, arrange on a plate, and top with some olive oil, balsamic vinegar, salt, cracked pepper, and basil – YUM!
I make my corn chowder by feel so this recipe isn’t exact…
- Rendered bacon fat or butter
- Onion – 2 parts
- Celery – 1 part
- Carrots – 1 part
- Chipotle chili powder
- Potatoes, peeled if you like, and cut into bite-sized chunks
- Fresh corn, husked and removed from the cob
- Milk or cream (or half-and-half as a compromise)
- Salt and pepper
Sauté the onion, celery and carrots in bacon fat or butter with the chipotle chili powder, salt and pepper until softened. Add the potatoes and sauté for a few minutes. Add water, just to cover the potatoes and simmer for a few minutes, until the potatoes are barely fork-tender. Add the corn and the milk, cream or half-and-half; bring to a simmer; season to taste; and enjoy!