After getting 10 ears of corn in a bargain deal at the farmers market, it was inevitable that I learn to make corn chowder. Truthfully this was my first crack at it, and I think it came out pretty darn well! It’s savory, creamy, and light enough for a late summer dinner, packed with protein, veggies and fresh herbs. By accident, it is also gluten, dairy, and grain free.
Ah summer corn. So tasty and delicious, yet clouded by many claims of irrelevant nutrient content. I beg to differ! You know what has an irrelevant amount of nutrients? All the processed food that comprises over 60% of the modern diet. But back to the point- corn might not pack as much of a superfood punch as kale and the glorified acai berry, but it definitely has a spot at the table of healthy vegetables. Read on for further corn info.
The ground pork from Riverdog Farm, available at a few bay area farmers markets throughout the week, is something to get excited about. It's finely ground (no weird, hard bits!), super high quality and insanely delicious. Pork is traditionally paired with sweeter sauces and fruits like pineapples and peaches. In this recipe, the sweetness from the corn compliments the subtle, salty and savory pork flavor.
Summer squash takes a back seat to corn in this recipe, but is abundant and relatively affordable this time of year so I usually have it on hand. The squash offers a nice light crunch to the overall smooth texture of this dish.
Basil, and other fresh herbs, are important ingredients for everyday cooking. They lend great flavor to our meals as well as medicinal compounds, antioxidants, and trace minerals. Basil, one of the stars of the summer herb harvest, contains a helpful flavonoid that protects cells from DNA damage, reduces inflammation, boosts cardiovascular health, and more. Let's get to it, then!
6 ears of fresh summer corn, cut from the cobb
2-3 medium summer squash, chopped
3 cloves garlic, minced
1 32oz jar Broth Baby chicken bone broth
1lb River Dog natural ground pork
Handful of fresh basil
Drizzle of olive oil
Pinch of cayenne pepper
Sea salt and pepper to taste
Blender or food processor
Start with a large stock pot where you will eventually make the soup. Add corn, a few tablespoons of olive oil, and the minced garlic to the pot, seasoning with sea salt and pepper. Cook for a short time, about 5 minutes, stirring occasionally. Remove half of the corn and place into a blender or food processor with 1 cup bone broth and blend until smooth and creamy. Take remaining whole corn and set aside.
Add ground pork to the same stock pot and cook through with a bit more salt and pepper. Add in summer squash and cook for a few minutes to combine flavors (careful not to cook through as it will continue to soften while in the soup). Add whole corn, corn puree and remaining bone broth to the stock pot, bringing everything to a boil and then lowering to a simmer. Add cayenne and additional salt and pepper if needed. Chop a handful of basil and stir in right before serving or reserve as a garnish. Enjoy!