summer's bounty

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Ah...the summer farmers market...fruits, vegetables, flowers, herbs, crafts, baked goods, locally made cheese. I LOVE going to my local weekend market. Not only is it an abundant offering of so many wonderful culinary treasures, but also a weekly event where community can come together. Growers and producers, friends and neighbours, bicycles and dogs all mingle happily, enjoying the best of the season.

My booty of ingredients from yesterday’s visit is enough to keep me blissfully occupied in my kitchen for at least half a day. Everything tastes like….summer. The fresh ‘peaches and cream’ corn, new baby potatoes and fresh basil inspired me to create this recipe for corn chowder. I think it would also be great with some fish added, such as the wild smoked albacore tuna I purchased that same day from Iron Maiden. My friend, Tony had a hot tip to share; after trimming the corn from the cobs, put the cobs in to the pot to boil with the stock. This step will contribute loads of extra corn flavour.

Corn Chowder (with tomato basil salsa & sour cream)

2 tbsp olive oil
1 medium onion,
1/2 diced red pepper, diced
3 ears of corn, shucked- with kernels trimmed from cobs, reserving the cobs
3 garlic cloves

1 cup milk
1/4 cup basil, finely chopped
1/3 cup parsley, finely chopped
3 bay leaves
1 litre vegetable or chicken stock
1 cup water
salt & pepper

½ tomato, diced
1 green onion, finely sliced
salt & pepper
1 tbsp olive oil
1 tsp balsamic vinegar
sour cream

Put oil in soup pot, at medium heat. Add onions and saute for 5 minutes. Add peppers and sauté another 5 minutes. Add garlic and sauté 1 minute. Add corn kernels. Saute 3 minutes. Add potatoes and sauté another 3 minutes. Add stock, water, trimmed corn cobs, bay leaves and salt & pepper to taste. Simmer at low to medium heat for about 30 minutes, stirring occasionally (cook until potatoes are nice and tender). Add basil and parsley. Simmer another 10 minutes. Remove trimmed corn cobs and add in the milk.

To make salsa, combine tomato, green onion, basil, oil, vinegar, salt & pepper in a small bowl. Serve soup in bowls, garnishing with a dollop of sour cream and a spoonful of salsa. Serves 4.