From Corey, LFFC CSA Shareholder...
Don't know what to do with all the corn that is so bountiful right now? This is a delicious recipe that will not disappoint. It is creamy, a little spicy, and chock full of delicious summer vegetables. You can check out more photos and recipe ideas on my blog, IntheOrganicKitchen.com.
Summer Corn Chowder
3 ears fresh corn, kernels cut off
2 small potatoes, chopped
2 carrots, peeled and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes -- or to taste
1 handful fresh herbs -- oregano, parsley, chives
2 cloves garlic, minced
3 cups chicken broth
1/4 cup heavy cream
pepper -- to taste
salt -- to taste
Place onion, carrot, green pepper, in bottom of soup pot with a little bit of olive oil or butter. Cook until onion is translucent. Add garlic and red pepper flakes. Cook about 1 minute more. Add potatoes and corn and cook for about 5 minutes, stirring and making sure mixture does not burn. Add chicken stock and chopped herbs.
Cover and cook for about 1 hour, until vegetables are very soft. Blend half the mixture in blender or by using immersion blender. Add cream and salt and pepper to taste. Enjoy!