SWEET SUMMER CORN CHOWDER


Prairie Girl Kitchen

www.prairiegirlkitchen.com

Chef Sharon Scott

Personal Chef Service - Small Party Catering Services

847-975-8599

sharon@prairiegirlkitchen.com


Libertyville Farmers Market Recipe Demonstration

Serves 8


8 ears Mirai® corn shucked (Twin Gardens Farm, Harvard, IL)

8 strips bacon, chopped

4 TBsp unsalted butter

1 TBsp finely chopped fresh chives

4 cloves garlic, finely chopped (Red Barn Farm, Woodstock, IL)

2 ribs celery, finely chopped

1 medium yellow onion, finely chopped (Wild Goose Farm, Grayslake, IL)

2 bell peppers, diced

1 fresh bay leaf

6 cups milk

1 ½  medium new potatoes, peeled cut into ½” cubes (Red Barn Farm, Woodstock, IL)

Kosher salt and freshly ground pepper to taste

¼ cup thinly sliced basil for garnish (Didier Farm, Prairie View, IL)


  1. 1. Over a large bowl, slice corn kernels off the cob.  Use back of knife and scrape cob to extract additional flavoring and juices.  Set Aside.


  1. 2. Cook bacon in a 6 qt. pot, stirring occasionally until crisp, about 12 minutes.  Reserve 3 TBsp of bacon for garnish.  Add butter, chive, garlic, celery, onion, and bay leaf.  Cover the pot and cook, stirring occasionally, until the onions become transparent.  Add the corn, milk, potatoes.  Bring to boil, reduce to simmer, and cook until potatoes are tender (approximately 25 minutes).  Skim any foam from the surface.  Remove cobs and bay leaf.  Use immersion blender to puree to desired thickness.  Salt and pepper to taste.  Top with bacon and basil and serve.


** Can be refrigerated for up to 3-5 days for reheating.  Bring to a full boil before serving.