Oh farmers markets – how I love them.
I love arriving to a stream of people with market totes all anxious to find the freshest vegetables, fruits, flowers and breads. I love walking through the entire market, assessing each vendor, finding out who has the best prices, and pondering how I can stretch my dollar.
I love the sight of the most in season vegetables that the farmers have just plucked from the harvest. I love walking up to a vendor as they reach out with a box of the brightest blue, plump blueberries bursting with the sweetest flavor that have just a hint of sour.
And the sweet corn.
You see, when you shop at farmer’s markets you understand what food is supposed to taste like. Its hard to put it into words. Imagine standing in line to buy my vegetables as I was last week and the vendor was speaking so highly of her sweet corn. She talked about how sweet it is, and how 300 ears sold out last week in 2 hours. And then she broke a piece off and handed it to us in line and said, “Here, taste it!”
In its raw state with me gnawing it right off the cob, it was in a word – candy.
You would think I would want to just eat the corn as it was, and I get it. But its been 69 degrees in Michigan and I just couldn’t resist making soup.
And I was so glad I did.
The jalapeno pepper gives it just a touch of spice that counter balances the sweetness nicely. I also garnished mine with some chopped grape tomatoes from my garden. Along with the basil, this soup is to die for.
Recipe ~ Sweet Corn Chowder
by Tammy Boyd
2 tablespoons coconut oil
1 tablespoon earth balance butter
8 ears of farm fresh sweet corn, cut off the cob
1/2 medium sweet onion, diced
2 red potatoes, diced
1 jalapeno pepper, seeded
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cups vegetable broth
3 cups almond milk
2 tablespoons basil, chiffonade (just a fancy word for stacking the leaves, rolling and cutting into ribbons)
Saute the corn and onion in the coconut oil and butter for about 3 minutes. Add the potatoes, jalapeno pepper, garlic, salt and pepper and saute another 3 minutes. Add the broth and almond milk and let simmer until potatoes are fork tender. With an immersion blender, whirl until creamy with still some corn left whole. Add basil and more salt and pepper if needed.