Corn chowder and a painted canvas

My favorite image this week was this vignette at The Urban Seed in San Diego. I spotted it on Katie Denham's blog, Katiedid. I fell in love with this obviously well-loved, painted canvas. The colors, the cracks, its patina and shine- mmmm.

credit

I also would like to share this corn chowder recipe with you while the fresh sweet corn is still available. If you would like a corn chowder that actually tastes like corn (not bacon or red peppers) and is lower in fat than most chowders, this is for you. However, lower in fat does not mean lower in flavor. It calls for a tasty broth as its base, rather than milk or cream. I use my own chicken broth, which I occasionally make in big batches and then freeze in quart size freezer bags for use down the road.

Corn Chowder

4 ears sweet corn

4 tablespoons olive oil
2 leeks, trimmed, cleaned and sliced thinly
2 medium sweet onions, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
2 bay leaves
2 sprigs fresh basil
2 sprigs fresh thyme
3 cups chicken broth
4 new potatoes, finely diced

   Cook the ears of corn in whatever manner you prefer: grill, broil, boil or microwave. (I prefer to microwave the corn by placing the ears, unshucked, into the microwave, cook on high for 2 minutes per ear, turning the ears over to the opposite side and cooking on high again for two more minutes. It's fast and easy and never fails.) Cool the cobs. Cut kernels off cobs, then set aside both the corn and the cobs.


   Heat the oil in a large pan over medium heat. Add the leeks, onions & celery, then saute a few minutes before adding the garlic. Continue sauteing until softened, about ten minutes. Add bay leaves, thyme and basil sprigs and corn cobs. Reduce heat, cover and cook gently for ten minutes. Add chicken broth. Simmer partially covered for ten minutes. Add potatoes and simmer, partially covered, until tender, about 20 minutes. Remove bay leaves, thyme and basil sprigs and corn cobs. Add reserved corn and simmer for 1-2 minutes. 


   Serve immediately. This chowder can also be frozen, after cooling, to savor later. It seems to taste even better when it is cold and dreary outside! 
   Serves 4-6.


I do not have a photo of the chowder as we ate it before I remembered to take the picture! Maybe next time...