On our way back home from blackberry picking at San Patricio Berry Farm in the cool, green mountains near Ruidoso, we came across a farm store on the side of the road. At first, we were just interested in the freshly pressed (and apparently widely known) cherry cider advertised on the outside, but after trying a few pints and deciding to take home a gallon, we spotted some other delicious goodies just a few feet away.
Peaches, apples, plums, and cherries were among the several fruits available, but we had our eyes (and our appetites) set on the nearby corn. Grown in Artesia, NM (less than 200 miles away) this corn is made possible by a unique water source known as an artesian aquifer–the same one that feeds Roswell, of extraterrestrial fame.
We decided to highlight the subtle but refreshing flavor of the corn and accent it with a splash of heat from the many, many chiles we’ve gotten from the farm lately. It all came together in a wholesome and inviting corn chowder.
2 servings
- 3 ears of corn, kernels removed and 1 cob saved (our source: The Fruit Stand in Glencoe, NM)
- 1 potato, 1/2″ cubes
- 2 C milk (adding more if needed)
- 1 stalk of celery, chopped
- 2 Anaheim chile peppers, chopped (our source: Mysterious Horizons Farm)
- 1/2 C onion, chopped
- 1 strip bacon
- 1/2 tsp thyme, dried (our source: Mysterious Horizons Farm)
- 1 bay leaf
- salt and pepper, to taste
1. In a large Dutch oven, cook bacon in 1 tbsp of butter for 5 minutes.
2. Add onions, celery and chiles, cooking until slightly brown in the Dutch oven with bacon.
3. Add milk, corn cob, thyme, and bay leaf. Bring to a simmer and cook for 30 minutes.
4. Add potato and corn kernels. Cook until the potato is done. Add corn starch as needed, until a desired consistency is achieved.
5. Remove the cob, bay leaf, and the bacon. Enjoy!
Our corn chowder was thoroughly relished. Next time, we plan on making some cornbread and serving it with a side of okra from the farm–local ingredients with a Southern twang. We’ll let ya’ll know how it turns out!
