Sweet Corn and Green Bean Chowder

Chowder usually reads as a cold-weather dish, but a corn-based version made in July, when the corn is at its sweetest and needs almost nothing done to it, is one of the better ways to eat a whole CSA box in one bowl. Green beans add snap against the soft potatoes and corn, and the cobs go straight into the pot to build flavor before you throw them out — don’t skip that step.

Ingredients

• 4 ears fresh sweet corn, kernels cut off (cobs reserved)
• 4 strips bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb green beans, trimmed and cut into 1-inch pieces
• 1 lb Yukon Gold potatoes, diced into ½-inch cubes
• 4 cups chicken or vegetable stock
• 1 cup whole milk or half-and-half
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons fresh chives or parsley, chopped, for serving

Instructions

1. Stand each ear of corn in a wide bowl and cut the kernels off with a sharp knife, letting them fall into the bowl. Set the kernels aside and keep the cobs — they go into the pot for flavor.

2. In a large Dutch oven or soup pot, cook the bacon over medium heat until crisp, about 6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

3. Add the onion to the bacon fat and cook 4–5 minutes until softened. Add the garlic and cook 1 minute more.

4. Add the potatoes, stock, and the reserved corn cobs. Bring to a simmer and cook 10 minutes, until the potatoes are just starting to soften.

5. Remove and discard the corn cobs. Add the corn kernels and green beans, and simmer another 10–12 minutes, until the potatoes and beans are fully tender.

6. Stir in the milk and smoked paprika. Warm through over low heat for 2–3 minutes — don’t let it boil hard once the milk is in, or it can separate.

7. Season with salt and pepper to taste. Ladle into bowls and top with the crispy bacon and chopped chives.

Tips

• Simmering the cobs is the whole trick. They release a surprising amount of sweet corn flavor into the stock for almost no effort — always save them when you’re cutting kernels off fresh corn.
• Make it vegetarian by skipping the bacon and starting the onions in 2 tablespoons of butter or olive oil instead.
• For a thicker chowder, mash a few of the cooked potato cubes against the side of the pot before adding the milk.
• Leftovers keep well in the fridge for up to 4 days. The chowder thickens as it sits — thin with a splash of stock or milk when reheating.

Where to find the ingredients

Sweet corn and green beans both peak at Washtenaw County farms and markets in mid-to-late summer. Find both, along with potatoes and onions, from Tantre Farm, Community Farm of Ann Arbor, Jacob’s Fresh Farm, Kapnick Orchards, Green Things Farm, Whitney Farmstead, Old City Acres, Slow Farm Organic, Fusilier Family Farms, Seva Farm, and Rain Dance Organics. Argus Farm Stop is a reliable stop for corn and beans plus the bacon and dairy if you want to build the whole pot from one trip. Browse the farms directory or check farmers market hours to find what’s freshest near you this week.