“How wonderful yellow is.  It stands for the sun.”
— Vincent Van Gogh

The sunflower’s sunny face

Sunflower silhouette

Garden art: a sunflower plate on a garden gate

Orange-yellow squash blossom

Bed of yellow yarrow

Yarrow crowned with yellow

Yellow and orange blanket flowers

Yellow lily

Garden loosestrife

St. John’s wart, a popular ground cover in Seattle

Our yellow weed, the dandelion

Yellow chairs bolted to the pier overlooking Elliott Bay in downtown Seattle

Yellow chairs with ferry, Elliott Bay

Yellow chairs with ferris wheel, Seattle waterfront

Summer sweet corn on the cob

Lemons in a blue bowl

 

 

 

 

 

 

Corn and Chili Chowder

August 28, 2011

Corn and Chile Chowder

One memorable meal on my recent Colorado vacation was the Corn Chili Chowder at the Buen Tiempo restaurant in Ouray.  They wouldn’t part with the recipe, so upon my return I tried to find a comparable recipe on the internet. I found one on the food network website (http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/corn-and-green-chile-chowder-recipe/index.html).  This one is also very tasty and a great way to use any leftover fresh sweet corn.

Fresh Olathe sweet corn

Slicing the kernels off the cob

Hearty bowl of Corn and Green Chile Chowder

I’ve copied the recipe here for your convenience:

Corn and Green Chile Chowder
from http://www.foodnetwork.com

3 slices of bacon, fried crisp and diced
1 large onion, minced
3 c fresh corn kernels
3 c whole milk (I used 1-percent milk)
1 pound baking potatoes, peeled and diced (I left the skins on and used leftovers that had already been baked)
1 tsp salt
1/2 c whipping cream (I used half ‘n’ half)
1 c roasted, peeled, and chopped mild green New Mexican, Anaheim, or Poblano chiles
Fresh ground pepper
2 Tbsp fresh chives, chopped (I omitted because I did not have on hand)

Fry the bacon until crisp.  Remove the bacon and reserve for garnish.  Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes.  Puree 1 cup of corn with 1 cup of milk in a blender.  Pour the mixture into the pan and add the remaining milk and corn, along with the potatoes and salt.  Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender.  Stir in the cream and the green chiles.  Add salt and pepper to taste.  Ladle the chowder into bowls, garnish with chives and diced bacon, and serve.