The Recipes

Summer Corn and Vegetable Chowder

As always, the food at the cafeteria was uninspiring, so I made a better version of corn chowder.  It would only be better with corn from a roadside stand, but I'll settle for the Farmer's Market offerings.

Summer Corn and Vegetable Chowder


- 1 ear of corn
- 1/4 large yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 2 medium cloves of garlic, minced
- 1 T. Old Bay seasoning
- 2-3 c. vegetable stock
- 1/4 green bell pepper, diced
- 3/4 c. milk
- 2-3 T. flour
- 1 bay leaf
- olive oil
- salt
- pepper

Heat 1 T. of olive oil in a large soup pot or dutch oven.  Add the carrot, celery, onion, and bell pepper.  Season with salt and sautee for 7-8 minutes.  Add in the flour and stir to combine.  Add the garlic and stir for another minute.  Add in the corn and cook for 2-3 minutes.  Season with the Old Bay, stir to combine, and add in the stock.  Stirring, drop in the bay leaf and simmer for 20 minutes, checking occasionally and seasoning with additional salt or pepper to taste.  Keep in mind the Old Bay is already very salty.  Add in the milk, stir, and simmer another 5 minutes.  Discard the bay leaf and serve.