Summer Corn Chowder & Tomato Sandwiches
Tess and I hit the Southland Farmer’s Market on Sunday to brainstorm Meal Time Monday!! She and I picked up fresh corn (she’s so good at peeling back the husks to inspect them!), onions, and potatoes and then jumped on over to Critchfield Family Market for some kielbasa to make this light, crisp, flavorful Summer Corn Chowder. Perfectly ripe heirloom tomatoes inspired our first tomato sandwich of the season to accompany it. Are you a tomato sammy fan? How do you like yours?
Summer Corn Chowder
Ingredients
- 6 ears corn, shucked
- 1 tbsp olive oil
- 1 onion, diced
- 12 oz smoked sausage, diced
- 6 cups chicken broth
- 1 lb potatoes, diced
- 1/2 cup heavy cream
- fresh basil, chiffonaded, to garnish
Instructions
- Using a sharp knife, cut the kernels from each cob of corn. Scrape the cobs with your knife to remove any additional corn bits and corn milk. Set aside and save the corn cobs.
- In a large pot, heat the olive oil and saute the onion until soft and just beginning to brown. Add the sausage and cook briefly to lightly brown. Add the broth and the reserved corn cobs and bring to a simmer. Add the potatoes and cook until tender, about 15 minutes. Add the corn and reserved scrapings and bring back a brief simmer. Turn off the heat to keep the corn nice and crisp. Season with salt and pepper and finish with the heavy cream. Garnish each bowl with fresh basil, if desired.
Tomato Sandwich
Ingredients
- 1 perfectly ripe tomato, from your garden or the farmer’s market
- soft white bread
- mayonnaise
- kosher salt and freshly ground black pepper
Instructions
- You know the drill! Using a serrated knife, slice the room-temperature tomato, which is hopefully juicy and sweet. Spread bread with mayonnaise, layer on tomatoes, and season with kosher salt and freshly ground black pepper. Some people might add bacon or lettuce or fresh basil, but when the tomatoes are good, I find all the other stuff to be a distraction.
