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The Meat

August 7, 2019

Good afternoon, foodie friends.

We’re already into the first week of August (how did that happen?), and that means one thing for New Englanders: glorious, golden corn season is upon us.

In celebration of the season that brings out the neighborhood arguments over who has the best corn, the features department held a blind taste testing luncheon in which we tried corn from six different local farms. It was a great way to spend a sunny afternoon with co-workers, debating the color, juiciness and “corn-like” smell of the cobs. The end result was a whole lotta melted butter, the need for extra dental floss and our pick for the tastiest corn — which will be announced in Sunday’s paper

After the crew left my house — yes, I hosted the tasting because boiling six half-dozens of corn in a newsroom isn’t really an option — I was left with a good number of uneaten cobs. When life hands you leftover corn, it’s your God-given right as a New Englander to make corn chowder.

I kept it simple and cut the corn off the cob and then sauteed a half a pound of chopped bacon with some onions, garlic and carrots in my Instant Pot. Then, I added the cut corn, a few sprigs of fresh thyme, 4 cups of chicken stock and a few chopped red potatoes to the pot. To make sure the corn flavor was really there, I threw in a few of the naked cobs for flavor. I cooked the soup on high pressure for 30 minutes, then did a natural release. Finally, I used my immersion blender (once I removed the cobs) to make the soup creamier, and for extra good measure, I added a cup of heavy cream and mixed. 

If you have leftover corn, try Francesca Olsen’s easy bean salad recipe (a favorite at our house!), or maybe this cheesy corn queso dip

Happy corn season!
Lindsey Hollenbaugh
Managing editor of Features


 
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We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.


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