Jo Maxwell and David Joyce at Chesca’s in Edgartown like to brag about their favorite meals – which are 100 percent Morning Glory. “We always say that if the farm stand sold paper towels, laundry detergent, and dog food, we would not shop anywhere else.” This chowder is delicious, very healthy, looks beautiful, and takes advantage of an array of wonderful freshly harvested vegetables.
Serves 8 to 10
• 6 ears Morning Glory corn, kernels cut off the cob
• 1 tablespoon olive oil
• Pinch of sea salt
• Fresh ground pepper
• 8 slices good quality smoked bacon, finely diced*
• 4 medium Yukon gold potatoes, either peeled or unpeeled and cut into 1/2-inch cubes
• 2 medium onions, medium diced
• 4 stalks celery, trimmed and medium diced
• 2 medium leeks, white part only, medium diced
• 1 red bell pepper, seeded, cored, and medium diced
• 4 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1/2 cup dry sherry
• 6 cups good quality chicken or vegetable stock
• 1 cup heavy cream*
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh flat leaf parsley
1. Preheat oven to 400 degrees.
2. Toss corn in olive oil, with a pinch of salt and a few turns of the pepper mill. Place single layer on a sheet pan and roast for 8 to 10 minutes, or until golden brown. Move the corn around halfway through cooking to avoid burning on the edges. Set aside.
3. In a heavy-bottomed 5- to 7-quart pot or Dutch oven, sauté the bacon on medium heat about 7 minutes until crisp and golden, stirring often. Drain fat, but leave a small amount in the pot for flavoring.
4. Add all the vegetables and cook for 5 minutes longer, or until tender. Add the butter, and when melted, stir in the flour and cook for 3 minutes while continuing to stir. Add the sherry and stir. Add the stock and bring to a slow boil. Boil for 15 minutes or until the potatoes are tender. Add the roasted corn, heavy cream, and final herbs. Reheat until hot but not boiling. Salt and pepper to taste.
*You can omit the bacon or use a vegan replacement, and use nonfat half-and-half instead of heavy cream to reduce calories.
