“Original” recipes seldom have a single source or provenance. They are almost always based in part on other recipe. The following recipe is a stellar example.
I got the recipes from Door to Door Organics, a Colorado online retailer and delivery service for produce, groceries, eggs, cheese, milk and butter. From late June through October, Door to Door Organics also offers a “Local Farm Box,” containing only Colorado-grown produce from 15 local farms such as Grant Family Farms in Wellington and Isabelle Farms in Lafayette.
Door to Door Organics adapted the chowder from a recipe collected at food52.com, a wonderful culinary online community. The cook who contributed the Summer Chowder recipe adapted it by substituting roasted poblanos from a 1990 Food & Wine magazine recipe. She calls it a “huge crowd pleaser.”
I have further tweaked the recipe to make the instructions and ingredients clearer.
Clearly it takes a village to raise a recipe right.
Summer Corn Chowder
6 large ears of corn
6 strips thick bacon, cut into 1/2-inch pieces
1 rib celery, finely chopped
1 poblano pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
3 large ripe tomatoes, peeled, seeded and finely chopped
1 pound boiling potatoes, peeled and cubed
2 cups half & half, at room temperature
1 cup milk
chopped parsley, for garnish
1 large sweet onion
1 teaspoon salt, or to taste
1 pinch ground allspice
1 pinch sugar
1 bay leaf
freshly ground black pepper, to taste
Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the “milk.” In a large saucepan, fry the bacon over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their “milk” and stir well. Cook over moderate heat until mixture begins to sizzle. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, about 35 to 45 minutes. Stir in the cream and milk and bring just to a low boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.