Mid-Summer — Finally our sweet corn has arrived (really late this year). It is so wonderful. For a few precious weeks we can gobble the tastiest corn-on-the-cob — Every kernal a texture delight!
So, this past week, while I’ve been trying to find time to make more pots, I’ve actually been busy preparing corn many different ways — Corn-on-the-cob every night with dinner, a few special dishes using corn kernals (polenta, chowder, more), and I’ve been freezing quite a bit as well.
The Food — Corn & Scallop Chowder:
One of the special dishes I love to prepare — A light-but-creamy Corn and Scallop Chowder. Perfect for summer. I use fresh, chopped-into-chunks Yukon Gold potatoes, sauteed leeks, my favorite smokey bacon, and fresh herbs — Rosemary, thyme. I simmer all in a pot full of chicken broth, a bit of white wine, and later, a bit of cream. Finally I add sauteed scallops (Bay Scallops), the corn kernals (cut off the cob), and a perfectly sauteed Sea Scallop. Summer!
Recipe available on my Recipes Page !
The Pottery — Guillermo Cuellar:
I’m serving the Chowder in a very generous Bowl made by artist Guillermo Cuellar — Stoneware, with a silky, dusty-teal glaze and delightful slip-drips as decoration. I love the contrast of the light Chowder with the darker bowl! And every spoonful of Chowder was summer-delicious!
Guillermo is originally from Venezuela, studied in the US — And is now a totally transplanted good-friend Minnesota Potter. I so enjoy helping out at Guillermo’s during the St. Croix Pottery Tour! To see many more pots, here is a Link to his Web Site — www.GuillermoPottery.com
Anyone else love summer Sweet Corn as much as I do?? I enjoy it for breakfast; I often have it for dessert.