Our local farm markets and roadside stands are beginning to sell fresh local corn! Hurray! The corn from Georgia has been delicious this year, but I can't help but love our local corn the very best. I get it early in the morning at the local "Corn Wagon" and it is on the table hours later!

There is something that makes me feel very healthy and wholesome and fresh-scrubbed about getting produce right out of the field and onto my table! Supporting local growers and linking to an agriculturally rich heritage are very important reasons to eat locally grown produce. Not to mention the delicious satisfaction of doing something very worthwhile for my family. All from an ear of corn! Yes, it's true!






We are big soup eaters at StoneGable. Even in the summer. This easy recipe is a StoneGable original, after tweaking many different recipes. I hope you will not discount soup in the summer, the veggies are the freshest!

I usually make a VAT of soup. Most soups freeze well and make wonderfully satisfying meals.







StoneGable RoastedCorn And Bacon Chowder

10 ears roasted corn
2 TBS good olive oil
18 slices of bacon, cooked (buy the good stuff)
3 large celery ribs, chopped finely
1 large onion, chopped finely
1 garlic clove, pressed
2 baking potatoes, peeled, and diced into small pieces
4 cups whole milk
2 cans creamed corn (or 1 cup heavy cream can be substituted)
salt
pepper

Preheat grill. Husk corn and desilk. Brush with olive oil.








When grill is preheated turn on low and grill corn turning frequently for 10 minutes. Some kernels will be browned. Do not let them char or burn.

Transfer to a plate and cool








When cool scrape corn kernels off cob using a sharp knife.

Invert a small bowl in a large wide bowl. Stand ear of corn on the stalk end. Holding the ear with one hand at the top, scrape the blade end of a sharp knife from top to bottom of the ear. Kernels will come off the cob and fall into the bowl. Scrape the corn cob clean.





 Set kernels aside.



Meanwhile preheat oven to 400 degrees. Lay out bacon on 2 large rimmed sheet pans. Bake for 20-30 minutes, switching position of baking sheets half way through baking. When crisp remove from oven and cool. Do not discard grease from 1 pan.





Cut celery and onion and add to large stock pot. When bacon is done add bacon grease to stock pot with onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent.

Add garlic and cook for 1 minute.

Add all grilled corn kernels but 1/2 cup to stock pot. Add potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.

Ladle into bowls and add extra corn and bacon to garnish along with a little fresh parsley if desired.

Serve with homemade beer bread.







StoneGable Homemade Beer Bread








This is the most requested homemade bread I make! Delicious, dense, and sooooo flavorful. The aroma alone will be worth making it. And best of all... this bread is sooo easy to make! It is great toasted the next day for breakfast, that is if you have any left!

2 1/4 cups all purpose flour
3 TBS sugar
1/2 tsp baking soda
1 TBS baking powder
dash of salt
2 TBS vegetable oil
1 bottle beer
1 TBS butter

Heat oven to 400 degrees. Combine flour, sugar, baking soda, baking powder and salt. Mix to distribute evenly.

Pour oil and beer over batter and mix by hand. Only mix until all the liquid has been incorporated, about 30-50 strokes.

Turn out into a well greased loaf pan.

Dot top of batter with butter.

Bake for 45 minutes until risen and golden brown. Remove from oven and let sit in pan for 10 minutes. Turn out onto cutting board. We eat this bread hot out of the oven and crumbly. YUMMY!









Enjoy a big bowl of Roasted Corn and Bacon Chowder along with a thick slice of Beer Bread! Remember to get seconds! It is a perfect and fresh summer meal!








 
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