If I'm going to take a month off of blogging without telling anyone, I better come back with one heck of a post, right? Well, what better way to start off a new cooking adventure in a new kitchen (that's right folks, Apron has adventured to a new - blue - kitchen!), than with fresh Iowa corn?
Smuggled in my suitcase across the country after a relaxing trip to visit family in Des Moines, I was the proud owner of 6 ears of corn that I decided to use in 2 days. See this tasty take on a soup and salad dinner.
Fresh Corn Chowder
2 pieces bacon, diced
1 yellow onion, chopped
1 clove garlic, chopped
3 cups chicken broth
1 Anaheim pepper, seeded and chopped
3 ears corn, kernels removed
4 small red potatoes, cubed
1 cup half and half
Salt and pepper to taste
1/4 cup fresh chopped cilantro
1/4 cup chopped tomato
Heat a 3 quart cast iron on medium heat. Add bacon and cook until crisp. Remove bacon and reserve drippings in pot.
Add onion and garlic to bacon drippings and simmer 5 minutes, stirring occasionally. Add chicken broth and bring to a boil. Reduce heat, stir in pepper, corn kernels and potatoes. Cover and let simmer 15 to 20 minutes.
Stir in half and half and season with salt and pepper. Use an immersion blender to break up larger pieces of vegetables, maintaining some smaller chunks. If you don't have an immersion blender, either transfer to a blender in batches, or keep chunky.
Serve topped with bacon pieces, cilantro and tomato.
Shrimp and Roasted Corn Salad
2 ears corn, husks removed
3 tablespoons olive oil, divided
1 jalapeno pepper, seeded and diced
1 cup fresh cilantro
1/2 teaspoon cumin
1 teaspoon kosher salt
1/4 cup sour cream
1 tablespoon honey
2 cups romaine, shredded
1 tomato, diced
1/4 cup cotija cheese
Heat a grill pan on medium high heat. Rub corn with 1 tablespoon oil and cook on cast iron until corn begins browning on all sides. Remove and let cool slightly, then remove kernels.
Meanwhile, prepare dressing. Add pepper, cilantro, cumin and salt to a food presser and pulse. Add in sour cream and honey and pulse.
Toss dressing with roasted corn, romaine, tomato and cheese.
Heat a medium nonstick skillet on high heat. Toss shrimp with salt and pepper and saute in skillet 2-3 minutes until done.
What a delicious meal for me and my sweetie!