There’s still corn at the farmer’s market, so chow-da’s on the menu tonight. Partnered with BLTs, it’s one of my husband’s favorites.  As soups go, his preference runs toward a good chowder, and he’ll eat just about anything between two slices of bread.

More and more often, I’m cooking with what’s fresh, what’s in season, what’s whole, and healthy. I consider it our grand good fortune to live in an area with a number of farms nearby.  In Vermont, the source of my new and most favorite cookbook, there’s farms aplenty and a hard-working, home-grown mindset I love.

If you love farm-to-table eating, delicious, do-able recipes, and stunning photography … check out: the Vermont Farm Table Cookbook.

In the meantime, enjoy this Corn Chowder recipe:

Corn Chowder

from Kimball Brook Farm, a certified organic dairy farm in the Champlain Valley

• 1 tablespoon olive oil
• 4 slices thick-cut bacon, chopped
• 1 tablespoon unsalted butter
• 1 medium sweet onion, diced
• 1 cup diced celery
•  1 garlic clove, minced
• 1/3 cup all-purpose flour
• 1/2 teaspoon celery salt
• Kosher salt
• 1 teaspoon white pepper
• 5 cups low-sodium chicken stock, plus extra as needed
• 3 medium red potatoes, scrubbed and cut into 1/4-inch cubes
• 1 bay leaf
• 6 cups fresh corn kernels (cut from 6 to 7 ears corn)
• 4 cups whole milk
• 2 teaspoons fresh chopped basil – extra for garnish
• 1/4 teaspoon fresh choped dill – extra for garnish

1. Heat the oil in a large stockpot over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Leave the bacon drippings in the pot Reduce the heat to medium and add the butter, onion, and celeter; cook until the onion is soft and translucent, about 10 minutes. Add the garlic and cook for 1 minute.
2. educe the heat o medium-low and sprinkle the flour, celery salt, t teaspoon salt, and white pepper over the vegetables. Cook, stirring frequently, for 3 minutes. Slowly whisk in the chicken stock, increase the heat to medium-high, add the potatoes and bay leaf, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are almost tender, about 8 minutes.
3. Add the corn kernels, milk, basil, and dill and return to a simmer. Continue cooking until the corn is just tender, about 5 minutes. Discard the bay leaf and season with salt and pepper to taste. Sprinkle with the diced bacon, and extra basil or dill, if desired, and serve.