In the winter issue of our quarterly newsletter, the forest echo, we shared some of the exciting things we are doing at Isaac’s Café, located inside our Visitor Center. Most of the produce used in the Café is harvested from our Edible Garden, located just 500 steps from the Café (talk about local!).
Every day, our staff at Isaac’s Café puts their creativity to use to make the most delicious dishes. Our own Jason St. Clair was generous to share his recipe for Potato Corn Chowder. It’s a terrific choice to warm you up on a winter day. Here is the recipe for you to try at home. Enjoy!
Jason’s Potato Corn Chowder
- 1 white onion, diced
- 2-3 carrots, diced or shredded
- 1 green or red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp all purpose flour
- 4 cups of chicken or vegetable broth
- 4-5 medium white potatoes, diced small
- 3 tsp Old Bay seasoning
- 1 tsp cayenne pepper
- Salt and pepper to taste
- 2 ears of fresh corn taken off the cob or 1, 12 oz bag of frozen corn
- 1 tbsp butter or non-dairy Earth Balance
- 1 cup of half and half or 1 cup of non-dairy milk (unsweetened soy or almond)
Sautee onions, carrots and pepper until tender then add garlic. Stir frequently to prevent garlic from burning. When garlic is fragrant, stir in the flour and continue to stir for about 5 minutes.
Add the broth slowly, stirring after each cup until it begins to thicken.
Add the small diced potatoes and all spices and simmer until potatoes are tender. Add additional stock depending on the consistency desired. Blend with immersion blender.
Add corn and milk then heat through.