Blueberry and Pear Chutneys are savory compliments to pork and poultry at holiday meals and also make great hostess gifts! You can create your holiday gifts baskets with Harlow Farm jams, relishes, pickles and chutneys.
I’ve tried several corn chowder recipes of my own and others but I keep coming back to simpler is better with this old New England farm favorite.
You will need; 4 slices of bacon, (you can substitute bacon or ham ends for the 4 slices of bacon) 3 medium size potatoes, cut into 1/2” cubes, 4 C corn (I use frozen corn from summer), 1 medium onion and 1 sm celeriac, chopped, 2 C chicken broth, 2 C whole milk or cream and pepper, you probably don’t want salt due to the bacon.
Cook the bacon until crispy and fat has been melted. Take out all but a few tablespoons of fat, add chopped onion and celeriac, cook until tender. In a separate pot, cook potatoes and ½ the corn in the chicken stock until soft. Take out a few cups and whir in blender, add back to pot, add bacon mixture, remainder of the corn, and cream/milk and pepper to taste, cook a few minutes longer until heated through.
The farmstand is closed for the season, make sure to visit us when we reopen in the spring.