Earthbound Farm Corn Chowder Recipes

Steps:

• In a large saucepan, cook the bacon over medium heat until crisp (5-10 minutes) then drain on paper towels.
• Add the onion and celery to the fat and cook until they are soft for 10 minutes.
• Add stock, bay leaf, potatoes and thyme to the saucepan and boil over high heat. Reduce and let simmer for 20 minutes until potatoes are tender.
• Cover and turn off heat. Leave on stove for 20 minutes then discard the bay leaf and thyme sprig. Add the bacon, corn and half-and half. (You can remove 2 cups of the chowder and puree it in a blender and then add that back to the chowder for a thicker consistency).
• Season with salt and pepper.

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Steps:

• Position a rack in the lower third of the oven, and preheat the oven to 475 degrees F. Line a baking sheet with parchment or aluminum foil and set aside.
• Place the maple syrup in a bowl and add the pear wedges, stirring gently to coat all surfaces.
• Remove the pears from the syrup with tongs and transfer to the prepared baking tray. *Reserve* any maple syrup still in the bowl.
• Season the pears lightly with salt and pepper, and roast until the fruit is browned on the bottom, 10 to 15 minutes.
• Turn the slices with a spatula or tongs, and continue cooking until the pears are tender and golden brown, 5 to 7 minutes. Remove the tray from the oven and let the pears cool slightly.
• Make a vinaigrette by combining the vinegar, mustard, and olive oil in a small glass jar. Shake vigorously to combine.
• Season to taste with salt and pepper, then add a teaspoon of the reserved maple syrup to the dressing, or more to taste.
• Just before serving, place 2 tablespoons of the vinaigrette in a large bowl. Add the arugula and loose leaf lettuce; toss to coat the leaves. Add more dressing sparingly, if desired (leftover dressing can be refrigerated for up to 4 weeks). Arrange the greens on a platter, and add the blue cheese and roasted pears. Serve immediately.