This past weekend I had the opportunity to volunteer at the first Farmer's Table Wine Trail in Hermann, MO. Hermann is a small town, rich in German heritage, that is known nation wide for its wine making. This was actually my first trip to the Missouri treasurer, but I'll definitely be back!
The event itself was a total blast! It was sponsored by Missouri CommonGround and partners. CommonGround is a volunteer group of farm women who work to have meaningful conversations with non-farm women about farming and food.
In Hermann we had over 750 people hit our Wine Trail that consisted of seven stops, each featuring a custom wine and food pairing. The foods highlighted Missouri agriculture.
I had the pleasure of working the "Corn" stop - Dierberg Star Winery with Meagan Kaiser, another Missouri farmer and CommonGround volunteer.
Everyone said the food was amazing at all stops, but the corn chowder served at ours was out of this world good! I had to make it for my family when I got home on Sunday and had to share the recipe here as well.
This is a light chowder, not a heavy base, making it ideal for anytime of year! It's ridiculously easy, and you'll never believe the flavor it packs with just a few simple ingredients.
As a corn farmer, I love that you'll be enjoying corn. But keep in mind only 1% of the corn grown in the US is sweet corn - the rest is field corn used for animal feed, ethanol, exports and over 5,000 products we all use daily!
Smokey Ham & Corn Chowder
4 ears of corn (kernels cut off and cobs reserved)
*Or 2 cans corn
1 tbs vegetable oil
1 onion, diced
1/2 pound piece of ham
*Or 1 pound diced ham
2 cups heavy cream
1 pound baking potatoes, peeled and diced
3 cups water or chicken broth
Salt and pepper
In a medium pot, heat oil. Add the onion and cook until tender, approximately 6 minutes.
Add 3 cups of water or chicken broth, or combination of both. Add ham rind and corn cobs, bring to a simmer. Cook for five minutes. Remove cobs and ham rind. (Note - I used can corn given its April and I don't have fresh sweet corn. I also used diced ham, without a bone. Because of that, I used 2 cups chicken broth plus 1 cup water drained from the canned corn for added flavor.)
Add cream and potatoes, bring to a simmer and cook 5 minutes. Add corn kernels and diced ham. Simmer until potatoes are tender, approximately 5-10 more minutes.
Season with salt salt and pepper to taste.
Suggested Wine Pairing - Dry White, Sauvignon Blanc
Kate Lambert grew up in northern Illinois, not on a farm but active in FFA and showing livestock.
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