Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox.
The first storage crops of the season are beginning to make their way to the farmers markets — potatoes, winter squash, onions and more.
Storage crops are defined by their ability to keep for weeks or months without processing like canning or freezing. They often have thick skin or multiple layers that prevent them from drying out or rotting.
This week, we’re making corn and potato chowder, which uses seasonal ingredients and is a deliciously warming fall treat.
As the potato options at the farmers market continue to increase, you may be overwhelmed with options. Some farmers will have “new potatoes,” while others will have booths spilling over with the fully mature potatoes.
New potatoes are the first potatoes that are harvested while the plant is still growing. The main crop of potatoes is harvested after the vines above ground die. As a result, new potatoes are smaller and creamier but have a shorter shelf life. They are great for roasting or adding to soups and stews, while a higher-starch option like russets would be preferable for mashing or frying.
Locally grown corn, potatoes, onions, garlic and herbs are available at Boulder County Farmers Markets and at roadside farm stands.
Corn and Potato Chowder
- 4 ears fresh corn, shucked
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup finely chopped onion
- ¾ cup finely chopped celery
- 2 cloves garlic, minced
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- ⅛ teaspoon ground cayenne pepper
- 4 cups vegetable broth
- 12 ounces small yellow potatoes, cut into ½-inch pieces
- 2 cups whole milk
- 2 tablespoons minced fresh chives
- Optional: ½ cup diced roasted green chiles
Cut the corn kernels off the cobs and set aside. Don’t throw the cobs away because you’ll use them in the broth.
Heat the oil and butter over medium heat in a large soup pot. Add the onion and celery and cook until they begin to soften, about 2 minutes. Stir in the garlic, 1 teaspoon salt, pepper, thyme and cayenne pepper. If you want to add a little Southwestern warmth, add the optional green chiles.
Add the vegetable broth, then the corn cobs to the pot. Simmer for 10 to 15 minutes. Remove the corn cobs and discard. Add the potatoes and simmer for another 10 minutes. Stir in the corn kernels, milk and remaining salt. Simmer until the potatoes are fully cooked and the corn is tender, about 5 minutes.
Taste the soup and add more salt and pepper as needed. Remove from heat and stir in the chives, then serve.
What’s fresh this week? Farmers are bringing peppers, sweet corn, tomatoes, celery, cucumbers, chard, winter squash, melons, berries, root vegetables, cabbage, broccoli, fresh bouquets, meat, eggs and more to the Boulder Farmers Market and the Longmont Farmers Market this week.
Visiting the Markets
- 13th Street between Arapahoe Ave. and Canyon Blvd.
- 8 a.m.-2 p.m., Saturdays, April 4-Nov. 21; 3:30-7:30 p.m., Wednesdays, May 6-Oct. 7
- More information
- Boulder County Fairgrounds
- 8 a.m.-1 p.m. Saturdays, April 4-Nov. 21
- More information
Have a tip or suggestion? Send your comments, questions and ideas to nibbles@boulderreportinglab.org.
