Eating Local – Oh. My. Goodness. Leftover Roasted Potato, Bacon, Beer and Corn Chowder

Joining the 50% Local Club for September has been a great experience for us!  I have to admit that I have been pleasantly surprised at how easy it has been to stick to it – there are so many local options this time of year to pick from and with a  little digging through product, many ingredients can be found that I didn’t even know could be produced locally can be found.  I have even heard the kids lecturing each other about their choices when packing lunches, it is quite cute.

Last weekend, my hubby had a milestone birthday and we planned a big surprise party for him – including 40 cobs of fresh corn and 20 pounds of herb roasted potatoes along with a bazillion other dishes. And beer – a whole lot of Alexander Keith’s (except that we don’t drink beer…what to do with the leftovers?!)  Needless to say, there was a lot of corn, potatoes and beer leftover the next morning.  4 vacuum sealed bags of corn went into the freezer for the winter, and I decided to try to create a chowder of sorts by combining a few different recipes with what we had leftover and what I could find in the fridge or garden.  SUCCESS!!!  Oh. my. goodness.

Everything except the olive oil, salt and pepper in this recipe came from the garden or a local source!

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Here is our recipe (ish)

8 strips of bacon (Martock Glen) – cooked, cut and set aside. I drained most of the drippings but left a little in the pot.

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3 tbsp Tatamagouche butter

1 onion

4 leek scapes

3 cloves garlic

These 3 were sautéed together until the onions were almost soft in the butter and bacon drippings in the pot.

3 cups chopped carrots – added after the onions were almost done with the following herbs…

1 tbsp fresh thyme

½ tsp fresh rosemary

3 fresh sage leaves

3 sprigs of fresh dill

2 bottles Alexander Keith’s India Pale Ale – Yup, I poured it right over the veggies and herbs, turned the heat to medium low and let it all simmer until the carrots were almost done – about 15 minutes.

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Then we added:

5 cups Leftover local Oven Roasted Potatoes (Spuds, Olive oil (okay, this wasn’t local…), garlic, thyme, basil, chives, oregano, crushed red chilis, salt and pepper – roasted at 425 degrees for roughly an hour)

5 cups leftover local Corn on the Cob, niblets stripped and separated.

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Once it was all warm and the flavours were nicely blending – about another 15 minutes on medium low, we added:

5 cups of Farmer’s half and half (enough to cover the veggies)

Salt and Pepper

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Once hot, but not boiling, we added:

Fox Hill smoked Gouda, parsley and chives to garnish

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We also made a batch of cheddar rosemary biscuits – and then we gobbled it up until our bellies hurt.  It was even better the next day for lunch!

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