My sister’s and I use to sell sweet corn at the Farmer’s Market in Bozeman when we were little girls. We would spend the night before picking and bagging the corn and then waked at the crack of dawn the following morning to help load all the gunny sacks in the back of the pick-up. Mom and dad would drive us to the market, park the pick-up in our usual spot, ensure we had enough change for the first couple of customers and then give us the thumbs up. We quickly learned our strengths and settled into our positions. The accountant, the laborer, the supervisor and the marketing director. Can you guess who was who? We had fun and learned valuable life lessons. Thanks mom and dad.

So it’s not surprising that I still like to frequent outdoor markets. Even though most produce was plucked from my own garden this summer I often supplemented my baskets with different varieties offered at the market or by a generous neighbor and/or friend. Wandering aimlessly through outside markets is probably one of my favorite ways to pass time. I would start every morning at a market if I could. Nothing suits me more than a basket of produce on the shoulder and a hot beverage and pain au chocolat in hand. I find myself inspired and invigorated after markets and thankful for farmers and ranchers.

It snowed a week or so ago. It warmed up again but the Autumn air is not to be mistaken. So I decided to make this corn chowder for dinner last week. It’s a family favorite. Everyone looks forward to the invite. I often diversify the soup with different toppings. This time, I added a heaping spoonful of tangy roasted poblano salsa. Sometimes its avocado and creme fraiche. Other times it’s a dollop of Greek yogurt and fresh herbs. Be creative but be sure to try this tangy poblano salsa at least once!

Charred Corn Chowder with Tangy Roasted Poblano Salsa // Serves 4 to 6

5 or 6 ears of corn on the cob, about 2 c. of kernels for the soup
1 medium onion, diced
4 celery stalks and greens, chopped
1 tsp. parsley
1 tsp. ground cumin
pinch of red pepper flakes
2 garlic cloves, minced
1/4 c. quinoa
1/4 c. white wine
1 quart vegetable stock
1 c. coconut milk
2 oz. goat cheese ricotta

Tangy Roasted Poblano Salsa

2 poblanos
1/4 red onion, about 1/2 c. diced
1 to 2 limes
1 Tbs. extra virgin olive oil
1/2 ear of corn

Heat grill to 400 F. Char corn and poblanos on all sides. Remove from grill and allow corn to cool before handling. Place charred peppers in a plastic bag, twist the top closed and allow to steam until cool to the touch, about 15 minutes. Peel off the charred skin and chop poblanos.

In a large stock pot, heat 1 to 2 Tbs. oil to medium. Add onion and celery. Cook until softened and translucent. Add spices and garlic. Rinse quinoa and add to stock pot and toast for about 1 minute. Add white wine and cook until absorbed. Add vegetables broth, bring to a boil and then turn heat down to a simmer until quinoa is cooked. About 15 to 20 minutes. Cut corn kernels from cob and add to stockpot. Reserve 1/2 a cob for the salsa.

Pour half the soup into a food processor or blender and puree. Transfer back to stockpot and add coconut milk and ricotta. Stir until incorporated and turn heat to warm.

In a mixing bowl, add chopped poblanos, diced red onion, corn kernels from 1/2 ear, lime juice, and olive oil. Stir and add salt and pepper to taste.

Serve soup with a heaping spoonful of salsa.