Recipe for September 25, 2007 

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Corn and Fennel Chowder
with
Poached Cod Salad

Corn and Fennel Chowder

6 ears *corn with kernels removed; set both kernels and cobs aside in separate bowls 
4 strips regular or turkey bacon, diced
2 cloves *garlic, minced
1 large yellow onion, diced

1 large *fennel bulb, core removed and diced
1 tsp fresh *thyme leaves
3 *russet potatoes, peeled and diced
5 cups milk

Preparation:

Heat large heavy-bottomed pot; add diced bacon and saute til crisp. Add garlic, onion and fennel.  Saute until golden; stirring frequently.  
Place corn cobs into pot with bacon mixture; add milk, making a corn stock.   

Simmer for 10 minutes, then remove cobs. 

Add potatoes and thyme.  Simmer another 30 minutes, or until potatoes are tender.  Add corn kernels; simmer 5 more minutes.  For a creamy texture, pour half contents of pot into a blender and puree.  Stir back into pot. 

Season with salt and freshly ground black pepper.

Poached Cod Salad

1 lb. *cod or haddock (4 oz. per person)
1 bay leaf
4 sprigs fresh *thyme
5 black peppercorns
1/4 cup white wine

water
3 Tbs. extra-virgin olive oil
3 Tbs. *flat-leaf parsley, roughly chopped
salt and pepper, to taste

Preparation:

Place fish in pot large enough to hold it in one layer.  Cover with water, wine, herbs and peppercorns.  Bring to a boil, then shut off heat and allow fish to rest for 10 minutes in poaching liquid. Remove fish with strainer, peel off skin, flake into a bowl and lightly toss with oil, salt and pepper, trying not to break up fish too much.

 Poach 4 oz. cod or haddock per person.  Toss warm poached fish with 1 Tbs. extra-virgin olive oil and 1 Tbs.roughly chopped parsley leaves and a pinch of salt.

 To Serve:  Ladle chowder into bowls and garnish with warm cod salad.

recipe copyright Lexington Farmers' Market and Liza Connolly