Potato corn chowder with lavender | Recipe of the Week

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

Culinary lavender offers a range of benefits, adding both flavor and wellness to dishes. Its delicate, floral notes enhance recipes, from baked goods to savory dishes like roasted meats and soups, providing a unique taste that elevates culinary creations. Rich in antioxidants, lavender may promote relaxation, reduce stress, and aid digestion when consumed in moderation. It also contains anti-inflammatory properties, potentially supporting overall health. Additionally, its aromatic quality can stimulate appetite and enhance the dining experience, making it a versatile ingredient in both sweet and savory cuisines.

Ingredients

2 cups corn removed from cob (Amador Farms)

1/2 cup chopped onion (Amador Farms)

2 cups small red potatoes (Amador Farms)

1 tbsp ghee or unsalted butter

3 cups chicken broth

1 tsp crushed crushed culinary lavender (Nova Bees)

3/4 tsp dried thyme

1/2 tsp salt

3/4 tsp dried thyme

1/2 tsp salt

Fresh ground black pepper

Bacon crumbled (optional)

Chili oil (optional)

Directions

1. Heat the ghee in a medium sized saucepan over medium/high heat. Add onion and cook until soft, about 5 minutes. Add corn, potatoes, lavender, thyme and salt. Stir until evenly mixed.

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2. Pour in chicken broth. You may also use vegetable broth, if you would like to make this a vegetarian chowder. Reduce the heat to medium. Cook until potatoes are softened, about 15 – 20 minutes.

3. Carefully remove half of the chowder and pour into a blender. Pulse about 5 times to puree the soup. The puree will act as a thickener with no need to add flour of corn starch.

4. Pour puree back into saucepan. Stir until well combined. Pour into 4 individual serving bowls. Add black pepper to taste. An optional serving idea is to add bacon and/or chili oil. Makes 4 servings.

Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”