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1. Place bacon, shallot and onion in a large saucepan or Dutch oven. Cook over medium heat 10 minutes or until bacon is crispy.
2. Add potatoes and corn; stir. Add flour and stir well. Cook 5 minutes.
3. Add milk. Turn heat to low and simmer 20 to 30 minutes, until potatoes are tender.
4. To finish, add feta, salt and pepper to taste and dollop with roasted tomatoes.
This recipe is provided by Jill Melton, founder or Edible Nashville. For more information about this recipe, visit For more about this recipe, visit http://ediblenashville.ediblefeast.com/recipes/fresh-corn-chowder-feta-and-roasted-tomatoes
Submitted by Jill Melton, Founder of Edible Nashville
ABOUT THIS RECIPE
Jill Melton describes the flavor experience of this recipe as follows — “The silky roasted tomatoes and salty feta play off the sweet corn and mingle happily in this creamy soup.” We love how easily the ingredients can be purchased at our market, and we find the flavors to be the perfect inspiration for our upcoming Corn-Tomato Recipe Competition at our 2nd Annual Community Farm Day, Saturday, July 16th, 2016.