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September 2025 Food Festival: Corn

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Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. There are few foods that capture the essence of late summer like corn. Sweet, juicy, and versatile, corn is at its peak in September, filling farmers’ markets and kitchens with endless possibilities. From backyard barbecues to elegant plated dinners, this golden ingredient shines in comfort food classics and modern dishes alike.

In honor of September corn, we’re spotlighting one of our favorite ways to savor the season: a rich and flavorful Corn Chowder, built on a base of homemade corn stock for maximum depth and sweetness.

Want more seasonal ideas? Explore the full Food Festival series here.

Ingredient Spotlight:

Corn is one of the world’s oldest cultivated crops, with a history dating back over 9,000 years in Mesoamerica. Today, it’s grown across the globe and enjoyed in countless forms—grilled, steamed, creamed, baked, or even popped. In its fresh form, sweet corn is celebrated for its plump kernels and natural sugars that shine when cooked simply. Beyond taste, corn is a good source of dietary fiber, vitamins B and C, and antioxidants like lutein and zeaxanthin, which support eye health.

September corn turns into a delicious Corn Chowder
Artwork by Danica Andler, July 2025

Recipe: Corn Chowder

Ingredients

  • 10 ears fresh corn, cut off the cob (about 4 cups)
  • 2 cups diced Spanish onion
  • 2 cups small, diced potatoes
  • 1 Tbsp fresh tarragon, chopped
  • ¼ cup diced bacon (optional)
  • 1 tsp ground black pepper
  • 3 quarts Corn Stock (recipe below)
  • Salt, to taste

Procedure

  1. In a large, heavy-bottomed pot over medium heat, render the bacon until it begins to crisp. Add the onions and sweat until translucent. Stir in the potatoes and roast lightly until golden. Add the corn kernels, tarragon, and black pepper, then deglaze with corn stock. Bring to a simmer and cook for about 1 hour, stirring occasionally to prevent sticking.
  2. As the potatoes soften and the corn releases its starch, the chowder will naturally thicken. Skim off any excess bacon fat, adjust seasoning, and serve hot—or cool and store for up to 4 days.

Recipe: Corn Stock

Ingredients

  • 10 corn cobs, kernels removed

  • 1 Spanish onion, halved

  • 2 stalks celery, roughly chopped

  • 1 bay leaf

  • 6 quarts cold water

Procedure

Place all ingredients into a large stockpot. Bring to a simmer and cook for 4 hours, allowing the flavors to fully infuse. Strain, discard the solids, and reserve the liquid. Cool before storing.

Pro Tips from Our Chefs

🌽 Milk the cobs
After cutting the kernels off, use the back of your knife to scrape the cobs and release the “corn milk.” This adds natural sweetness and body to the chowder.

🥔 Potato power
Dice the potatoes small so they break down more quickly, thickening the soup naturally without the need for cream.

🥓 Go veggie-friendly
Skip the bacon for a vegetarian version, or swap it for smoked paprika to capture that same savory depth.

🧊 Make ahead
Corn stock freezes beautifully—make a big batch now and you’ll have summer flavor ready to brighten dishes well into winter.

How to Use It: Serving Suggestions

  • Ladle into big bowls with crusty bread for a hearty meal.

  • Garnish with fresh herbs, a drizzle of cream, or extra crispy bacon for flair.

  • Pair with a simple green salad for balance.

  • Serve as a first course for a late summer dinner party.

From Our Farm to Your Table: Meet Katchkie Farm and Our CSA

The corn in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.

Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.

Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →

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