garden corn chowder

Harvesting the First Corn

Growing corn adds to the mystic qualities of the summer garden. Corn is a New World food. It was domesticated in Mexico more than 5000 years ago. Corn has magickal properties for: Abundance, Fertility, Life, Luck, Protection, Resurrection, and Spirituality.

Corn symbolizes fertility and the circle of life. I saved some of the cornsilk and corn husks from this first harvest for ritual use because all parts of the plant are used in magick. Cornsilk is dried and used in balance formulas. It is brewed into tea used to intensify a connection to the Earth. Corn silk is used to make luck, attraction, and prosperity formulas. It can be braided into a lucky traveler’s charm and worn to keep from becoming lost.

Corn husks are used to make corn dollies for harvest celebrations. They are woven into wreaths and hung on doors and made into brooms to sweep away old energy and usher in new.

This sweet and earthy chowder is easy to make and is wonderfully delicious!

Garden Corn Chowder

8 ears of corn

2 Tablespoons of olive oil

1 small onion, chopped

1 stalk of celery, chopped

1 bell pepper

1 jalapeno

3 tomatoes, chopped (about 3 cups)

3 potatoes chopped and boiled (about 3 cups)

a pinch of allspice

a pinch of sugar

1 bay leaf

1 teaspoon salt

1 1/2 cups of milk

queso fresco to finish

Cut the kernels from the corn cobs into a large bowl. Then scrape the cob with the back of the knife to release all the corn juice or “milk”. When all of the cobs have been processed, set the corn aside. In a large stock pot, heat the olive oil. Add the onion and cook until the pieces begin to brown. Add celery and peppers and cook until tender. Add the tomatoes and cook 5 more minutes then stir in the rest of the ingredients and bring to a simmer. Cover pan and reduce heat to maintain an even simmer. Cook for 45 minutes. Ladle into bowls and top with a generous sprinkling of queso.