Corn Chowder— Delicious!

On Monday, October 20, 2014, the CommunityGrows after-school Seed to Mouth Cooking Program at Hayward Rec Center in San Francisco, made delicious Corn Chowder! 

The youth very industriously got down to chopping a variety of vegetables including celery, leeks, carrots, potatoes and shaving corn off the cob.
Assisting CommunityGrows staff Adrian Almquist and Adrian Gaino, was our amazing Seed to Mouth volunteer, Frances Bradley, who has been with us for a number of years. The Hayward Rec Center Director, Anitra Harper-Baker worked with other students helping with homework and enjoying playtime with legos.
While waiting for the soup to cook, Mr. Adrian read the story “Life Doesn’t Frighten Me,” by Maya Angelou. The group enjoyed the drawings and poem and talked about Halloween and things that frighten them. The poem illuminated how we can dispel fear by the power of faith in ourselves.
Another fun part of the afternoon was coloring chef hats and posing for photos!
For more photos check out our CommunityGrows Flickr Photostream here.
Here’s our recipe for Corn Chowder!


Oil or butter for sautéing
1 onion or leek
3 stalks celery
2 carrots
3 large red potatoes
3 ears fresh corn or 1 bag frozen
1 quart vegetable stock
1 quart milk
1 pint 1/2 and 1/2 (optional)
Bay leaf
salt and pepper to taste


1. Husk fresh corn, cut corn off cob and set aside
2. Simmer corn husk and bay leaf i quart of milk, make sure not to boil
3. Sauté onion, add diced celery, carrot, and potatoes
4. Add stock, bring to boil then simmer til potatoes and carrots are soft
5. Strain husks from milk, and add milk and cream to vegetables
6. Keep on low het, salt and pepper to taste