Kenmore Honored Harvest Time entry by Jonathan Childress, Iowa State Fair

November 5, 2013 by Kenmore

This recipe is inspired by my first trip to Iowa. As a native Texan, I moved to Iowa at the most logical time, the dead of winter. My first night at Grandma Zelda’s house (my wife’s grandmother) the temperature dipped to -7 F! I asked Zelda "How do you Iowans stand this bitter cold?" She responded with a simple answer, "Good home-cooked meals." She then disappeared into the kitchen & later reappeared with a dish she made regularly, sausage corn chowder. In that first bowl of homemade Iowa food, I discovered two of the greatest things about Iowa: sweet corn & pork! I will never forget the warmth & richness of flavor that bowl delivered. The recipe I have prepared pays homage to the flavors of sausage corn chowder & sweet Grandma Zelda, with a bit of a Texas twist. Enjoy!


preparation time
0 mins

cook time




5 pounds boneless pork loin

3 leeks

1 yellow onion

1 bunch kale

4 bay leaves

1 teaspoons winter savory

0.5 cup brown sugar

1 tablespoons apple butter

3 jalapenos

2 cup Vermont cheddar

9 ears sweet corn

1 shallot

1 pounds chorizo

1 cup heavy cream

1 handful peppercorns

4 teaspoons thyme

0.5 cup salt

1 cup chicken stock

2 tablespoons olive oil

2 tablespoons butter



In large pot, combine 6 cups water, salt and brown sugar. Heat to boil. Add peppercorns, winter savory, thyme, and 2 bay leaves. Reduce to simmer for 5 - 10 minutes. Remove from heat and let cool to room temperature. Pour over pork loin and refrigerate for 12 - 24 hours.


Pre-boil 3 ears of sweet corn and let them cool. After cooling, cut the kernels off the cob and set aside. Dice yellow onion and saute in 1 tbsp. olive oil in a large pan over medium heat. Ad d in chorizo and brown. Fold in sweet corn and kale until warmed through and kale has wilted. Set mixture aside.


Preheat oven to 350 degrees. Remove pork loin from brine; rinse and pat dry. Butterfly the loin and lay it out flat. Spread the stuffing mixture out evenly and sprinkle with cheese. Roll the loin and secure it with kitchen twine. Place the pork in a roasting dish and cook for 90 minutes, or until the internal temperature reads a minimum of 145 degrees.

Sweet Corn Puree

Pre-boil 6 ears of sweet corn and let them cool. After cooling, cut the kernels off the cob and set aside. Heat 2 tbsp. butter in a medium saucepan over medium high heat. Saute leeks and shallot until translucent. Add in chicken stock, corn, heavy cream, and 2 bay leaves. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove bay leaves, then puree mixture and strain. Season to taste. For a spicy kick, add 3 jalapenos to the puree. For a sweeter version, add 1 tbsp. apple butter.


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