August 19, 2007

Sunday foodblogging (after a long hiatus)

I love going to the Farmer's Market on Saturday mornings. Everything always looks so fresh and appetizing. We walked over yesterday and bought sweet corn, blueberries, peaches, muskmelon, carrots, beautiful eggplant, scones and bread, and eggs, cream, and half & half (for making ice cream). We also scored a few books at the Library book sale, and stopped off at the fish market for some "pastrami salmon" (but that's another recipe).

While I weeded in the garden, Chris started making the latest Boston Globe recipe for corn chowder (Creamy Corn Chowder with Very Little Cream). It seems like they print a corn chowder recipe every summer: Grilled Corn Chowder (2004), Smoky Leek, Potato, and Corn Chowder (2005), Light Corn Chowder with Fresh Basil (2006)… you get the idea. The dairy was out of heavy cream, so we substituted light (but added a little more). Other substitutions: fresh chives for thyme, stick blender for conventional blender. All in all, a yummy dinner. We served it with Nashoba Brook Bakery's pepper jack bread.

Next time, Chris wants to add some Yukon Gold potatoes; I would probably go for some small red ones.

Creamy corn chowder with very little cream (with a few minor modifications)

Serves 6

STOCK

1 tablespoon butter
1 Spanish onion, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 teaspoon coarse salt
6 large ears fresh corn, kernels removed and reserved for chowder
2 quarts cold water

  1. In a large soup pot, heat the butter. Add the onion, carrots, celery, and salt. Cook over medium heat, stirring often, for 20 minutes, or until the vegetables soften.
  2. Add the cobs and water. Bring the mixture to a boil. Turn the heat to low and simmer the stock for 30 minutes.
  3. Strain the stock into a bowl. Discard the vegetables and cobs.

CHOWDER

2 tablespoons butter
1 Spanish onion, finely chopped
Kernels from 6 ears of corn
Coarse salt and pepper, to taste
1/8 teaspoon freshly grated nutmeg, or to taste
1/3 cup light cream
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped chives

  1. In a large flameproof casserole, melt the butter. Add the onion and cook over medium heat, stirring often, for 8 minutes, or until the onion softens.
  2. Add the corn kernels, corn stock, salt, and pepper, and bring to a boil. Lower the heat, cover the pan, and simmer the soup for 30 minutes.
  3. Ladle approx. half the solids in the soup into a large measuring cup. Add 1 cup of the cooking liquid. Puree the mixture with a stick blender until smooth.
  4. Return the pureed mixture to the remaining soup in the pan. Add the nutmeg and cream. Bring to a simmer. Stir in the parsley. Taste the soup for seasoning and add more salt, pepper, or nutmeg, if you like.
  5. Ladle the soup into bowls and sprinkle with chives.
Posted by rv at August 19, 2007 09:40 PM to food
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