something coming soon.
When I can figure out how to get a list of the other posts in this category here, it will be. For now, just some pictures. =)
flickr stream.
Corn Chowder
Before I launch into this story, I’d love any feedback on the recipe style. Is the narrative working for you, or would you prefer the generic ingredient/method style? On to some chowder.
I recently decided that I needed to start making more baked goods and confections, since trying to illicit a response out of J over savory food is like trying to convince a pig to fly. This led me to blow a bunch of my weekly grocery budget on chocolate bars and powders and flour and lots of heavy cream so I can make some truffles this week. I then found myself in a pinch when it came to actual meals, so I sat down yesterday and worked out a quick end of the week menu, and we went to the store to get the few items we needed. Not bad. First up, Corn Chowder, based on the recipe from The Barefoot Contessa Cookbook.
ingredients
- handful of potatoes, I used Ruby Crescent fingerlings, about 7, roughly chopped
- one yellow onion, chopped
- about 1/3rd a piece of bacon, diced
- pinch of turmeric
- 2 tbsp of flour
- salt, pepper, olive oil, a pat of butter
- stock & water
- 1 bag frozen corn, organic from Trader Joe’s
- around 1/3 cup heavy cream
- 2 cups grated cheddar
- 1 bay leaf
- chopped cilantro for garnish
method
I whipped out the 5 quart Le Creuset ( I love those pans. Man. ) and tossed in the bacon with a little olive oil. After the fat had rendered I added the butter and the onions and cooked over medium heat until the onions had started to brown, 10 minutes? I added the salt, pepper, turmeric and flour and stirred it in to the onions.
Then I grabbed a couple boxes of stock and poured it in with another few cups of water. I was aiming for around 4 servings. I added the potatoes and the bay leaf, and brought the pot to a boil. Once the potatoes were tender, I stirred in the corn, the cream and the cheese and cooked for a few more minutes, until the cheese and cream were thoroughly integrated.
I garnished with the cilantro. I also browned up a couple of Adell’s Organic Chicken with Spinach and Feta sausages, and tossed that in under the cilantro. Served with some La Brea Organic Whole Wheat bread, and we were good to go.
posted to In the Kitchen, at 07:19 AM. permalink
your thoughts on this post:
i like the narrative style. makes me feel like i’m talking to you. =)
nerdy question: how come i can’t click on the comments from the main page?
posted by: D | January 12, 2006 09:18 PM
Because I didn’t want to have 2 things linked to the same place. Permalink and Comments tend to go to the same place…
posted by: brian | January 26, 2006 08:01 PM
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