Creamy corn chowder. June 22, 2011Posted by ourfriendben in recipes.
Tags: corn, corn chowder, corn chowder recipe, summer soups, vegetarian corn chowder
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Silence Dogood here. In yesterday’s post, “Salads of the Seventies” (check it out via our search bar at upper right), I mentioned my favorite Seventies cookbook, Vegetarian Gothic (Mo Willett, 1975). So it seemed only right that I share a recipe from this Hippie-era classic, and what could be more fitting for summer than a delicious chowder made with fresh corn?
If you’re skeptical that a recipe that arose from a bunch of Hippies running a tiny restaurant called Krishna’s Kitchen—which had nothing to do with Indian cuisine—could possibly be delicious, who could blame you? This was, after all, the era of brown, heavy, deadeningly bland “health food.” It brings to mind visions of earnest vegetarians soaking dried soybeans, boiling them, and eating them plain (or, desperately trying to add some flavor, with a dash of soy sauce). Eeewwww!!!
But as you’ll see, this simple recipe is miles away from soy-sprout sandwiches and the like. And it’s super-easy to make:
4 cups fresh corn
1 large onion
2 green peppers
6 cups milk
1 cup heavy cream
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon powdered garlic
1/3 cup butter
Chop the onion and green peppers and saute until lightly browned. In a large pot combine the onion, green pepper, milk, corn, and cream. Cover and simmer over low heat for 30 minutes. Add the spices and butter and simmer until ready to eat.
I’d of course use a large sweet onion (such as Vidalia or WallaWalla) and yellow or orange bell peppers in this soup for a sweeter flavor. (I don’t think yellow, orange or red bell peppers were available when Vegetarian Gothic was written, since only green peppers are used in the book; lucky us to have more options. It appears to have predated the arrival of tofu on our shores as well. But I digress.) And I’d saute them in butter in the heavy Dutch oven I’d use to make the soup, and until the onion clarified rather than browning. For a richer flavor, I’d add the fresh corn and seasonings at that point and saute them for a few minutes as well before cranking the heat way down and adding the milk and cream. And of course I’d add more salt and pepper! Maybe a teensy touch of garam masala for a subtle lift instead of the “powdered garlic.”
Because this is a cream soup, I’d think it would carry well into the colder months, too, substituting frozen white corn (or a mix of white and yellow) for fresh-from-the-cob. But if you use frozen corn, I’d think it would be essential to saute it until it thaws and the water has a chance to evaporate before adding the milk and cream.
For summer, though, I’d say this chowder would make a great lunch, served up hot and accompanied by the simplest side salad of Bibb and Romaine lettuces with wedges of ripe tomato, fresh basil leaves, good olive oil, and a sprinkling of salt and lemon pepper or cracked black pepper. Yum!!!
‘Til next time,
A cookbook with a past. August 29, 2009Posted by ourfriendben in homesteading, recipes, wit and wisdom.
Tags: corn chowder recipe, Lewis and Clark, Lweis & Clark Cookbook, Thomas Jefferson, vegetarian corn chowder
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Silence Dogood here. No, I’m not talking about Julia Child’s Mastering the Art of French Cooking, now at #2 on the New York Times nonfiction bestseller list and still climbing. (Go Julia!!!) Not that I’m not even more thrilled than usual to have bought a first edition at my favorite used book store, The Saucony Book Shop in scenic Kutztown, PA, a couple of years ago.
Actually, I’m talking about a wonderful discovery I made at our local library last weekend. I was feeling a bit under the weather, so I asked our friend Ben to drop me off at the library while he took our black German shepherd puppy Shiloh for a walk at the nearby Kutztown Park. Of course I went to check out the cookbook shelves, and I saw a book that was old in spirit but new to me, The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson’s America, by Leslie Mansfield (Celestial Arts, 2002, $17.95 softcover).
Well, if you’re like me, you’d have assumed that a corps of discoverers crossing uncharted America in the first decade of the 1800s would have been lucky to find a piece of venison jerky or a wormy hardtack biscuit to chew on. Not the stuff from which great cookbooks are made! But as I flipped through the pages, I was delighted to see a wide range of recipes that represented some of Thomas Jefferson’s favorites (and remember, he remains to this day the most famous American gourmet of all time), and to discover that Lewis, Clark and company actually enjoyed a wide range of dishes based on native foods during their travels. (Mind you, modern health-obsessed cooks who shudder at the thought of a quarter-pounder will be appalled to hear that, on average, every man in the Lewis and Clark expedition ate 9—count them, 9—pounds of meat a day.)
Corn on the cob is still in season here in Pennsylvania, and since OFB and I both love it, I’ve been trying to cook this Native American crop as often as I can. So in the spirit of Americana and seasonality, I’m going to share the Corn Chowder recipe from The Lewis & Clark Cookbook. Sort of. Being a vegetarian, I’ve given the recipe “the Silence treatment.” To restore it to its original form, add 2 ounces salt pork, finely chopped, and reduce the butter to 1 tablespoon; replace the veggie stock with chicken stock; add 1 teaspoon sugar and omit the curry powder; replace the 1 cup diced yellow summer squash with 1 cup chopped tomatoes; and replace the cup of light cream with half-and-half. Got that?
Want to be really adventurous? If you’re making the vegetarian version, add a tablespoon or two of pumpkin puree, stirring well to blend, when you add the cream and heat through. And/or add a splash of warming apple brandy or bourbon just before serving. Yum! (Don’t try this if you’re recreating the original version, since none of these additions would taste good with the tomato. But for either version, you could also add a cup of minced mushrooms, suateeing them with the onion.)
Ready for the recipe? Here goes:
4 ounces salted butter (1/2 stick)
1 cup finely chopped sweet onions (Vidalia, WallaWalla, 1015, or Candy type)
4 cups veggie stock (any of the boxed stocks are fine)
2 cups corn kernels, preferably cut fresh off the cob
2 cups diced potatoes
1 cup diced yellow summer squash
1 teaspoon salt
1-2 teaspoons curry powder
1/2 teaspoon freshly ground black pepper
1 cup light cream
Melt the butter in a heavy Dutch oven or stock pot. Add onions, salt, curry powder, and pepper, and saute until onions clarify. Stir in the corn and potatoes, stirring briefly to coat with butter and spices, then add the veggie stock. Simmer, stirring often, until the potatoes are tender. Stir in the cream and heat through. Serves four as a meal and eight as a first course.
It’s traditional to serve some sort of crackers with chowder, be it plain old Saltines, Vermont common crackers, beaten biscuits, or table water crackers. Some might be broken into or tossed onto the chowder’s surface, others buttered and eaten alongside. I think the point of this was to add a little crunch, but it might also have been to make the soup more filling in the old hard times. Whatever the case, add or omit to suit yourself and your company.
I enthusiastically recommend The Lewis & Clark Cookbook to you, both for a fascinating glimpse into our past and for some great recipes (including Jefferson faves like Chocolate Pots de Creme, Macaroni and Cheese, Almond Blancmange with Strawberries, and—though not known by Jefferson by that name—Baked Alaska, as well as sturdier fare like Steamed Maple Pudding with Caramelized Maple Sauce, Bread and Butter Pudding with Cherries, Homemade Elk Mincemeat, Cornmeal and Blueberry Mush, Pawpaw Ice Cream, and Venison Shanks Braised with Fennel and Onions). Needless to say, I rushed home from the library, got online, and immediately ordered a copy of the book from Amazon (at discount, naturally). I suggest that, if you love history and cooking, you do the same!
‘Til next time,