Wednesday, August 11, 2010

Tis The Season for Corn Chowder

We haven't had much of a summer here in the Bay Area. We have had some hot mid days but our mornings and nights have been cool. That could be one of the reasons why my little garden hasn't done too much. It needs the Virginia humidity.

I finally gave in and decorated for fall. I picked up a few more fall pieces from Michael's which were all on sale! Michael's is so good about putting there decorations on sale before the season even arrives.

The mention of the word Fall automatically reminds me of the rich autumn colors of the East coast, the smell of fall leaves, the smell of cured tobacco, trips to Williamsburg, Yankee Candle, spices and let's not forget soups, stews and chowders!

Tonight I made a yummy corn chowder. I used a recipe from my epicurious app but change quite a bit to make it my own. I love the sweetness of the white corn.

Corn Chowder

3 tablespoons olive oil
4 stalks celery, cut into 1/2-inch slices
8-10 small red potatoes peeled and cut into 1 inch cubes
1 teaspoon sea salt
1 1/4 teaspoons freshly ground pepper
1 bunch green onions, coarsely chopped, including half of greens
4 cups frozen white corn
5 cups chicken stock
11/2 cups heavy cream

Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.

Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Mash 1/3 of the potatoes and add remaining stock. Let simmer till it thichens.

Serve with crusty bread or crackers.

Oh it was SO yummy!

- Posted using BlogPress from my iPhone

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