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Thursday, September 29, 2011



Thursday, September 8, 2011

Monday, September 5, 2011

The Anticipation

I love finding a great recipes, reading through them, considering the possibilities, mmm…looks good. I examine the picture (if there is one) with great interest. I imagine myself and loved ones, sitting around, chatting eating the amazing creation.  What do I need? Can I make this? I relish in gathering the ingredients…oh the anticipation. For me it’s not just about preparing the recipe, it’s about creating something--something delicious. It’s about putting a bunch of separate little things together to end up with one big thing. I guess it’s about results and sharing. I like the process of chopping the veggies. I get everything ready first, measure things out because once  I get going things tend to happen really fast and who wants to  stop and chop while something is frying.
Food is such a delightful pleasure for me. I thank the Gods every day that I have access to such bounty especially at this time of the year when everything is as fresh as can be.  Recently, I made this chowder with someone I know that also enjoys cooking. It was  so much fun. Making the meal was just as much a part of the experience as eating it. Lots of “ooos” and “ahhhs” and “yums” when we finally sat and enjoyed it.  

BEST CORN CHOWDER I have ever tasted and easily adaptable to a vegetarian diet just by omitting the bacon and using veggie broth instead of chicken. Since I was making this recipe with non-vegetarian friends I decided still include the bacon for their taste buds but just didn’t garnish my own with it.

*6 strips of bacon (diced) smoked is great
*1 large yellow onion
*3 stalks of celery (De-stringed and diced)
*2 carrots (peeled and diced)
*3 cloves of garlic (minced)
*3 uncooked potatoes  (peeled and diced)
*1 med leek (I USED 2)
*3 ears of sweet corn (I USED 4)  removed from cob SAVE THE COBS  (I cooked them briefly before removing the corn, but you likely don’t have to)
*1 can of cream style corn ( for texture I think)
*2 cans of chicken OR veggie  stock. (or one tetra box, I used the box but perhaps if you are really serious you could make your own, aprox 900ml)
*1 500ml heavy cream.  (the first time I made this I used whipping cream…yum, is just as good with 18% which is what I used last time)
*½ cup of butter
*½ cup flour
*½ teaspoon salt
teaspoon garlic powder
*Freshly ground black pepper to taste
*Pinch of cayenne pepper
*2 tablespoons of FRESH thyme (this is key, fresh is better. I  use as much as I  feel like, but at least 2 TBS)
*Fresh Parsley finely chopped

SO…now that you have all these YUMMIE COLOURFUL ingredients…
1 .Remove the kernels from the cobs,  set corn aside. (you can cook before removing from cobs if you like, but don’t have to) Place kernelless cobs in pot with stock. Let simmer while you prepare other ingredients. This creates a very tasty corny stock.

2.Sauté bacon until crispy and remove from pan. Should smell really really  in your kitchen by now.

3.Saute diced onion, celery, carrot, garlic in bacon fat (or some butter if not using bacon) until onions are translucent.

4. create a roux with flour and butter for a few minutes before combining with  sautéed veggies.

5. Remove cooked cobs from the pot and discard.  (there will be little pieces of tasty corn bits in stock now) Add the corn that was set aside, the creamed corn, the potatoes, and sliced leek to the stock. Simmer about 15 mins or until potatoes tender.

6. Add the sautéed veggies and roux, cream, thyme, and seasonings to taste, Simmer for another 20 mins. Serve hot. (Garnish with chopped parsley, bacon, cheese or even sour cream if you like)


Should be enough for 6 generous servings.
I  am not sure who to  give credit to  for this recipe. I  got it online a couple of years back and have since added bits of my own as I  go along…so…thank you google I guess???