Monday, August 10, 2009
Classic Corn Chowder
Right around this time last year, I posted a corn and zucchini bisque recipe that's a tasty way to use up some of Mother Nature's overly generous August bounty. That said, both my partner and middle son have recently voiced their desire for a more traditional corn chowder, and now that corn season has finally, officially arrived here in central Massachusetts, I was happy to oblige. (Particularly since we had about 8 ears left over from a gluttonous Saturday night feast that also included vegan Glamorgan sausages, onion gravy, and a huge pan of baked mashed potatoes and greens: OOOF!)
Anyway, I used the recipe in the Fannie Farmer Cookbook as a general model, subbing coconut and soy milks for moo juice, and adding some herbs to an otherwise a pretty boring recipe; my mom always started any chowder with a few strips of bacon, so I used a bit of Liquid Smoke as well. The result was entirely satisfying, came together pretty quickly, and was remarkably filling without being heavy; a green salad and a hunk of bread is all you need for a perfect late-summer meal.
Classic Corn Chowder
~ 2 tbsp. olive oil
~ 2 cups yellow onion, chopped
~ 1 large stalk celery, diced
~ 4 mid-size potatoes, diced
~ 6 cups sweet corn, fresh or frozen
~ 1 tsp. each: Liquid Smoke, thyme, sage, marjoram, parsley
~ 1/2 tsp. each: salt, smoked paprika
~ ¼ tsp. cayenne (more or less to taste)
~ A few generous grinds of fresh black pepper
~ 4 cups "no chicken" broth
~ 2-3 cups plain, unsweetened soy milk, depending on how thick you like your chowder
~ Fresh parsley, for garnish
~ In a large, heavy pot, heat the oil over medium heat. Add the onion and celery; saute about 5 minutes.
~ Add the potatoes, corn, Liquid Smoke, and dried seasonings. Stir to combine and cook another 10 minutes, adding a splash of water if necessary to prevent sticking.
~ Add the broth to the pot, stir, and raise the heat to high. Bring briefly to a boil and then lower to simmer; cook, stirring occasionally, for 20-25 minutes.
~ Remove from heat, add the soy milk, and partially puree the soup with an immersion blender (you don't want it completely smooth like bisque, it should still have some texture).
~ Taste for seasoning, and heat through, then sprinkle with a little chopped parsley and serve.