Perhaps some comfort food will help me get through this. As my faithful readers know, I froze a lot of corn last fall...a LOT. Some of the corn I purchased from friends at the Farmers' market at the very end of the season last year, so it was a tad on the overripe side and I was not thrilled with the texture once it was frozen. Being the frugal (cheap) person that I am, I had to find some kind of use for it. Ah ha! Corn chowder. So I mixed up a big batch of it today, while it is still chilly outside...what can I say, I am a comfort food kinda gal.
Of course, if you make chowder, you have to make some kind of bread to go along with it! I am a carboholic. If it is starchy, I gotta eat it, so I made some Italian bread to round out my carbo overloaded soup.
Here is the chowder recipe ( or chowda as my parents would say in their New England accents). Warning: this recipe is not for sissies. I suppose, if you feel you must, you could substitute margarine for the butter and maybe use milk instead of cream, and perhaps not add the Parmesan....just don't tell me about it.
INGREDIENTS
2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
INGREDIENTS
2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 cup cream
3 cups corn (I threw a whole quart of frozen, thawed corn and it came out fine)
1 1/2 cups shredded Parmesan cheese
DIRECTIONS
In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.
3 cups corn (I threw a whole quart of frozen, thawed corn and it came out fine)
1 1/2 cups shredded Parmesan cheese
DIRECTIONS
In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.
BTW, my husband is still a little puzzled by the fact that I photograph our food.....you'd think that he would know better than to question things by now.
4 comments:
Mmm that sounds (and looks) yummy. I wish you all the best with your chores. My sheep are getting sheared tomorrow and I find that a white board in the barn is a good place to write down possible lamb names during winter. My problem is that this year girls' have to start with - which isn't so bad - but boys' names are X.
How funny! That's basically what I made for supper last night, although I used a little cheddar and no parmesan, and fat-free half-n-half instead of milk or cream. Great minds think alike!
You could also use low fat evaporated milk. Sounds really yummy!
my stomach is growling now. thanks. ; )
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