Sweet corn chowder
My friend dropped off a bunch of produce that wouldn’t get used due to travel. Getting random stuff is a welcome challenge in my kitchen. I love figuring out something tasty and nutritious to make with what I ‘got’ around.
I’m personally not a huge corn eater because it’s an over-cultivated crop in the US that isn’t particularly nutritious. By the way, that opinion came from a documentary movie about food. It was all about how certain crops are overproduced because they’re subsidized by the US government, so because it’s overproduced it’s super cheap and food manufacturers look for ways to use it. It ends up as low quality and unnatural feed for animals, in many processed foods, and in common foods like crackers and cereal. Regardless, here I was with several, beautiful, organic, bi-color ears of corn.
I researched a number of recipes and things like salsa, soup and fritters came back. It’s the beginning of fall season which is synonymous with soups!
I ended up using this recipe from Simply Recipes as a base which I otherwise customized to my quantities and tastes.
Ingredients I used:
- Carrots, celery and onion for mirepoix
- Red pepper
- Spicy fresh pepper
- Homemade chicken stock
- 2 bay leaves
- AP flour, butter, milk to make a roux
- 3 ears of corn, boiled, and shaved off the ear
Make a base using carrot, celery, onion, red pepper, some spicy fresh pepper, okra. I then added homemade chicken stock, 2 bay leaves. Season with salt and pepper along the way. Add the boiled corn and let it simmer for an hour. I made the roux separately and stirred it into the corn soup to thicken it up.
Unfortunately no picture with this one. It went too fast 😀.