Thursday, March 8, 2007
Corn Chowder in New England with a -20 Wind Chill
Swing dance practice was fun tonight. Each time we go, different people come and join us. It's wonderful to see folks try out the basic step and feel so good when they "get it" quickly.
Everyone who comes is wonderful about sharing what they know. We all helped Jonathan and Ashley with their aerial for the DownEast Country Dance Festival/ Mainaic Swing Dance Performance. They both looked so sore by the end of the evening. Serafina and Darin had some wonderful suggestions. They both look so fantastic when they dance. I LOVE to dance but I think watching is a great way to learn little techniques that can help with my own dancing. Yes, my face hurt a little when we finished from smiling so much.
It was absolutely frigid tonight. The wind chill must have made it feel like minus 20. It remined me of being a little kid and playing outside. You know that feeling when you're bundled up so warm that your arms stick out from your sides, the only part of your body that is exposed is your face but you don't want to smile because the wind freezes your teeth and when you breathe through your nose you immediately feel the nostril hairs form into little icicles. BRRRRR!! That's how cold it was tonight. On evenings like this, my Mom was famous for making a big pot of soup. I truly enjoy corn chowder. This recipe is great multiplied or made to these specs. It's easy to adjust to your taste. Add a little cayenne if you want it to have a kick. The creamed corn gives it a velvety consistency. It's great with biscuits to dunk. Mmm.
New England Corn Chowder
This recipe is non-traditional but quick and yummy. This Chowder tastes wonderful reheated. The recipe is easily doubled for a crowd.
1” thick by 1” wide by 3” long piece of salt pork or 4 slices bacon (if you don't want to use pork bacon you can use turkey bacon, turkey kielbasa or leave out all the meat and add an extra Tablespoon or two of vegetable bouillon to your liking)
1 cup chopped onion
1 cup chicken or vegetable stock.
4 cups diced potatoes
2 cups light cream
2 cups or 2 cans evaporated milk
2 cups frozen or 1 can sweet corn
2 cans creamed corn
1/2 teaspoon salt
fresh ground black pepper to taste
Slice the salt pork (or bacon) into thin strips and finely dice. Sauté in a medium saucepan until brown and crispy. Remove with a slotted spoon and drain on a paper towel lined plate. Add onions to bacon fat and cook until translucent. Add the stock and potatoes. Simmer 20 minutes or until potatoes are fork tender. Add the cream, evaporated milk, sweet corn, creamed corn, salt and pepper. Heat until just simmering. Do Not Boil. Serve with crunchy salt pork or bacon bits and oyster crackers or biscuits. Store in the refrigerator up to four days.