Well there isn’t exactly a Fall “nip” in the air around these parts just yet but the days are getting noticeably shorter which makes me turn to comforting foods.
I often feel that Fall and Winter are my preferred cooking seasons because I love hearty soups and stews and what I like to call “Slop on rice” type dishes. Then again when Spring comes round I’m happy to start cooking lightly but…….out of sight out of mind……so for now my thoughts turn to hearty!
Corn is abundant right now and there are so many things you can do with it but today I made a nice hearty potato corn chowder!
Get out your dutch oven and chop up the usual suspects:
- 1-2 peeled carrots diced
- 1-2 ribs of celery diced
- 1 medium onion diced
- 1 medium peeled regular potato diced
add a splash of olive oil to the hot pan and then add chopped vegetables and cook till they are a bit “sweaty” looking. Then add some flavouring such as:
- salt & pepper
- pinch of cumin
- pinch of ground turmeric
- pinch of smokie paprika
Or what ever other flavours you are inclined to use.
Cook all of that until it gets a bit of colour on it then add a few cups of stock of your choice or just plain water if you like.
If you have the time, let this stuff simmer until everything is nice and tender. The longer you leave it the move the flavour develops. This might not be true, but it adds to the romantic image of fall cooking.
When you getting pretty close to the eating part of the day we can do the next couple of steps.
In a separate pan add a little more olive oil and then add the kernels of a few ears of fresh corn ( you could use canned or frozen but seems silly in corn season!) and another peeled and diced potato. And keep tossing these around until they get a nice little brown on them. Make sure your potato dice is small enough so the potato will cook!
Then we will add the cream or if you prefer my vegan friends, you can use almond milk instead. ( actually that’s what I used cause I had lots) Then we will take the hand blender to it and puree until super smooth.
You could use a blender if you like, but I find that way too much trouble!
Then when it is nice and smooth turn the heat back on. I guess I forgot to tell you to turn the heat off! But if you turn off the heat and let it sit a little, it hurts WAY less if you get splashed!
So turn the heat back on and bring it up to a bubble, meanwhile your corn and potatoes are still getting their the “brown on” next door!
Then when everybody is warm and happy and you are ready to eat. Add the corn and potato to the creamy soup, stir a little and VOILA! Potato Corn Chowder!
Now if that all seems like too much bother and too many pans and you don’t have an afternoon to mess with this, it would be perfectly reasonable to just toss this all in the same pot, cook it up and then “half blend” it so there is still some lumpy goodness to it. It’s up to you.