Chowdah

Wednesday, November 14, 2007

This corn chowder, made by M, is yet another good recipe from Vegan With A Vengeance by Isa Chandra Moskowitz.  It’s intended, I think, to use corn at its summer best, but by November, we’re on to the 14 quarts tucked in our freezer.  Frozen corn in soup always tastes the same to me as fresh (which statement is probably culinary sacrilege).  Thanks to my mother-in-law C for slicing and packing some portion of the corn while I was in the clink (the hospital) this summer. 

I’ve noted when an ingredient was local, and what form we preserved it in (everything is from pick-your-owns, our neighborhood Amish farmstand, or friends).  As usual, the olive oil and spices are not local, and neither is the lime juice.  Sometimes M and I make our own soy milk, but this one was store-bought.  In the photo, the apple juice is from a local farm, and the bread is from Baker Street in Chestnut Hill.

Corn Chowder

1 TB olive oil
1 medium-size onion, cut into ¼ inch pieces (local, frozen)
1 large red bell pepper, finely chopped (about 1 1/2 cups) (local, frozen)
1 cup carrots, peeled and cut into half-inch pieces (local, fresh)
2 jalapeno peppers, seeded and thinly sliced (just one if you like less heat) (local, frozen)
1 teaspoon dried rosemary (local, dried)
1 teaspoon dried thyme (local, dried)
a few dashes of fresh black pepper
1 teaspoon salt
3 cups broth or water (base was pureed local celeriac I made & froze into ice cube trays)
3 cups fresh corn kernels (from about five ears of corn) (local, frozen)
2 medium sized russet potatoes, peeled and sliced in two half-inch chunks (local, fresh)
1 bay leaf
Pinch cayenne
juice of one lime
¼ cup plain soy milk
1 tablespoon maple syrup (local)

In stockpot sauté the onions, bell peppers, carrots, and jalapenos in the olive oil over medium heat until the onions are translucent, about 7 minutes.  Add rosemary, thyme, black pepper, and salt; sauté 1 minute more.  Add the broth, corn, potatoes, bay leaf, and cayenne.  Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender.  Uncover and simmer 10 minutes more or to let the liquid reduce a bit.

Remove the bay leaf and purée half the chowder either using a hand-held blender or by transferring half the chowder to a blender (or food processor), puréeing until smooth, and adding back to soup.  Add the lime juice to taste, and the soymilk and maple syrup, and simmer 5 more minutes.  Let sit for at least 10 minutes and serve.  Tastes even better the next day.