29 September 2011

new england. corn chowder. {gluten-free & vegetarian}


Corn chowder is one of those really comforting foods for me. I remember my mum making it in during the Fall and serving it with some bread from the bakery. It was always even better the next day too. Here is my version of what New England corn chowder is really all about.

It is a great time of year in New England to make this soup because the corn is harvested, potatoes & onions are kick'n around the farmer's markets. This is also a fun autumn get together meal, with some bread & maybe an apple crisp for dessert...now I am hungry...

New England Corn Chowder.
serves 4

a knob of butter
a glug of olive oil
1 TBL rosemary leaves
2 sprigs of thyme
1 bay leaf
  1. Add ingredients in a stock pot over medium heat.

1 onion, diced
2 sticks celery, diced (leaves included)
4-5 red potatoes, diced in 1/2" cubes
sea salt & cracked pepper, season to taste
  1. Add to the pot when the butter is melted. Cook covered for about 5-8 minutes.

2 ears of corn, shucked-cobs reserved
4 cups organic chicken or vegetable stock
  1. Add the corn, the ears & stock to pot. Bring to a boil, then lower the heat & simmer for 30 minutes.

2 scallions, chopped
1 cup organic milk, at room temperature
  1. Remove cobs & discard.
  2. Carefully add milk to pot & season again.
  3. Ladle about 2 cups in a food processor & return to pot. Add scallions.
happy eatings & cheers!
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