With the weather being cold and damp in most parts of the country, I figured that it might be good to have a steaming bowl of chowder!
I started having corn chowder last year...and it has quickly become one of my favorites! I found this particular recipes in the Almanac, and since it's so easy and can be made with things you probably already have on hand it seemed to be just the thing.
Out of season, two cans (16 ounces each) of cream-style corn may be substituted for the fresh. Either way, you'll hear calls for seconds. "Common crackers" are the approximately two-inch grooved crackers so long served with chowder. After a period out of fashion, they are now being made again and are available at most "country" stores.
Yield: Makes 8 generous servings.
* 6 to 8 medium ears of fresh corn, shucked
* 5 to 6 medium potatoes, peeled and sliced
* 1 medium onion, sliced
* 4 tablespoons butter
* 5 cups milk, plus extra (approx. 1/2 cup) for soaking the crackers
* Salt and pepper to taste
* 8 to 10 common crackers, split
Cook corn in a covered kettle with a little water for about 12 minutes. Remove corn and add potatoes and onion to the corn water; cook slowly until just soft. Slice corn from cobs with a sharp knife and add to the kettle along with butter and 5 cups of the milk. Bring to a boil and simmer for 5 minutes. Salt and pepper to taste. Hold on a warm burner without further boiling for 30 to 60 minutes to gather flavor. About 25 minutes before serving, set the crackers to soak in the remaining milk (takes about 20 minutes). Then add them to the soup and serve.
Soup and chowder have always been one of those "comfort foods" that can make the most dreary day a lot more enjoyable, ya know? The fact that this one is so much easier to make than many others is a big plus!
If you make enough to share, I'll be more than happy to share a big ol' bowl with you! Heck, I'll even make a fresh batch of cornbread!
Coffee in the kitchen sound OK to you? Fresh biscuits on the stove there!