Since I began the Perfect Scoop project I kinda, sorta ignored my other cookbooks. Not that the collection didn’t keep growing over the summer (au contraire!) but I just wasn’t cooking from them. I decided it was time to show them some much needed love.
Lately, I’ve been fondling my copy of Lynne Rossetto Kasper’s The Splendid Table's, How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show. I adore this book. It’s not just a collection of recipes, but there are tips, tricks and tidbits of kitchen wisdom.
There's a page on what to do with old bread, and one on how the egg works, there are also fabulous quotes such as: People have tried and they have tried but sex is not better than sweet corn-- Garrison Keillor.
With a quote like that, how could I not want to cook up some sweet corn?! Designated Eater Mimi is a chowder hound, any kind… she’ll eat it. So I decided on a chowder recipe on pg. 62. Here you’ll find a great Corn Chowder recipe that will most definitely be a staple in our house from now on.
Corn Chowder, adapted from How to Eat Supper.
4 slices bacon, sliced into 1/8 inch pieces
2 tbs extra-virgin olive oil
1 medium onion, diced
2 bay leaves
4-5 sprigs thyme
¼ tsp salt
1/8 tsp pepper
1 medium red potato diced
4 large garlic cloves, coarse chopped
28 oz chicken or veggie broth
3 ½ cups frozen corn or kernels from 8 ears of fresh
2 cups half and half
2 tbs minced flat-leaf parsley
Put the bacon, olive oil, onion and bay leaves, thyme, salt
& pepper into a 6 quart pot. Saute over medium-high heat, stirring occasionally, for 5
minutes. Stir in the potato, garlic and broth. Cover the pot and simmer the
soup over medium-low heat for 10 minutes.
Stir in the corn, half & half, and Tabasco. Remove from heat. Pull out thyme and bay. With a slotted spoon, transfer 1/3 of the solids to a blender. Blitz for few seconds to crush corn. Return mix to pot and stir in.
This really is a sweet, savory hearty soup. I think next time I will use ham instead of bacon. The bacon grease adds such great flavor to the soup but the bacon gets soggy in the mix. I didn’t have parsley so I used celery leaves and loved it. I also shaved a little Parmesan on the top and the extra saltiness added something really great.