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Corn Chowder

July 8, 2013

It's raining and sticky outside, a dreary Monday following a fun, energizing weekend.

Mark and I took the plunge into authentic American domesticity and joined Costco yesterday. We spent most of the afternoon wandering around buying really important basics like a 50 lb bag of sguar, giant bags of shelled pistacios, enormous baskets of blueberries, and headlamps. Not everyone can be as exciting as we are, though, so if your weekend involved something less earth-shattering, don't fret. 

As Mark astutely observed, "We should have jumped on this train a long time ago."

Lazy rainy days that follow exciting weekends call for easy, cozy, yummy recipes. So try this chowder tonight with some soft French bread.

Photo-4

Corn Chowder

Frozen corn – 2 lbs.
Yukon Gold potatoes – 1 lb. 
Celery – 4 stalks
Spinach – 8 oz. frozen or 12 oz. fresh
Onion – 1
Butter – 6 tbls. 
Milk – 2 cups
Flour – 2 tbls
Chicken boullion cubes – 4
Water – 1 cup
White wine- 1 cup
Bacon bits – 1/2 cup
Thyme
Pepper
Garlic
Wash and quarter potatoes. Dissolve bouillion in 1 cups water by microwaving for about 4 minutes. Saute corn, bacon bits, celery, garlic, spinach and onion in 2 tbl butter until onion is transparent and spinach is wilted. Meanwhile, make a roux with 4 tbsl butter and 4 tbls flour (equal parts). Make the roux by melting the butter and flour together over very low heat and whisking until smooth. Add potatoes to sauteed veggies. Add roux. Add water/bouillion mixture. Add milk and wine. Generously mix in pepper and thyme.
Boil over medium heat for 20 minutes. Simmer for 2 hours or longer. Add additional milk and wine in 1/4 cup increments if the mixture gets too thick. Serve with diced green onions.

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