Chowder comes from the Latin word calderia, which meant ‘cooking pot.’ or ‘cauldron.’ Vegetables or fish stewed in a cauldron became known as chowder.
2 tablespoon extra-virgin olive oil
1 medium onion, chopped
½ red bell pepper, finely diced
Fresh kernels from 3 – 4 ears of corn
1 tsp. sweet paprika
2 – 3 cups diced potatoes
4 cups chicken broth
¼ cup finely chopped parsley
1 ½ cups whole milk
Salt and black pepper
Chopped scallions, for garnish (optional)
Heat the olive oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook until its soft, then add the red bell pepper and cook for another five minutes.
Remove the kernels from the corn and add to the pot. Add the paprika and diced potatoes and blend. Cook for five minutes. Then add the chicken broth and parsley.Bring to a boil, cover, and simmer until the potatoes are tender, about 15 – 20 minutes. Put one cup of the soup into a blender and blend until creamy then return it to the pot and stir. Pour in the milk and simmer for five minutes.
Taste and adjust seasonings. Serve with a sprinkling of chopped scallions.
Two variations –
Replace the chicken broth with vegetable broth for a vegetarian dish.
Replace two cups of the chicken broth with clam broth and add canned or fresh clams for corn clam chowder. Also add a tablespoon of Worcestershire sauce and a teaspoon of Tobassco.
I adapted this recipe from one in Bon Appetite. Corn my seem like an odd ingredient in an Asian stir-fry, but it really works well in this one. Different people have different methods and devices for removing the kernels from the cob. I just use a sharp knife and slice them off. That works for me. If you can’t get fresh corn on the cob, try using different vegetables like peas, peppers, or mushrooms. Unless you have a large enough pan or wok, cut this recipe in half.
3 tbsp. oyster sauce
1 tbsp. white vinegar
1 tbsp. toasted sesame oil
1 lb. boneless, skinless chicken thighs (3 or 4 thighs) cut into 1 in. pieces
1 tbsp. cornstarch
6 tbsp. vegetable oil divided
½ small red onion, sliced
3 garlic cloves, sliced
2 1inch piece of peeled ginger, finely chopped
½ tsp. red pepper flakes (or to taste)
3 ears of corn
½ cup chopped scallions
Combine the oyster sauce, vinegar, sesame oil and 2 tablespoons of water together in a small bowl and set aside.
Stir-frys go quickly. Have all ingredients mixed, chopped, prepared, and ready to go.
Season the chicken with salt and sprinkle with the corn starch and toss. Heat half of the vegetable oil in a large pan or wok on medium heat and cook the chicken until it begins to color. Add the onion, garlic, ginger, red pepper and the remaining 3 tablespoons of oil. Cook until the onions are soft. Add the corn and stir and toss for about 3 minutes.Stir in the oyster sauce mixture and toss for about 3 minutes. Add in the scallions toss and serve with white rice.
Navajo Corn Soup (with a twist) This recipe calls for salt pork. I replaced it with pancetta.
Cut the pork into bite sized pieces, season and brown it with the pancetta. Do this in batches so the meat browns and doesn’t steam. If there are any bones, brown then too. When done, remove the meat and sauté the onion, add peppers, garlic & oregano and cook until softened.
Return meat to pot. Add stock and simmer covered for 1 hour. Remove any bones, taste and adjust seasoning. Stir in corn a few minutes before serving.
If you’re using dried whole corn start with 1 and 1/2 cups. Wash it thoroughly, soak overnight, drain when ready to use. Boil dried corn until tender – about 3 and 1/2 hours in 6 cups water.
I was in the South often enough to develop an appreciation for corn bread but when I buy it here in New York, it’s usually too crumbly and sweet. Not really bread at all but more like a corn muffin. Ok for breakfast but it doesn’t stand up beside real food. I tried a few recipes but couldn’t quite get what I wanted until I asked my friend Lindsey Prokscha, baker extraordinaire, for some help. She made a few tweaks and this is the result.
Start by preheating your oven to 450 degrees.
Mix the corn meal, flour, baking powder & soda, salt and sugar. In a separate bowl the whisk egg and buttermilk then mix it with the dry ingredients. Heat the bacon drippings in a 10 inch cast iron skillet until it sizzles, coat skillet, then pour what remains of the bacon fat into the batter and stir it in,
Pour the batter into the hot cast iron skillet and bake in the oven for 20 minutes.
It should be firm and golden brown on top and pulling away from the sides of the skillet when it’s done.