I've been remiss. There's been little time for Nigel and I to write here, given our varied adventures. My small travelling journal was not sufficient even to record the varied things we've seen or contraptions we speculate over.
However, I have a simple yet delicious recipe to share. Out of necessity comes some lovely things. This chowder was originally created in order to nourish us with items we could easily find at local farmer's market for a fairly low price. We shared our chowder with one of the families we were journeying with. It was such a success, I quickly made an additional pot, as the children wanted two more servings (as did the adults). Since then, Nigel requested me to make this soup several more times. Each time I make a few minor changes, each turning out well. Even Madame Landbouwer has started making it with some frequency for her companion and herself. I apologize for not having exact measurements below.
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| Original image was a Thanksgiving Greeting Card from 1910. Click here for the original version. |
Ingredients
3 to 4 full ears of corn, steamed
1 onion, diced
3 cloves garlic, minced
1 celery stalk, diced
2 medium (russet) potatoes, cut into cubes
olive oil
water
whole milk
salt and ground pepper
Cut kernels from the corn cobs and run the backside of the knife (or a spoon) down the cob's sides to get the remaining kernel "meat". Set aside.
Heat olive oil in a pot over medium heat. Add onions, garlic, and celery. Cook until onions begin to soften and turn somewhat translucent. Add potatoes and corn. Sprinkle in some salt. Add enough water to just cover the vegetables. Stir. Allow to cook until potatoes begin to soften, approx 10 minutes. (Add more water if necessary.) Lower heat to medium-low. Add approximately 1 to 2 cups of milk, and allow to simmer for 10 minutes.
Put 3/4 of the soup into a blender and blend until just smooth. You may add more milk (or water) if the soup is too thick (I didn't need to). Return to soup pot and stir. Season to taste with salt and pepper.
3 to 4 full ears of corn, steamed
1 onion, diced
3 cloves garlic, minced
1 celery stalk, diced
2 medium (russet) potatoes, cut into cubes
olive oil
water
whole milk
salt and ground pepper
Cut kernels from the corn cobs and run the backside of the knife (or a spoon) down the cob's sides to get the remaining kernel "meat". Set aside.
Heat olive oil in a pot over medium heat. Add onions, garlic, and celery. Cook until onions begin to soften and turn somewhat translucent. Add potatoes and corn. Sprinkle in some salt. Add enough water to just cover the vegetables. Stir. Allow to cook until potatoes begin to soften, approx 10 minutes. (Add more water if necessary.) Lower heat to medium-low. Add approximately 1 to 2 cups of milk, and allow to simmer for 10 minutes.
Put 3/4 of the soup into a blender and blend until just smooth. You may add more milk (or water) if the soup is too thick (I didn't need to). Return to soup pot and stir. Season to taste with salt and pepper.
