I love chowder of any kind. What's not to like. It's a thick soup with potatoes and as I have said many time before, potatoes are right at the top of my list of favorites.
Some things to note:
This chowder is vegetarian and contains no flour, wheat products or cornstarch to thicken it.
Leek chives and garlic chives are available in most farmer's markets. If leek chives are not available, substitute with regular onion chives/new garlic/young leek combination.
Lovage in its dried form is redolent of celery and parsley. It is worth trying if you come across it in a spice store. It adds depth and an earthy aroma.
BT's Corn Chowder
Ingredients:
5 ears fresh corn
1 large bunch ramps (wild leeks)
2 stalks celery
2 tablespoons (30 ml) vegetable oil (ghee or coconut oil)
1/2 teaspoon (2.1 grams) harissa
1/8 teaspoon (.5 grams) lovage
1/4 teaspoon (1 gram) dried thyme
4 cloves garlic
3 large low starch potatoes
1 large bay leaf
1/4 teaspoon (1 gram) nutmeg
1/8 teaspoon (.5 grams) cloves
1 teaspoon (4.2 grams) salt
1 small bunch cilantro
1/2 cup (125 ml) heavy (15%) cream
1 small red pepper
8 cups (1.7 liters) filtered water
1 ounce Bourbon
1 teaspoon kosher salt
ground black pepper to taste
For garnish:
8 okra pods
4 cloves crushed garlic
1/2 teaspoon (2 grams) peperoncino
1 tablespoon (15 ml) fruity olive oil
Directions: (also see pictures below)
Wash leek chives and celery well
Dice into small bite size pieces
In a heavy gauge cocotte add oil and turn heat on to medium
Add harissa and cook for 30 seconds
Add ramps and celery and sauté for approximately 3 minutes or until the vegetables are translucent
Husk corn and remove all silk threads
Using a knife, remove kernels from the cob
Add corn kernels to the pot and stir continuously for 1 minute
Wash and devein red pepper. Dice into small pieces.
Add peppers to pot
Add lovage, dried thyme, nutmeg, cloves and salt
Cook 2 more minutes
Add Bourbon and cook 1 minute to burn off alcohol
Add water and bayleaf
Turn heat on to medium low, cover and let cook for 10 minutes
Reduce heat to low
Remove bay leaf
Remove 2 ladles of soup into separate bowl
Purée contents of small bowl and then add purée to soup (this acts as a thickner)
Peel potatoes and dice into small pieces and add to soup
Return soup to burner and turn flame up to medium
Cook soup for 10 minutes or until potatoes are tender
Remove soup from heat and let cool 10 minutes
Put cream to a small bowl and slowly add 2 ladles of soup broth, mixing constantly so that the cream does not curdle
When broth incorporated into cream add the mixture to the soup
Fine chop cilantro and add to soup
In a separate pan add olive oil, garlic and peperoncino. Remove stems from okra. Sauté okra for 2 minutes
Reheat soup and add sautéed okra as garnish.
Enjoy! !בתיאבון
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