Wednesday, October 28, 2009

Late evening in Shoreline...

So after arriving home after dark...didn't I leave the house before daybreak as well?

Sitting down to a fine meal after a day of it and knowing we'll be out late tomorrow for the MLS semifinal playoff game. Sitting in front of the tube, a recorded PBS Levon Helm concert and thinking about doing some work stuff to try and catch up...

Anyway, home about 6:30 after a long day and an errand on the way home and again...what to eat? After last night it was gonna be pretty basic and not involving a lot of work nor anything too rich so how about some home cookin'... quick, hearty (it was after all only 49F today at it's warmest) and made from the stuff I had so roasted corn chowder it is!

Weeknight Roasted Corn Chowder

1/2 Yellow onion diced
1 Garlic clove, large fresh minced
1Tbl Butter
1Tbl Olive oil
1 Carrot, small dice
1 Celery rib, small dice
1 Yukon Gold potatoes, 1/2" dice
1Cup Roasted corn, frozen Trader Joe's
3Cups Chicken stock
3Dashes Tabasco sauce
1tsp Old Bay seasoning
1/2Cup Heavy cream
Salt & pepper to taste

Sweat the garlic and onions in the butter and olive oil
Add the carrot & celery cooking for about 3 or 4 minutes
Add the potatoes, roasted corn and stock & bring to a boil over high heat
Lower the heat to a slow boil until potatoes ate just starting to fall apart and run a masher through the pot to smash up some of the spuds
Add the Old Bay and cream and simmer for about 20 minutes or until thickened nicely
Adjust the salt & pepper to taste and serve piping hot with some crusty bread

All in all about 40 minutes including cook time. Hits the spot on a chilly Fall evening with an icy cold IPA - Broken Halo from Widmer for contrast all with some classic Americana music on the tube. Life doesn't suck...


1 comment:

  1. We love Corn Chowder.. and I can't wait to try your recipe! Glad to see you're posting again Jim!