A couple weeks ago I attended a dinner party at a friends house. The meal was made from meat, vegetables and fruit that the hosts had raised and grown right there on their own land. It was served family style around a huge table that comfortably fit the 15 who attended. The food was absolutely delicious.
Of all the tasty items that were prepared, one stood out – the sweet corn. The flavor was succulent and seemed to burst forth with each bite. I couldn’t control myself and ended up eating three huge servings.
After the dinner I complimented my friend on the great meal and excellent corn. His Dad had been growing that particular variety, Illini Xtra Sweet, since he was a kid. They usually stagger two or three plantings a couple weeks apart so they have corn to pick fresh for dinner for a long stretch during the summer. He gave me a few ears as a parting gift and I used it in this smoky corn chowder. It’s a tasty soup, but this variety of corn is off the hook all on its own.
BEHIND THIS BITE
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| Smoky Creamy Corn Chowder |
The entire meal at my friends house was a step back into the past. The last time I had eaten a family-style meal of made-from-scratch, farm-raised ingredients was at my great grand parents more than 30 years ago. My great grandmother was a home maker and great grandfather a farmer. They raised and grew all of their own food and were able to provide for seven healthy children. That sort of life-style seemed to have disappeared with the rise of Walmarts and superstores of the modern day.
It was refreshing to have dinner at my friends house with a large group of comrades in this old-fashion style. The hosts really appreciated the farmed-raised and fresh grown aspects of a good meal, it was evident by the preparation. There were no fancy spice rubs or compound butters, just fresh food prepared perfectly. A humble meal free from pretense and full of great flavor. This is how the Great Spirit intended for us to eat.
Eat well, cook often …
THE RECIPE
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| Smoky Creamy Corn Chowder |
Make 4 quarts; 45 minutes
8 strips Bacon diced
1/2 large Onion, diced
1 Red pepper, diced
3 cloves Garlic, minced
1/4 C Flour
6 C Chicken broth
3 C Potatoes, diced
1 Tbs Fresh thyme
3 C Corn, fresh cooked or canned
2 C Heavy cream
Render bacon
In a soup pot over medium heat sauté bacon until cooked through and crispy, 6 to 8 minutes. Remove bacon to a paper towel lined plate with a slotted spoon.
Sauté vegetables, add flour
Add onion and red pepper to pot and cook in bacon drippings until soft, 3 to 4 minutes. Add garlic and cook one minute more. Sift in flour and stir until mixed thoroughly. Allow mixture to cook for 2 minutes once combined.
Add broth, cook potatoes
Add chicken broth, potatoes and thyme. Return bacon to pot. Turn heat to high and bring to a boil. Boil hard for 8 to 10 minutes or until potatoes are cooked through.
Add corn, finish
Reduce heat and add corn and heavy cream, bring to a simmer and cook until corn is heated through, 6 to 8 minutes. Adjust seasoning if necessary. Spoon into a bowl and serve.
