Summer Veg Corn Chowder

Chunky. Unusual. Creamy. Moreish.

***

Food painting artwork

30 x 30cm oil on linen. The idea of using corn cobs as stamps, similar to how I'd used apples as stamps in Apple and Barley Soup, did not go according to plan as the corn stamps were so indistinct. No matter, this didn't stop me creating the bright, bold and dreamy ode to corn in a once-was-seafood dish, that I'd had in mind.

 



Original paintings for you.

Like the artwork? Tell a friend! And if you already have, THANK YOU.

Original artwork can be purchased in the Official Art Store. This particular piece is currently drying and will be available shortly for $AU150. To find out exactly when that is, get on the mailing list, yellow box top left, or email me (fi at wherefishsing dot com) to express your interest.

***

The meatless meals recipe

Chowder is a very American dish (from the New England area), surprisingly uncommon here in Australia. Luckily, there is was a terrific cafe not far from me, run by an American chef, called the Chowder House. Guess what they serve? So it was there that I was introduced to this versatile and satisfying meal in a bowl. After being so impressed with chowder, I voraciously read up on ingredients and variations and methods and got all experimental in the kitchen. Most chowders are seafood based, even the corn ones. Not this one, the synthesis of all that cerebral and experimental research. 

2 tablespoons butter
1/2 large onion, chopped
2 tablespoons flour
2 3/4 cups HOT stock
kernals from 2 corn cobs (200-240g corn kernals)
around 120g sweet potato or pumpkin cut into bite size chunks
2 small capsicums, in small pieces or chunks
1/2 large carrot, in small pieces or chunks
around 300g potato, cut into bite size chunks
3/4 teaspoon dried thyme
2 pinches turmeric
3 pinches white pepper
1 cup milk
1 1/2 teaspoons fresh finely chopped dill
chilli, to taste

Melt butter in a big pot.
Cook the onion on low heat in the butter until softened and clear.
Add flour and cook until the flour is brown, stirring frequently. This takes about 10 minutes.
Gradually add the HOT stock, stirring to prevent lumps (using hot stock makes it MUCH easier to avoid lumps than using cold).
Add in everything else except chilli.
Put the lid on the pot to keep the liquid from evaporating. Cook at a simmer for at least 30 minutes until the potato is done. If this boils it will boil over - lid or no lid. Be careful.
Add the chilli, take the lid off and cook for another 5 minutes.

Makes a meal for 2.

+++

More vegetarian cookbook goodies

Need help with cooking conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Where are the rest of the vegetarian dinner recipes? They're all in the Table of Contents.

+++