Base:
Melt 2 Tablespoons of butter, 3 – 4 drops of liquid smoke and a couple lugs of olive oil on super low while you cut up the beginning of your base.
Mince two gloves of garlic and half of a jalapeno. Dice 1/4 red onion and 1/4 yellow onion, half a red pepper and two small carrots. Add that to the butter and oil, keep on super low so you don’t feel rushed. Stir around super good. Add a little bit of thyme so it starts to smell like you know what you’re doing.
While the base is starting up, cut up half a sweet potato and start to husk your corn.
When the corn is husked, go and add about a tablespoon of yellow curry and the sweet potato into your base and let it mix well. Let that warm all together. It should taste really good and be encouraging. Add a little white wine if it looks at all dry. Or broth or water.
Shave the corn off the husk with a sharp knife and put it in a big bowl. Put a splash of chardonnay and a pad of butter and 2 tsp of celery salt in with the corn and mix. I was wanting the butter to coat the corn and have it somewhat evenly coated.
From there, put the corn in with the base and add a cup of water. Keep on low and preheat the oven to 400 degrees. Put a cast iron skillet with some olive oil in while it preheats.
Potatoes:
With the oven preheating, cut up 2 yukon gold potatoes and 3 – 5 smaller red potatoes. I just kept cutting till they were bite sized. I’m sure professionals have a word for this. Toss those with 2 – 4 tsp thyme, 1 tsp of cinnamon and a little liquid smoke, a splash of wine or oil, some lemon juice, and coat them.
Once the oven is preheated, your base is still on low, put the potatoes in the skillet. Roast them until they are some what cooked and some are brown. The salt in your chowder will come from the potatoes so salt generously to aide in their roasting and flavor the chowder.
I was tempted to go longer and fully roast, but wasn’t sure about that in the chowder. Looking back, it probably would have been even more delicious to do so. Feel free to try that and let me know how it goes.
Once the potatoes are cooked up, add 3 cups of broth (veg or chicken) and 1 cup of white wine to the base, add the potatoes to the base, squeeze a half of lemon into the base and bring to a bowl. Lid it and let it simmer for 10 – 20.
Do a couple of taste tests by dipping some favorite bread in the chowder. Season more or less to taste.. curry, cinnamon, salt, thyme, whatever you want more of… Let it simmer for 10 once you have the blend you want.
When you’re ready to serve it, take half and half (or cream cheese would work) and stir it in until it is as creamy as you’d like. I could have gone creamier, but wanted it to be a little on the lighter side. We garnished with some sliced jalapenos.
Just thought it would be so cool if my daughters made this someday :) who knows.
Frozen Spaghetti 