Lemon Curry Corn Chowder: The Actual Recipe

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.

 

 

Lemon Curry Corn Chowder @ The Perfect Sunny Day – Bellingham

I am in the process of making what I am calling Lemon Curry Corn Chowder on one million percent the most gorgeous August day your heart can imagine. It’s about 68 degrees, perfectly sunny, and all doors open with birdsong a-go.

We have people in and out of our front yard picking up Facebook finds and Craigslist ads… it’s sad to see the kayak go, the house up here empty, etc but it’s exciting to see our petty cash bucket fill up and think about the things that we need slash want for our Webster house to take root.

Primarily a dishwasher, but – specifically a tv for David’s Saturday morning soccer – I mean football games, the lumber for our Urban Chestnut brewery inspired dining hall and two new black ceiling fans for me.

I am excited to get all the kids under one roof and be responsible for feeding them and telling them, lovingly and with big wide space for self-exploration, what to do.

I am eager to get school schedules and such together and start figuring out what that is going to look like. I am already planning a family friendly Avenger character development learning series and am thinking that I’ll do silent reading time where the readers get waited on hand and foot that flip flops with kitchen time where the young women in the making get taught basic cooking functions, how to be a generous spirit to others and how to – in general – not burn the house down. (Primarily taught by my own sharing how I leave the burner on and it drives David mad.)

The chowder is exploratory and the house smells delicious. I went to the co-op downtown Bellingham (which is in the top 5 of “Things I Will Miss”, without a doubt) and picked up $90 worth of local, organic cheese, fruits, veggies, bread and pork to make up a couple days worth of brioche french toast, chowder and oven friend pork chops.

<total side note – somebody just showed up for a deep freezer David listed for free on the internet and I should be helping but my moral compass won’t allow it – I wouldn’t have given that to Thanos. Gosh, with the Avenger lines. I can’t stop.>

Okay – so this is for sure part one of the chowder series.

Oh, the person was for the kayak. WOW. David’s fishing kayak is gone.

Chowder recipe so far:

Diced up 2 cloves of garlic, half a red pepper, 1/4 of a red onion, 1/4 yellow onion, 2 carrots and put on super low with some butter and olive oil.

Let that go while I cut up a small sweet potato. Added that in with a tablespoon of chardonnay and what looked like 2 teaspoons of yellow curry.

Stirred it up for a minute just to mix it well.

Let that go while I shaved 6 ears of corn on the cob. Mixed the shaved corn in a bowl with celery salt and a pad of room temperature butter and a tablespoon or so of seriously minced almost gone yellow onion.

that’s going now… official recipe will have to read “mix the corn in and let that simmer with a cup of water and juiced half lemon for the amount of time it takes to write a blog post and cut up the rest of the potatoes…”

More in a bit…