Sunday, November 04, 2007

In need of some comfort food

I spent the better part of this past week at a conference, which is always hectic and fun and exhausting. Eating out for several days wears on me, even when the food is really good. Add to that the perfect weather we are having (blue skies, all the leaves are changing, temps around 70 degrees, and one exhausted girl, well, I want some comfort food.

Since the food is still cooking, I realize I run the risk of posting a recipe that might turn out icky, but it is either blog or mow the yard.....well, you can see which one I picked!

First up is a lovely golden corn and potato chowder that I modified from Corn and Sweet-Potato Chowder by Didi Emmons (Vegetarian Planet). Not a sweet potato or cup of milk in the house, so a little improvisation is turning into Golden C & P Chowder (and it is lactose-intolerant friendly).

Golden P & C Chowder

1-2 Tbsp. butter (you can omit this and use all olive oil)
1-2 Tbsp olive oil (Next time I will cut the fat/oils down to 2 Tbsp. TOTAL)
2 cups chopped vidalia onion
3 minced garlic cloves
1 tsp. ground cumin
1 tsp. paprika
2 1/2 Tbsp. flour (I used unbleached AP)
2 cups water
4 cups vegetable stock/broth
3 corn tortillas, cut into small pieces
2 1/2 cups frozen corn kernels
2 medium Yukon Gold potatoes, diced (size is a matter of personal preference)
1 jalapeno or other hot pepper.
S & P to taste

Heat the oil and butter in a chili pot, and when hot, add the onions. Saute for 5 mins. until tender, then add the garlic, cumin, and paprika. Cook an additional 3-5 mins.

Add the flour, but keep stirring (this is akin to making gravy), so the flour starts to brown, but doesn't get all lumpy. Add the water while stirring. Stir to all is combined. Add the broth/stock, stirring constantly. Once all of the liquid is combined with the flour/onion mixture, add the tortilla pieces, corn, and potatoes -- stir to combine.

Add the hot pepper -- I pierced it with a knife so it would sink a little (and not bob around on the surface). Simmer for 30 mins. or until potatoes are tender. Discard hot pepper. If the broth is too thin, puree one cup of the soup (with corn and potato bits), and add back to soup. The tortillas melt away and act as a thickener. Add S & P to taste.

I will be serving this with a Potato and Squash Pot Pie and Cornmeal Scones.

No comments: