Something Andrew Smith left out of his brilliant online writer's conference: If you want to be a writer, then you better know about soup. Don't get me wrong. Andrew's conference is worth all the money you pay for it and all the chocolate you toss into the chocolate hole.
But he left out soup.
So I'm here to pick up the slack.
Today's soup: Corn Chowder.
|Groovy dinner for a snowy night.|
- A 16 oz. package of frozen corn. (If you want to go fresh, and you know I'm a corn freak so you know I must do that, then you want about 6-8 ears of fresh. Only cook about 5 minutes--blanch it, pretty much. And remove it from the cobs, of course. Don't be silly. But of course it's mid-winter and I don't waste my frozen real corn on soup. So I used bagged frozen for this batch.)
- 1&1/2 cup peeled, cubed potato (Small-ish cubes, guys. You want soup sometime soon, right?)
- 1/2 cup finely chopped onion
- 1/2 cup of water
- 2 teaspoons of instant chicken bullion granules (I only use Knorr cubes, so I chop up 1 of them. They expand more than you think.)
- 1/4 tsp pepper
- 1&3/4 cups of milk
- 1 Tblspn butter
- 2 Tblspn flour
Easiest ingredient list ever.
|That's simmering. Make sure you |
keep it covered.
Here's where I interrupt myself to say: As I write this, I am listening to Cuban radio on Pandora and Ibrahim Ferrer's "Ay, Candela" has come on and it's fantastic.
All soup tastes better if you make it to Cuban music. (You get that advice for free.)
|Added the milk.|
Cook and stir until it's thick. It should get pretty darn thick.
My favorite garnish is fresh parsley. Some people put crumbled crispy bacon on it, but those people are crazy.
I also serve with saltines and butter or fresh bread.
This should make enough for a family of four hungry people who skipped lunch.
Best bet: make double so you don't have to actually put on pants tomorrow and dinner is already made.
Until next time, write well.