What have you been up to in the kitchen?

Sunday, February 05, 2006

Evil Style Corn Chowder..

Chestcold, need comfort food, made up soup, turned out pretty damn good.

2 Cans Whole Kernal Corn (2 cups if you're using frozen corn)
1 large red bell pepper, cut, de-seeded and diced into small cubes
1 large can evaporated milk
3 tblspoons butter or margarine
2-3 medium sized potatos
Lots of fresh milk (just add till it gets as thin as you like your chowder)
Salt & Pepper to taste. If you have a spice rack a tiny bit of crushed oregeno seems to go well with it, but like always when using oregeno I think it only gives food something green sprinked in. :P

Serves ??? Who knows, it makes an easy 6 large bowls of chowder, should freeze well too. If you're serving more just add in an extra can of corn and another potato, tblspoon of butter, and more milk for every 3 people.

Now for the easy to make..
Take a large pot, fill 1/2 way with water set on stove and bring to boil. While the water is boiling, peel, wash and cut the potatos into small cubes, as well as the pepper. Add potato to boiling water and boil 15 minutes or so. Remove from heat, pour off most of the water slowly trying to save as much of the starchy water as possible. Return pot to stove, add corn (drain water from can 1st), diced pepper, evaporated milk and 2 cups of fresh milk and return the mixture to a slow simmering boil. Cook for 10-12 minutes adding more milk to thin to whatever consistancy you like (less milk = thicker chowder, more milk = thinner soup, as well as salt & pepper. I go easy on the salt and use enough black pepper to give it a somewhat hotter taste.

If you're living alone, or a couple.. you can scale this down using a 1/2 can of evaporated milk, 1 can or cup of corn, 1 large potato, about a 1/3 of a bell pepper diced, 1 tblspoon butter and start off with 1 can of fresh milk. Prepare as above. That should make 2-3 large bowls of soup.

Serve with a toasted sandwhich.

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