That's a good question. Where have I been? I've been ignoring you, I know. I'm sorry. You see, a lot is going on with me these days. I'm moving to the Bay Area (yay!) while also launching my company, Cherryvale Farms (big yay!)...so I've been a bit preoccupied. And of course all of my kitchen is currently in boxes. And I'm sort of living out of my parents house. Oh, and I've been to three weddings in the past month, all of which were out of town. Did I mention Walnut also consumes a large portion of my day?
So, this is the first cooking endeavor I've done in recent days. It's a chowder. It's kind of Fall-y but I'm sticking by it. Because it tastes good. And it uses the best of summer corn. Oh, and it's pretty.
Plus I put some cinnamon in it and that tastes good. You should make some. Maybe grill the corn first. That would be fabulous. And you get to spend some time at the grill, which I know you'll be doing all weekend anyway.
I picture eating this chowder at the beach, out of a big pot simmering over a grill. Sea breeze in my hair. Sand, well, everywhere. Giant plastic spoon and a little tiny paper bowl. That's how I like it.
Corn Chowder with Butternut Squash and Red Bell Pepper
- 1 tablespoon olive oil
- 4 ears of yellow corn, kernels removed
- 1 red bell pepper
- 2 cups diced butternut squash
- 4 cloves garlic, crushed
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Begin by preparing your butternut squash. Remove skin and seeds and dice into about 1/4 inch cubes. Boil in a small pot of water 4 - 6 minutes, until fork tender. Strain and remove to a small bowl, set aside.
In a large pot, heat olive oil over medium heat. Add corn kernels and saute 5 - 8 minutes, until tender. Add garlic and diced bell peppers. Cook for 3 -4 more minutes until garlic is cooked.
Make a well in the middle of the pot and add butter. As butter melts, add flour and stir as it thickens. Quickly add milk and stir until roux thickens in liquid, it will become translucent and nicely milky.
Season with the spices and salt to taste, simmering for about 5 minutes. Serve with fresh cilantro, a little sour cream and some crusty bread. Or tortilla chips crushed over the top would be nice.
Go to the beach. Build a bonfire. Heat this up on the grill. Devour.