Tuesday, September 12, 2017

Yeah, delicious corn

I keep forgetting how to make corn chowder, so I've been referring to this corn chowder recipe that I've had sitting half-finished in my blog drafts for over 4 years now.  I keep having to guess at what the other half of the recipe is based on the ingredients list, so I figured that today might be a good day to sit down and finish it.

I had some text written about fresh corn and cooking with the seasons and blah blah blah San Francisco but I heard that people don't want stories on food blogs anymore, they just want recipes.  I guess I blame millenials for also killing writing.  And food--we just subsist on Instagram likes and self-doubt.  Guys, let's keep corn around for at least a generation or two more, because it's great.

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Corn chowder
Serves 4-5 with crusty bread

2 tbsp olive oil
2 tbsp butter
1 yellow onion, diced, about 1 cup
2 small hot peppers, seeded and sliced thin
3 tablespoons flour
about 2 cups waxy potatoes (about 4-5 yukon gold, or a bunch of fingerlings)
4 ears corn
1 quart milk
kosher salt

Add the olive oil and butter to a skillet and warm over medium-low heat until the butter is melted.  Add the diced onion, hot peppers and several large pinches of kosher salt.  Cook over medium-low heat, stirring frequently until the onion is soft, suffused with fat, and not at all astringent--about 10-15 minutes.  Add the flour and cook for another 2-3 minutes.

While the onion mixture is cooking, slice the kernels of corn off of the cobs and cut the potatoes into 1/2-inch pieces.  Add the corn and potatoes to the onion mixture and cook for another 1-2 minutes.  Add all the milk, stirring as you add it to make sure that all the flour mixture is incorporated and doesn't clump up.  Add a couple more big pinckes of salt, bring to a simmer, drop the heat to medium-low, and cook until the potatoes are tender, another 15-25 minutes depending on the kind of potato you used.  Serve with snipped chives and crusty bread.