OMGIS...and Corn Chowdah
OMGIS!
Okay, let me explain that.
My roommate from college, another Sarah, and I used to have a special language of our own. Abbreviations and inside jokes abounded! "Outsiders" would often listen with confused looks on their faces as we would start in on a rant that was gibberish to anyone but ourselves.
OMGIS is a phrase from those old university days. OH MY GOD I'M SWEATING!
It's freaking hot here people! I'm trying desperately to be productive, and I have not succeeded in finishing my party preparations, HMPF. I'm having a procrastination/blogging/sipping on Sea Dog Blueberry Ale (which I had to drive to no less than FIVE STORES to find)/cool down session.
So tomorrow I'm having my birthday partay - and this year's theme is a local food potluck. A celebration of all that is tasty in New Hampshire. For a main course I whipped up a batch of corn chowder. Corn is plentiful this time of year in New England, and I hybridized two recipes to make my own version of this classic "chowdah."
Sarah's Corn Chowdah aka Corn Chowdah Made With What Was In My Fridge:
You need:
Two strips of bacon
Two large onions
Four tablespoons of butter
Four sprigs of thyme
Six ears of corn
Three potatoes
Six cups of milk
A couple of cups of chicken stock (eyeball it, I think I add two or three)
Two tablespoons of corn starch mixed with two tablespoons of water
Take a big pot. Chop up the bacon and cook it over low heat until it's tasty lookin'.
Chop up onions. Cry. A lot. Pretend you're Tita crying over Pedro from Like Water for Chocolate. Wipe your eyes and move on.
Add onions and butter to the bacony goodness.
Go pick thyme from the porch. Swear a little when you can't break the sprigs with your fingers.
Shuck corn and cut all of it off of the cob. Try not to spray your laptop with corn juice like I did.
Chop potatoes. This is more fun if you sing the "Potato Song" .
Add the potatoes and the corn to the pot, raise heat to medium.
Add milk.
Realize that the only stock that you have is frozen in a tupperware. Try to defrost it.
3 min 45 sec...
Still frozen.
7 min 30 sec...
Still frickin' frozen!
Put frozen glop of stock into pot. Raise heat to high and mash at it with a wooden spoon until it breaks up and melts.
Bring chowdah to a boil.
Cover and simmer for ten minutes.
If you like, you can blend some of the solids in a blender to thicken up your chowdah at this time.
Stir in cornstarch mixture. Let sit for a bit.
Serve or refrigerate. If you're not eating it right away, reheat on the stove over low heat. Don't boil!
Enjoy!
Okay, let me explain that.
My roommate from college, another Sarah, and I used to have a special language of our own. Abbreviations and inside jokes abounded! "Outsiders" would often listen with confused looks on their faces as we would start in on a rant that was gibberish to anyone but ourselves.
OMGIS is a phrase from those old university days. OH MY GOD I'M SWEATING!
It's freaking hot here people! I'm trying desperately to be productive, and I have not succeeded in finishing my party preparations, HMPF. I'm having a procrastination/blogging/sipping on Sea Dog Blueberry Ale (which I had to drive to no less than FIVE STORES to find)/cool down session.
So tomorrow I'm having my birthday partay - and this year's theme is a local food potluck. A celebration of all that is tasty in New Hampshire. For a main course I whipped up a batch of corn chowder. Corn is plentiful this time of year in New England, and I hybridized two recipes to make my own version of this classic "chowdah."
Sarah's Corn Chowdah aka Corn Chowdah Made With What Was In My Fridge:
You need:
Two strips of bacon
Two large onions
Four tablespoons of butter
Four sprigs of thyme
Six ears of corn
Three potatoes
Six cups of milk
A couple of cups of chicken stock (eyeball it, I think I add two or three)
Two tablespoons of corn starch mixed with two tablespoons of water
Take a big pot. Chop up the bacon and cook it over low heat until it's tasty lookin'.
Chop up onions. Cry. A lot. Pretend you're Tita crying over Pedro from Like Water for Chocolate. Wipe your eyes and move on.
Add onions and butter to the bacony goodness.
Go pick thyme from the porch. Swear a little when you can't break the sprigs with your fingers.
Shuck corn and cut all of it off of the cob. Try not to spray your laptop with corn juice like I did.
Chop potatoes. This is more fun if you sing the "Potato Song" .
Add the potatoes and the corn to the pot, raise heat to medium.
Add milk.
Realize that the only stock that you have is frozen in a tupperware. Try to defrost it.
3 min 45 sec...
Still frozen.
7 min 30 sec...
Still frickin' frozen!
Put frozen glop of stock into pot. Raise heat to high and mash at it with a wooden spoon until it breaks up and melts.
Bring chowdah to a boil.
Cover and simmer for ten minutes.
If you like, you can blend some of the solids in a blender to thicken up your chowdah at this time.
Stir in cornstarch mixture. Let sit for a bit.
Serve or refrigerate. If you're not eating it right away, reheat on the stove over low heat. Don't boil!
Enjoy!
Labels: cooking
posted by Geek+Nerd at 8:58 PM
4 Comments:
This sounds really yummy! Esp with the addition of the fresh corn right off the cobb.
Lolly
P.S. I love your blog!
Thanks for the recipe!
Thanks for the yummy recipe!
Thanks for the yummy recipe!
Post a Comment
<< Home