Corn chowder is something that goes way back in my culinary repertoire. As soon as the weather turns cold and the mittens come out, I start scouring the cupboards for the creamed corn, and my thoughts turn to ice skating. When I was a kid I used to take skating lessons on Saturday mornings at Groton Academy. I learned the basics, and then at 16 started to teach introductory skating. I remember thinking that I was pretty special when I was asked to be a skating monitor on Sundays for the free skate. Oh the power of being able to determine when the skating direction should change.
That was about as far as I made it in my illustrious skating career. Monitor at the public skate on Sundays. I remember being told that I was too tall to really pursue skating in a serious fashion, and that the Ice Capades were all I could hope for…emphasis on HOPE. To be honest it was a relief to be told that my (rather modest) height was an issue, as I’d feared a life of training in what had to be the coldest rink on the East Coast. The temperature in the Groton Academy rink could have been rightly measured on the Kelvin scale – hovering a few degrees above absolute zero. Every week there were children crying, tucking their hands and feet into parent’s armpits. When not warming their children, parents would go outside to warm up, welcoming a blast from a Nor’ Easter in comparison to the frigid arena. It’s a wonder that the physics of skating even held up in there. As anyone from Fairbanks can tell you, there is a point where it is so cold that gliding ceases to exist.
I’d emerge from the rink with two frozen bricks for feet, hobbling to the car and dreaming of the hot chowder that was waiting for me at home. Having revived me from near hypothermic states, week after week, this simple recipe of pantry staples has always been one of my favorite comfort foods. Most people that know me well have had this recipe, and despite its humble ingredients list, it continues to be a hit for all who have tried it.
[recipe title=”Corn Chowder ” servings=” 6-8″ time=”30 min ” difficulty=”easy”]
2 onions, diced
5-6 medium potatoes, diced small
4 cups non dairy milk
2 tablespoons Chicken Seasoning
2 (15 ounce) cans creamed corn
salt and pepper to taste
Saute onions in medium sized soup pot over medium high heat, adding water as needed to prevent sticking. When onions are nicely softened and lightly caramelized, add non diary milk, potatoes and ‘chicken seasoning’. Bring to a simmer and then decrease heat to low, simmering until potatoes are soft and easily pierced with a fork, about 15 – 20 minutes. Stir in creamed corn. When corn is heated through, off heat, add salt and pepper to taste. Serve!
- I used So Delicious Coconut milk for the non dairy milk. It did separate at one point, but once the creamed corn was added all was well again.
Now for an update on my quest for a meatball / meatloaf replacement. I tried the meatball recipe from Market Street Vegan, and am pleased to say that not only were they good, but that their texture was perfect, just as advertised! I baked mine, per Amanda’s instructions rather than using the slow cooker method. After about 30 minutes they had a nice crust and were firm, not the soft and mushy consistency of my previous experiments. Thank you Amanda!