Calm Chowder
Mar. 24th, 2024 10:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Hearty Corn and Potato Soup.
"Creamy and comforting, with cubes of silky potato and bright kernels of corn throughout."
1/2 cup 1/2 and 1/2 (and 1/2)
3 Tbsp masa harina or 1 Tbsp cornstarch
1 Tbsp unsalted butter
2 stalks celery, diced
1 yellow onion, diced
no garlic (Ha! I used... more.)
salt to taste
3 cups veg broth (I used house-made chicken)
2 medium potatoes,peeled and diced
1 1-lb bag frozen corn, thawed
1 bay leaf
garnish: chives (I used green garlic) and pepper
Stir together the cream and masa in a wide-mouth 1-pint jar and set aside.
Melt the butter in the CultPot. Add the celery, onion, garlic, and 1/2-1 tsp salt. Sauté for 4 minutes. Stir in the veg broth, potatoes, corn, and bay leaf. Seal the CultPot and cook on low pressure for 5 minutes.
Let the pressure release naturally for 10 minutes, then vent any remaining steam. Discard the bay leaf. Ladle ~1/2 cup of the broth into the masa mixture and use an immersion blender to blend until smooth. Stir this back into the soup and sauté for 2 minutes, stirring occasionally, to thicken. Add salt to taste.
Ladle into bowls and garnish with chives and black pepper, and serve hot.
What worked: This was pretty good. It was really a corn chowder. It was improved by the garlic, green garlic topping, and some Aleppo pepper or hot sauce.
What didn't: It was fine. I don't usually bother peeling potatoes (and that was fine here too).
Will I make it again? Sure. It won't be a go-to but occasionally it'll be fine.
"Creamy and comforting, with cubes of silky potato and bright kernels of corn throughout."
1/2 cup 1/2 and 1/2 (and 1/2)
3 Tbsp masa harina or 1 Tbsp cornstarch
1 Tbsp unsalted butter
2 stalks celery, diced
1 yellow onion, diced
no garlic (Ha! I used... more.)
salt to taste
3 cups veg broth (I used house-made chicken)
2 medium potatoes,
1 1-lb bag frozen corn, thawed
1 bay leaf
garnish: chives (I used green garlic) and pepper
Stir together the cream and masa in a wide-mouth 1-pint jar and set aside.
Melt the butter in the CultPot. Add the celery, onion, garlic, and 1/2-1 tsp salt. Sauté for 4 minutes. Stir in the veg broth, potatoes, corn, and bay leaf. Seal the CultPot and cook on low pressure for 5 minutes.
Let the pressure release naturally for 10 minutes, then vent any remaining steam. Discard the bay leaf. Ladle ~1/2 cup of the broth into the masa mixture and use an immersion blender to blend until smooth. Stir this back into the soup and sauté for 2 minutes, stirring occasionally, to thicken. Add salt to taste.
Ladle into bowls and garnish with chives and black pepper, and serve hot.
What worked: This was pretty good. It was really a corn chowder. It was improved by the garlic, green garlic topping, and some Aleppo pepper or hot sauce.
What didn't: It was fine. I don't usually bother peeling potatoes (and that was fine here too).
Will I make it again? Sure. It won't be a go-to but occasionally it'll be fine.
