Corn Chowder… Minus the Chowder

by Rebekah โ€” cooked up on August 10, 2011

This was a delicious and fresh meal we made for dinner on our very first wedding anniversary ever. Ergo, we have a little bubbly with dinner. ๐Ÿ™‚

It could not have been a more perfect day: It was a Sunday morning. We had brunch with friends (souffle!), we worked in the garden, we relaxed in our beautiful home. I don’t think I am thankful enough for it sometimes, but this particular day, all I could think about was how lucky I am.

The recipe is one we found in the July issue of Food and Wine (this is a thought for another day, but oh, how I miss Ruth Reichl and Gourmet. I like Food and Wine, too, it’s just hard to think of a food magazine without thinking of Ruth. Speaking of, she doesn’t update too often, but her blog is awesome, and her Twitter is too. Ruth is the queen of prose.) BUT I DIGRESS.

The magazine called it a Warm Corn Chowder Salad. It’s originally supposed to have a red wine vinegar dressing, but we decided to go with a mayo-based one.

  • 2-3 slices of bacon
  • 1 poundย  (ish) seasonal potatoes on a small dice
  • A red bell pepper
  • 2-3 ears of cooked corn
  • 1 medium red onion, thinly sliced
  • 1/4 cup mayonnaise
  • 1/4 teaspoon crushed red pepper
  • a teensy bit of lemon juice
  • Tons of fresh parsley
  • Salt

The prep here is pretty simple –

Start with the bacon, and cook it by itself. Then remove it from the pan and cook the veggies in the bacon grease. Start with the potatoes and onions, and work your way to the stuff that takes less time to cook.
Mmm… yummy. We took a few liberties with the recipe, adding a few things we had in the fridge like the cherry tomatoes.
In the meantime, we poured a little some of this…
And we made a dressing – mayo thinned a little bit with milk and including a little bit of lemon juice – and I mean a very little bit! Maybe 1/4 teaspoon of lemon juice to a heaping tablespoon of mayo and milk to thin it to your preference.
When you plate it, add the dressing and stir to give everything a nice coating – we didn’t here so we could take the photo ๐Ÿ™‚ but eventually it all got worked in.
You know what this dinner was? Hearty. Robust. It packed a punch. Even more of a punch if you want to add a little cayenne or hot sauce to the mix.
One of my favorite things about cooking good food is that you don’t necessarily have to be beating your eggs into submission or scalding milk or anything too crazy – although there is a definite time and place for that! With the right ingredients and the right combination, all you need is a skillet and you can have a delicious meal in a few minutes.
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