Why doesn’t that clock ever slow down?
Maybe it’s just your rockstar lifestyle.
Maybe you’re taking on too much.
Or, it’s just life in the big city.
But, in a small town, time stands still and suddenly
the same 24-hours seem more generous.
La Grange is that kind of place. Beautiful farmland as far as the eye can see. Green earth, puffy clouds in a blue sky, a horse here, a calf & mama there. If you’re lucky, you might even catch the blur of a buck prancing off into the woods. Ahhh, the good life.
We happened to be in town for our friends’ wedding. Bob’s a laid-back guy with an infectious laugh. Katie’s the face of southern hospitality and cute as pie. And the two of them together make the perfect pair.
Rehearsal dinner was Friday night at a place across the old courthouse. Dark hardwood floors, bright watercolours hanging from brick walls and a friendly face offering an impressive wine selection, Bistro 108 is an elegant surprise in a one-horse town.
Out of everything served (even the chocolate pots de creme), the poblano corn chowder stuck with me the most. Lusciously creamy with just a nibble from the chilies, it was a cozy reminder of the state’s southwestern roots.
When our romantical weekend in the countryside was over and the plane landed, Shawn & I just couldn’t wait to see Daisy. It was the first time I’d been away from her since she was born and I was suffering from separation anxiety.
It had to have been well after midnight when we got home. Mom & Dad had been house-dog-bird-baby-sitting and looked pooped.
Daisy was sleeping peacefully in her crib.
Then,
my wish came true.
Nooo, I didn’t wake her.
She woke up when she heard our voices. Honest engine.
I squeezed her and smooshed her, kissed and hugged her.
It was so good to hold her again.
As happy as I was to be home that night, I just couldn’t sleep. The mystery of that corn chowder recipe filled my head.
The next day, I hit the books, scoured the internet, did my research, even asked the mailman, but knew the only recipe I wanted was what I had at the Bistro. So I wrote to chef/owner Susan Kuelher and was floored to get a response right away
with
the
recipe.
Christmas sure came early this year. Susan’s a fly-by-the-spoon type o’gal and taste-tests everything herself.
You’ve GOT to check out her chowder for yourself.
I won’t reveal her secrets here, mainly because I couldn’t find fresh poblanos.
Alright, the truth is a toddler in the produce section of the market is very distracting. I probably ran past the poblanos at least a couple of times, chasing Daisy, then gave up and headed home.
I did manage to grab a couple of Anaheim peppers on my way out and Shawn had picked some beautiful jalapenos he’d grown in our garden. There were some criminis (baby portobellos) in the fridge which would give a nice woodsy flavour to the soup. So, I was set.
Here’s what I did.
Homemade Chili Crimini Corn Chowder
Inspired by the Bistro 108 Poblano Corn Chowder
Serves 4
Ingredients
2 Anaheim peppers
2 jalapenos
1 onion, diced
2 cloves garlic, smashed
1 cup crimini mushrooms, diced
2 heads of corn, kernels removed
2 cups vegetable stock
1 cup heavy cream
1 Tb butter
1 Tb flour
pinch of cumin
S&P to taste
1 Tb butter
1 Tb flour
pinch of cumin
S&P to taste
1/4 cup shaved parmesan (Go for Stella brand)
Method
Roast the peppers.
I just tossed mine onto my stove and was very pleased with the flavour.
Clean-up was surprisingly easy, too.
The outdoor grill (especially if you have charcoal) or the oven would be the more conventional approach.
While the peppers are roasting, brown the onion, mushrooms and corn kernels in a pan with olive oil, salt & fresh cracked pepper until fragrant.
Add garlic and cumin powder.
Gently pour stock over the vegetables and allow it to warm up.
Keep an eye on the peppers so you don’t burn down the house.
Smoosh the flour into the soft butter with a fork. The French call this beurre manie’ and use it to thicken liquids.
Incorporate it into the stock mixture until the lumps have disappeared.
Roast the peppers.
I just tossed mine onto my stove and was very pleased with the flavour.
Clean-up was surprisingly easy, too.
The outdoor grill (especially if you have charcoal) or the oven would be the more conventional approach.
While the peppers are roasting, brown the onion, mushrooms and corn kernels in a pan with olive oil, salt & fresh cracked pepper until fragrant.
Add garlic and cumin powder.
Gently pour stock over the vegetables and allow it to warm up.
Keep an eye on the peppers so you don’t burn down the house.
Smoosh the flour into the soft butter with a fork. The French call this beurre manie’ and use it to thicken liquids.
Incorporate it into the stock mixture until the lumps have disappeared.
Remove the peppers when the skin has charred. Put them into a bowl and cover with plastic wrap. The steam will help loosen the skin from the flesh.
Remove the skin and seeds, then dice them.
Add to the pan. Bring the mixture up to heat.
Blend to a smoother consistency, but leave a few of the ingredients visible.
Finish with the cream, garnish with some shaved parmesan and serve with some crusty French bread.
Life these days is very slow in my kitchen because
of a certain li’l blue-eyed beauty wedging herself between
me and the stove or me and the cutting board or me and the sink.
Then, she’s off again! I have to chase after her to pull her away from the doggy food bowls,
out of the bird cage, rescue her from her “ski-run” up the back of the sloped Jefferson chair. Daisy wants to be a stunt-woman when she grows up.
What used to take 5 minutes to make now takes HOURS.
So, dinner’s late, but I wouldn’t trade this life for any other.
I'm glad you sound so relaxed coming back my friend sometimes we need time away from constant time checking 🙂
What a deliciously warming recipe!
Cheers
Ccu
Yes, love. You're right. It was great to be away from the rat-race. 🙂
Sounds yummy. How nice of her to share her recipe with you!
That sounds tasty, fantastic recipe! Wish I could grab that bowl 🙂
I just LOVE roasting peppers on the stove. Beautiful and oh-so-good!
Thanks, love.
Yes, so generous! Hope you try this chowder.
Wish I could post it to ya!
Yeh, great flavour was a surprise.
Found you via Julie's, where I caught your comment about Stitch-approved cookies (which I'm glad caught your eye, by the way!). This is such a quaint story–out of curiosity, are Anaheim peppers really from Anaheim? (I'm vaguely near that neck of the woods, so I'd be excited if this recipe called for some super local produce!)
Oh, yes, you can use whatever peppers you can find – support your local farmers!
I used the Anaheims b/c I couldn't find poblanos. And the mushrooms were an experiment that turned out delicious!
You don't have to follow my recipes to the T. They're just suggestions. Cooking is enjoyable b/c of the freedom you have to change measurements, techniques, ingredients.
So, have fun with this and let me know what you come up with.
Love this! I make a chipotle corn chowder but this would be a nice change – and less hot! Yum!
David, this is such a lovely chowder, especially when the leaves start falling and there's a chill in the air.
It has a beautiful peppery kick without numbing your taste buds.
Hope you'll share your chipotle chowder soon!