Fall Corn Chowder

Back when I lived in Atlanta, I used to work at the Atlanta Shakespeare Company. They had a kitchen attached to the theatre, and they would cycle through different menus based on the season.

When I worked there, I frequently ate dinner there and there were a few favorites from the menu that I would always be happy to order.... Dragon Noodles, Spinach Salad, Chocolate Lava Cake, Apple Crisp and the Corn Chowder.

I loved that Chowder and I would eat it almost every day. I always had it with a nice crusty wholewheat roll. It was hearty and delicious and to me, it felt like the perfect Fall food. I've never liked soup much, but for some reason I always love chowder. 

I have a lot of really happy memories of that place. It's where I found the bulk of my chosen family. Even though I don't live there any more and will probably never work there again, it's always going to feel like home to me. Fall and Spring are always my favorite times of year in Atlanta.

It's still hot in the desert. Tomorrow it will hit triple digits, but this should be the last time. It's October now, and the weather should start dipping soon. I wore a hoodie outside the other day. Granted it was 1am at a park and the sprinklers were on, but I still wore a hoodie.

Pumpkin Spice Lattes are in the coffee shops. The mountains that surround the valley are starting to see a touch of snow. Soon it will be Fall. So I made my Fall comfort food, willing the season to show up in Las Vegas.

I miss Appalachia. But hey, the chowder is delicious.

Fall Corn Chowder

4 Ears of Corn
1 Medium White Onion, diced
3 Garlic Cloves, minced
4 Bay Leaves
5 Small Potatoes, peeled
1 Cup White Wine
1 Teaspoon Tarragon (dried)
3 Tablespoons Butter
Salt
Pepper

Bring 6 cups of water to a boil on the stove. Cut all of the corn kernels off the ears of corn and set them aside. Take the corn cobs, break them in half and put them in the boiling water with the bay leaves. Add in half the tarragon and cover. Simmer for 30 minutes.

In a heavy bottomed pan, melt the butter. Add in the onion and cook for 5-8 minutes until softened. Add in the garlic and cook for another minute. Then, add in half the cup of wine and let reduce.

While it is reducing, strain the corn broth and discard the cobs. Save the bay leaves.

Pour the broth into the onion mixture. Add the potatoes, bay leaves, the rest of the wine and the tarragon. Add a few grinds of pepper and then salt to taste. You'll be using probably quite a lot of salt.

Simmer for 10 minutes, then add the corn kernels. Simmer for 15 more minutes until the potatoes are soft.

Eat with whole wheat bread and dreams of turning leaves.

Makes 6 servings.

Pepper and Corn Summer Salad

I didn't mention it, but a few days ago this little baby blog of mine turned a year old. I think it's getting close to the realm of toddler now. I've been really lucky over the last little while because it seems I'm getting more and more visitors. Hi visitors! Thanks for coming by! Salted Spoon seems to be climbing up the Google charts a little, because lots of people seem to get here by searching for different foods and recipes.

I always find it interesting taking a peek at how people find this blog. It's always fun to see the search phrases that have been put in to get here. I think the most interesting one this week was "where to get cramble up sausage for pizza", which I hope led them to my Sausage and Pepper Breakfast Tortilla Pizza.

But it's interesting, too, to see what other people are really seeking. I get a lot of visitors looking for "cabbage as a snack". I really really like keeping cabbage on hand. I frequently make it as a midnight snack, and I think that my recipe for Charred Cabbage is what is being found.

So I challenged myself to dig through the fridge and pantry and come up with a new cabbage recipe. What I came up with was a fresh, simple and summery pepper and corn salad that uses cabbage as a wrapper. The end result was really yummy and, honestly, I'm pretty happy that I get to put this into my repertoire now.

So, for all you cabbage snack lovers out there, this one is for you.

Pepper and Corn Summer Salad

1 Cup Corn
1/2 Yellow Pepper, diced
1/2 Red Pepper, diced
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Green Herb (Parsley, Basil, Dill), minced
Pepper
4 Cabbage Leaves

In a large bowl, mix the peppers, corn, vinegar, oil and herbs together. I tend to have parsley available most often, but I think basil is your best choice here. Mix together and then grind over a generous amount of pepper. Mix again and taste, then adjust the seasonings.

Take four clean cabbage leaves and where the stem is thick at the bottom, cut it out in a little triangle. Divide the peppers and corn mixture between the cabbage leaves, then roll up into little wraps.

Eat over a plate to catch the drips, muttering to yourself about the deliciousness of summer while you make a delightful mess.

Serves 2.