Summer’s Last Hurrah – Sweet Corn Chowder – Bodacious Grub Style

Sweet Corn Chowder - Bodacious Grub Style

A Visit to the Market

So I visited the Santa Clara Farmers Market last weekend and one purveyor was selling sweet corn, end of summer sweet corn, so I jumped on it.  But what to do with sweet corn and how to make it bodacious.  Well I put my thinking cap on and thought Sweet Corn Chowder.  Well you may be thinking, yeah so what, sweet corn chowder, nothing that unusual about that.   Here is where it gets perhaps a bit bodacious.  I added an unusual spice.  Aji Panca.

What is Aji Panca you may ask?

Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine.  It is dark red, mild pepper with a smokey, fruity taste. I used the powder as I have it in my pantry.  It is awesome, my favorite spice of late it adds a wonderful smokey taste to the food without blowing out your taste buds (unless of course you dump a cup of it into the dish, which I didn’t).

I also added some Spanish paprika to the chowder.  So now we have a bit of fusion going, Peru meets Spain meets good old American corn.  Hope you enjoy it.

Ingredients

4 slices of bacon – diced

1 large carrot – small dice

2 red onions – small dice

1 leek – diced

2 stalks celery diced

2 sweet Italian peppers – diced

7 cobs of corn – kernels cut off 5 cobs and the milk from 2 cobs. Reserve the corn cobs to add to the soup when cooking

1/2 bunch fresh thyme

1/2 tbl Spanish paprika

1/2 tbl aji panca

1/2 tsp garlic salt

1 tsp salt

1/2 tsp pepper

6 cups chicken stock

1/4 cup half and half

Method

Add bacon to soup pan and cook to render the fat.

Remove bacon and set aside.

Add onions and leeks to bacon fat and saute until softened.

Sweet Corn Chowder - #bodaciousgrub Style

Add carrots, celery and red pepper to pot and continue sauteing until softened.

Add corn kernels to soup pot, mix thoroughly.

Sweet Corn Chowder - #bodaciousgrub Style

Add chicken stock to pot and bring soup to a simmer.

Add aji panca, paprika, thyme and garlic salt.

Add reserved corn cobs.

After 1/2 hour remove the corn cobs and continue simmering for another 20 minutes.

Add the corn milk and kernels from the 2 cobs that were milked, reserved bacon, salt and pepper.

Mix in half and half.

Sweet Corn Chowder - #bodaciousgrub Style

Serve and Enjoy! I garnished the chowder with a teaspoon of Red Pepper Tapenade that I picked up at the market on Saturday.  Nice finishing touch.

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Spanish Influenced Pig Trotter Split Pea Soup

Split Pea and Pigs' Feet Soup with Spanish Influence
Split Pea and Pigs’ Feet Soup with Spanish Influence

It was a nice summer day in California and I wanted to cook something interesting with some Duroc pigs’ feet that I had in the fridge. Duroc pork is an heritage variety of pork. I was talking to my mum recently about my Grandmother’s days in Holland and how they used to butcher a pig that would be used for the entire year. At that time they didn’t have a freezer so they canned a lot of the meat. We also spoke about eating the entire animal and not wasting any of the meat. I’ve been on that kick these days myself. I was at an Offal Even in Sacramento on Sunday and the food prepared was outstanding, all made from meat that is normally discarded.

After this event, I picked up some pigs’ feet as this is another cut of meat that many people don’t eat. The question was what was I going to do with it. I know some people sous vide the pigs’ feet, others braise it, I wanted to make pea soup and use the pigs’ feet to add extra flavor. I didn’t have white beans in the house, otherwise I may have made white bean soup with the pig’s feet. Oh well, next time.

Duroc Pork trotters
Duroc pig trotters

As for seasoning, I just seasoned the soup as I went along. I had picked up some pebrella at the Spanish Table in Berkeley so I started with that. Pebrella is a rare form of wild thyme indigenous to the area in Spain between Valencia and Alicante. It has a flavor that is reminiscent of savory, oregano and thyme all at once. Then I added some Chimayo Chile Powder (not quite Spanish, but it did come from New Mexico). Finally I added some Spanish paprika, some dried thyme and a bay leaf. It as my version of a Pig Trotter Split Pea Soup with a Spanish Influence. Hope you enjoy it!

Ingredients

2 pig’s feet – split (I used Duroc Pork trotters)
2 cups green split peas
6 cups water
1 tsp dried thyme
1 large bay leaf
1/4 tsp pebrella (Wild Spanish Thyme)
1/4 Chimayo chile powder
1/4 tsp Spanish paprika
3/4 tsp salt

1 large carrot diced
1 leek diced
1 stalk celery diced
1 tbl olive oil (I used Spanish olive oil)

Directions

1. Boil water, cover split beans in boiling water and soak for 2 hours
2. Drain split peas
3. Add split peas to dutch oven
4. Wash pigs’ feet
5. Add pigs’ feet to dutch oven
6. Cover split peas and pigs’ feet with water
7. Add bay leaf and thyme to dutch oven

duroc pork trotter and split pea soup
Duroc pork trotter and split pea soup

8. Bring water to a boil, reduce to a simmer, skim off any skim and simmer for 2 hours.
9. In another pan saute the carrot, leek and celery in olive oil.
9. Remove trotters (pigs’ feet), add seasonings and vegetables and continue to simmer for another hour.
10. After trotters have cooled removed meat from the bone and reserve meat.
11. Add meat back to pan. I didn’t have a lot of meat, perhaps 2 ounces from the 2 pigs’ feet. Mix meat through.

Garnish with your favorite yummy tidbits.

I garnished with Pickled Watermelon Rind and Chocolate Sea Salt.

Split Pea Pig Trotter Soup
Spanish Influenced Split Pea Pig Trotter Soup

Enjoy!

Last Call of Summer – Sweet Corn Chowder – Bodacious Grub Style

A Visit to the Market

So I visited the Santa Clara Farmers Market last weekend and one purveyor was selling sweet corn, end of summer sweet corn, so I jumped on it.  But what to do with sweet corn and how to make it bodacious.  Well I put my thinking cap on and thought Sweet Corn Chowder.  Well you may be thinking, yeah so what, sweet corn chowder, nothing that unusual about that.   Here is where it gets perhaps a bit bodacious.  I added an unusual spice.  Aji Panca.

What is Aji Panca you may ask?

Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine.  It is dark red, mild pepper with a smokey, fruity taste. I used the powder as I have it in my pantry.  It is awesome, my favorite spice of late it adds a wonderful smokey taste to the food without blowing out your taste buds (unless of course you dump a cup of it into the dish, which I didn’t).

I also added some Spanish paprika to the chowder.  So now we have a bit of fusion going, Peru meets Spain meets good old American corn.  Hope you enjoy it.

Ingredients

4 slices of bacon – diced

1 large carrot – small dice

2 red onions – small dice

1 leek – diced

2 stalks celery diced

2 sweet Italian peppers – diced

7 cobs of corn – kernels cut off 5 cobs and the milk from 2 cobs. Reserve the corn cobs to add to the soup when cooking

1/2 bunch fresh thyme

1/2 tbl Spanish paprika

1/2 tbl aji panca

1/2 tsp garlic salt

1 tsp salt

1/2 tsp pepper

6 cups chicken stock

1/4 cup half and half

Method

Add bacon to soup pan and cook to render the fat.

Remove bacon and set aside.

Add onions and leeks to bacon fat and saute until softened.

Add carrots, celery and red pepper to pot and continue sauteing until softened.

Add corn kernels to soup pot, mix thoroughly.

Add chicken stock to pot and bring soup to a simmer.

Add aji panca, paprika, thyme and garlic salt.

Add reserved corn cobs.

After 1/2 hour remove the corn cobs and continue simmering for another 20 minutes.

Add the corn milk and kernels from the 2 cobs that were milked, reserved bacon, salt and pepper.

Mix in half and half.

Serve and Enjoy! I garnished the chowder with a teaspoon of Red Pepper Tapenade that I picked up at the market on Saturday.  Nice finishing touch.