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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ประเสริฐ (Sublime)Thai Influenced Blue Hubbard Squash Soup

thaicurrysoup

I adore winter squash and especially Blue Hubbard squash and Kuri squash. These two varieties of winter squash are really sweet.  They keep for a long time (I keep mine in the basement) so when I want to rustle up a comforting soup I have one on hand. I wanted to have a super comforting soup on this particular day and opted to go for a Thai influenced squash soup made with Blue Hubbard Squash.  Oh yes it had coconut cream in it, rich and decadent and brimming with flavor.

Ingredients

  • 1 1/2 pounds of Blue Hubbard Squash – cut into pieces
  • 1 large leek – 2 cups diced
  • 1 medium onion – 1 cup diced
  • red curry paste – 2 tbl
  • fish sauce – 1 tbl
  • Thai basil leaves – 10 leaves
  • galangal – 1 1/2″ knob
  • 5 kafir lime leaves
  • chicken stock – 4 cups
  • 1 can (14 ounce) coconut cream
  • 2 tbl olive oil

Directions

  1. Preheat oven to 425 degrees.
  2. Roast Blue Hubbard squash for 1/2 hour or until softened and slightly caramelized
  3. Heat 1 tbl olive oil in soup pot.  Add leeks and onions to pot and saute until softened.
  4. Add roasted squash and red curry paste and briefly saute until curry paste mixed through the vegetables.
  5. Add fish sauce, chicken stock, and spices to the pot and incorporate all ingredients.
  6. Simmer the soup for 1/2 hour until cooked through.
  7. Puree soup.
  8. Add coconut cream and mix through.
  9. Serve piping hot.

I chopped up batwan fruit as a garnish.

What is Batwan (Binucao) fruit? Batwan is a fruit of a forest tree native to the Philippines and is common and widely distributed throughout Luzon and the Visayan Islands. I bought it preserved in a jar (mine was reddish in color) but if fresh it is a large green fruit with large seeds. It is commonly used as a souring ingredient in Filipino cuisine. I thought, why not try it with Thai food as a garnish.

I also made a mint/cilantro/Thai basil pesto, as a garnish. Along with mint, cilantro and Thai basil I also used peanut cookies, sesame oil, garlic, fish sauce and olive oil. Quirky but unusual. Recipe to come later.

Garnish with large shrimp, mint/cilantro/basil pesto, Batwan fruit and peanut cookies. I know unusual combination instead but tasty.

I paired this decadent goodness with an old German Riesling from a favorite producer 1996 Grunhauser Abtsberg Riesling.  Perfect amount of petrol and acid. Decadent goodness with decadent goodness.

thaicurrysoup1

Seductively Creamy Stinging Nettle Soup – Bodaciously Healthy

Seductive Stinging Nettles
Seductive Stinging Nettles

The wonder plant, stinging nettles, the plant that is good for – almost everything that ails you; it provides a cure for arthritis, it’s an herbal treatment for allergies, relieves hair loss, treats Celiac disease, bleeding, bladder infections, skin complaints, neurological disorders and a long list of other condi      tions.

It grows wild across the U.S and is highly nutritious.  But beware, one must handle the leaves with care as they sting.  The leaves and stem of a stinging nettle plant are lined with fine hairs (stingers), which give the plant its sting (and its name). Handle them with gloves!  However, that is easily rectified, blanch the tender leaves for 30 seconds to 1 minute and the little stingers are rendered harmless.

Ingredients

  • 2 pounds nettles
  • 2 small onions (roughly 3-4 ounces) diced
  • 2 leeks (white part only) diced
  • 2 stalks celery diced
  • 1/3 cup red rice
  • 2 cloves garlic sliced
  • 1 bay leaf
  • 1 tbl olive oil
  • 1/2 tbl salt
  • 8 cups chicken stock
  • 4 cups water

Directions

  1. Bring pot of water to a boil
  2. Add nettles to water
  3. Blanch briefly and then remove nettles from the water and chop
  4. Add olive oil to soup pot and heat up
  5. Add diced onions to pot – saute until softened
  6. Add leeks to pot and saute until softened
  7. Add celery to pot and saute briefly
  8. Add garlic to pot and stir through
  9. Add chopped nettles
  10. Add chicken stock and water
  11. Add rice, bay leaf and salt
  12. Cover and simmer until rice is cooked
  13. Turn off heat and allow the soup to cool down (about 1/2 hour)
  14. Puree the soup until it is seductively creamy
  15. Season to taste (add salt and pepper if needed)

nettlesoup

Blue Hubbard Squash Soup

bluehubbardsquashsoup

I love farmer’s markets and the beautiful winter squashes that are available in the fall.   I recently found a squash that I just love, the Blue Hubbard Squash. These babies are beautiful, blueish hue on the outside with bright orange flesh.  They are super sweet and make amazing soup as they take on flavors wonderfully.  They used to be very common in the early 20th century as they were one of the few foods that could be counted on to pass through a long winter unspoiled, if  stored properly.  Legend has it that Hubbard squashes came from South America where apparently they have been cultivated for some 4000 years. Stories say that that they were brought to  Massachusetts in the late 1700’s. A woman named Elizabeth Hubbard may have been responsible for spreading and endorsing the seeds.

pumpkin_bluehubbardopt

These squashes can be beasts –  some can weigh thirty pounds or even more – and with a tough rind that makes getting to the flesh quite difficult.   I’ve heard that the best way to open the large ones is to wrap them in a plastic bag and drop them with some force to the ground.  They apparently split open easily.  I didn’t have to worry about it as my hubbard was just a baby, at least it was small. I managed to cut it open with a sharp knife and then cut off the rind with the same knife.   After that I cut it up into cubes so it could be roasted.

bluehubbardinterioropt

I looked in my pantry to see what I could find to complement the squash.  I didn’t want to mess around with too many other vegetables so I opted only to use leeks and shallots to keep the flavor of the squash pure.  At the end I added some apples as I thought the apples would work perfectly.  I wanted just a hint of aji panca (a chili native to Peru)   in the soup.  This is my favorite chili powder these days, I love the flavor of this chili powder.  I added some half and half to finish the soup and to round it out.

I think it worked out well, but you be the judge.

Ingredients

¼ tsp ground aji panca chili powder

aji-panca-powder_lg

¼ tsp Alderwood sea salt

1 tsp French thyme

1 bay leaf

3 1/3 cups roasted blue hubbard squash (cut into 1 cubes)

1 ½ cup diced leeks

½ cup dice shallots

2 small fuji apples that have been cut into 1 inch pieces

5 cups organic chicken stock

1 tbl olive oil

½ cup half and half

Method

  1. Preheat oven to 425 degrees.
  2. Roast blue hubbard squash (that has been coated with olive oil) for 45 minutes or until soft and lightly caramelized. Remove from oven
  3. In soup pot, sauté leeks and shallots in 1 tbl olive oil until softened.
  4. Add roasted blue hubbard squash to leeks and shallots
  5. Add chicken stock and spices
  6. Add apple pieces
  7. Bring to a simmer and simmer for 30 minutes until apples are softened
  8. Puree soup
  9. Add  half and half

bluehubbardsquashsoup

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.