Wow, you guys. I haven’t posted a recipe since . . . since . . .
I actually don’t remember when I last wrote about food. But I think it was sometime in the spring. What with being pregnant, moving, recording an album, and then having this little bundle in October, photographing what I cook and writing long involved stories about how I simmered something has been my last priority. Though for the record, I love reading other people’s long and involved stories about how they simmered something. And I may yet return to such simmerful chronicles at a future date. But for now, my new photographic priority is much more interesting than a half-minced clove of garlic!
And when she does this . . .
. . . oh man. A picture of chiffonading basil is the last thing on my mind.
Altogether, I had no plans of blogging about food this fall or winter. But then, last week, I got America’s Test Kitchen Quick Family Cookbook from the bookmobile. And I landed on this recipe for corn chowder. I made it, LOVED it, and thought: I must share this recipe with my beloved foodie friends!
It’s worth noting that while there is a recipe and a printable link at the bottom, there are no step by step pictures, but that may be a thing of the past since I’m now cooking like this:
With a baby strapped to me.
I took this picture in the bathroom mirror as the soup was simmering. In fact, 15 minutes prior to taking this photograph I was chopping an onion while breastfeeding my baby hands-free, using the Moby wrap to support her. I couldn’t exactly bend over and mess with her feeding position, so everything had to be accomplished with a fairly immobilized torso, but’s it’s amazing what you can get done wihout bending your back!
And it’s also amazing what you can not accomplish . . . like leaning over the sink to do dishes. Enter: the dish-doing husband wonder.
Anyway everyone, this chowder is easy to make, fantastic to eat, and it’s probably going to be on the menu at our Christmas family gathering. My husband, who is not the chowder type (read: he despises New England clam chowder), loved it. And when I say loved, I mean that soup was gone the very next day. That’s right–we made short work of those so-called 6 servings. Heh heh. Think: spicy but not too spicy. Creamy but not heavy (the secret: blended corn). Delightful little bits of sausage, onion and pepper all swimming in a to-die-for broth. YES. This is what food is all about.
Cajun Corn Chowder
Serves 6
Ingredients
8 cups frozen corn, thawed
3 ½ cups chicken broth
8 oz andouille sausage, chopped
1 onion, chopped finely
1 red bell pepper, chopped finely
1 TBS vegetable oil
4 cloves garlic, minced
½ tsp Cajun seasoning
1 ½ lbs red potatoes, cut in small cubes (about 1/2 inch)
½ cup heavy cream
Salt and pepper, to taste
- Put half the corn and 2 cups of broth in a blender, and blend for about 10 seconds; set aside.
- Put the oil, sausage, onion and pepper in a large pot, and cook over medium high heat for about 8 minutes, until vegetables are soft and a little browned, adding a little salt and pepper as they cook and stirring occasionally.
- Add the garlic and Cajun seasoning and stir for 30 seconds, until fragrant.
- Add the blended broth/corn, the additional 1 ½ cups of broth, the potatoes and cream, and stir everything together. Simmer for about 20 minutes, or until the potatoes are tender.
- Add in the remaining 4 cups of corn, season to taste, and serve.
And on a completely unrelated note . . .
Click here for printer-friendly version: Cajun Corn Chowder
View Comments (16)
Love the pictures! Also can the meat be left out to make it vegetarian or would it ruin it? I'm happy that breastfeeding is working out well for you since that's what (I assume) you wanted, I'll have to blog about the insanity of all that went wrong with mine, it's already written up, I just need to post it LOL! ~hugs~
this sounds delicious! and i'm sure everyone understands that you have a better photography subject now than basil. :) by the way, i made your cilantro lime white bean soup for dinner tonight and it was amazing! there's only one serving left...and there just may be a fight to see who gets to take it for lunch tomorrow. haha.
I ADORE little Alice's expression in the second to last photograph. "Mom.....seriously??" hee hee :) Can't wait to try the recipe!
You have a much more precious subject to photograph now Jenna! She is beautiful. The chowder looks good too :)
Hey awesome!! Those are the little jeans! And they fit! Presh!!
Yum on the soup! I need to make it some time.
Also, tiny kiddos in tiny jeans = super cute!
In the 2nd to the last photo, Alice is looking rather suspicious...
As for the chowder: yum! We like chowda ova here! The picture of you wearing Alice made me smile--it brought me back to many days standing over a chopping block with a baby on my chest!
Yum! I'm totally going to make this on Sunday!
So glad for a little Alice photo update, that yawn picture is to die for, and so are the jeans with bows. :)
I ended up making this last night and it was a big hit! My husband is one of the pickiest eaters I know and he dug it. Thank you so much for the recipe!
first. that looks delicious.
second. your unrelated note is very cute :D
Yay! Cooking and blogging about it already?!? Good for you!
Glad to see you rockin' the Moby. I never did master the hands free nursing, I still always needed one hand for support, but once the baby stops nursing you can readjust and put her back up to a normal position in the wrap and keep going. I agree, doing dishes with the wrap is also difficult, once you get to back carries in a few months, you will be amazed at what you can do. That is, if you have a non-Moby carrier for back carries.