Tag Archives: chowder

D- Seattle Summer…D- : Velvet Corn Soup with Crab and Bacon

You Call This Summer?

You Call This Summer?

For those of you who live in Seattle, I think you will agree this has been a crap summer weather-wise. Granted, we were spoiled last year with weeks on end of perfect, sunny days and cool, clear nights, but this summer with its cold, rain, wind, and gray has been the sort of thing that gives our fair city a bad rep.

I’ve done my best to ignore the weather, cheerfully trudging through the rain with Onca the Cane Corso Mastiff in tow, but with Labor Day Weekend coming to a close and the rain pattering away outside the windows, I finally gave up and did what to me signifies surrender to Fall more than anything else. I made soup.

I’ll admit it, it was very fun to get chopping onions again, hear butter sizzling in skillets, and enjoy the changing of the culinary seasons. For me, each season signifies such different styles of food, and Fall is all about hearty soups, crusty breads, indulgent veggies, and big bold red wines.

This soup, adapted from Food & Wine, is quite indulgent, even after I made some modifications to make it simpler and more week night friendly such as substituting fresh corn of the cob with the frozen variety and swapping out prosciutto for bacon. It smells delicious, and for those of you that are lactose intolerant (or married to someone who is, ahem, ahem) the eggs in this soup give it a creaminess you’d swear was provided by a bovine dependent ingredient.

Make this soup when you’ve decided to give in to the Seasons changing, but are determined to go down in style.

Velvet Corn Soup with Crab and Bacon

Serves 4. Pair with a big, bold red such as a Malbec and a side of crusty bread and butter.

2 tablespoons salted butter

1 tablespoon vegetable oil

1 large onion, minced

Salt

1 lb frozen corn

1 1/2 teaspoons minced fresh ginger

1/3 cup dry white wine

3 cups plus 2 tablespoons chicken stock

4 strips bacon, cooked and coarsely chopped

2 large eggs

2 scallions, thinly sliced

12 ounces lump crabmeat, picked over

Chile oil, for drizzling

In a large pot, melt the butter in the vegetable oil. Add the onions, season with salt, cover and cook over moderate heat, stirring a few times, until the onions are softened, 5 minutes. Add the corn kernels and cook for 4 minutes, stirring. Add the ginger and wine and cook over moderately high heat until the wine is almost evaporated, 2 minutes. Add 3 cups of the stock and bring to a boil. Cover and simmer over moderate heat until the corn is tender, about 5 minutes longer.

Transfer the soup to a food processor and process to a slightly chunky puree; return to the pot. Pending on your preference you can puree this more or less.  Add the bacon, season with salt and bring to a bare simmer over low heat.

In a small bowl, beat the eggs with the remaining 2 tablespoons of stock. Gradually add the eggs to the soup, stirring constantly, until the soup is very thick, 30 seconds. Add half of the crab meat and gently stir until all combined and to temperature.  Remove from the heat. Ladle the soup into bowls and top with the scallions and remaining crab. Drizzle lightly with chile oil and serve.

Adapted from one of my all time favorite food magazines, Food & Wine: Velvet Corn Soup with Crab and Ham Recipe – Andrea Reusing | Food & Wine.

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Filed under Lactose Free, Seasonal Cooking, Soups, Uncategorized

The art of elegance

The art of making soup, like living life, is an imperfect science.

Despite following all the instructions and trying to do everything right, you are never quite sure what the outcome will be. Perhaps the lesson here is to allow life’s mysteries and adventures to appear and explore each one. Whether that is in the kitchen or in each day-to-day, there is both madness and magic to letting go and seeing what happens.

On this gray, Sunday I am enjoying a quiet day at home with the dogs, a glass of wine, and my thoughts. In the spirit of ‘come what may’ I decided to whip up my Mom’s famous ‘Elegant Fish Chowder’.

Elegant Fish Chowder

I particularly like making this ahead of time,  letting it sit a day or two for the flavors “to mingle”, (mingling being a good soup principle and all) then serving it with a crusty loaf of French Bread , and a big, beautiful Caesar Salad.

2-3 lbs Fish fillets
1 1/2 cups cold water
Bay leaf
3 cups diced potatoes
1 tsp. salt
1/3 c. butter
1 1/2 cups thinly sliced onions
1 cup chopped celery
2 Tbsp. flour
3 cups scalded milk
1 cup cream
1 cup sour cream
Salt & pepper
1/4 cup finely chopped parsley

In 2 Gal pot, heat fish and bay leaf in water, uncovered, to simmering.

Simmer 5 mins (till fish flakes).  Remove fish, discard any skin.

Add potatoes and salt to simmering water. Cook till tender.

Meanwhile (don’t you love the “meanwhiles” ?)…………….

Saute onions and celery in butter till tender.

Stir in flour. Saute 1-2 mins more.

Combine vegs w/ stock and potatoes.

Saute 8 mins till thickening starts. Remove bay leaf.

Combine scalded milk and creams.  Add slowly to stock pot. DO NOT BOIL.

Add fish, S/P  to taste, and parsley.

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Filed under Soups