It all started with David Lebovitz’s post on Fresh Corn Soup.
Or maybe it started with our Saturday evening barbecue and the eight ears of corn that went on the grill. The kids devoured two, I had one, our dinner guest had one. And then there were four.
Four became three when the kids shared one the next day at lunch.
Three remained three for several days while we pursued other, more exciting, meals.
Three ears of corn sitting on a shelf in the fridge.
It called out for something.
Then the post on corn soup.
I wasn’t sure if the ‘smokiness’ of his recipe (adapted from The Beekman1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell) would be welcomed by two little boys aged 16 months and 3. And I wanted it to be a bit heartier as it would be the main part of their lunch. So I went looking for another recipe. And Ina Garten’s Cheddar Corn Chowder popped up in my search.
So I had two tabs on my tablet open while I cooked.
Shucked the already grilled corn, and place the cobs in some water. Bring to boil and simmer for 20-30 minutes.
In the meantime, two slices of bacon, chopped, went into my saucepan to crisp. On hindsight, I should’ve used three.
Remove the bacon and let it rest on a paper towel.
Use the bacon fat to cook a chopped up onion or in my case, because I hadn’t any I chopped up some celery, and a couple of garlic cloves that have been finely chopped. Stir stir stir and cook for a few minutes.
Add two small potatoes, diced, skins on. Cook for a while then add the corn broth from earlier. I also added some chicken stock concentrate. Simmer until potatoes are cooked. Or in my case simmer for as long as I can, get the kids ready to run out to the nearby park for some fresh air and a change of scenery, turn the heat off, go to the park, play play play until it gets too hot and everyone’s tired out (in the hope that they will nap later!).
Return home, run into the house, turn the stove back on. Get everyone cleaned up and ready for lunch.
Pour in about 1/2 cup of whole milk or heavy cream (I used whole milk). Add the corn bits. Make sure it’s all heated through. Season with salt and pepper, a bit of paprika and a bit of cheddar if that’s your thing.
Top with previously crisped bacon.
Serve to hungry kids with some bread.
Verdict: Very good. Wee Reader asks for it again at dinner. That’s always a good sign.
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