Saturday, January 16, 2010
This year West Texas has been experiencing the coldest weather in more than 20 years, for the longest period of time. Therefore, all I seem to want to do is make soups, stews, and chowders; then curl up by the fire with a good read or a new movie. I'm afraid Mr. Snoots is growing tired of this, being the West Texas born and raised guy that he is. Unfortunately, he's just going to have to bear with me until the weather turns warm once again. Having grown up in the Rocky Mountains of Colorado, this is just the way I roll. I happen to know that you need something to eat that will stick to your ribs when the temperatures plunge into the teens, with even colder wind chill factors.
Now, during the summer I usually wait for an excellent deal on corn-on-the-cob, like when they are 10 ears for $2.00. Then, I get them home and roast all of them over a fire with hickory smoke, scrape the kernels of corn from the cob, divide it evenly among freezer bags, label the bags, and toss them in the freezer. The reason I do this is so I can have it available for meals such as this, without all the fuss of having to do the corn first. And really, who wants to grill outdoors when it's below freezing? Not I.
So, all I have to do is make the potato soup, which I always seem to make way too much of. We usually have the Potato Soup the first couple of nights, then I totally change it up by adding the corn and the crab, plus a bit of Gruyere cheese and Parmesan cheese. It totally changes the taste and texture of the soup, by becoming a chowder. It's so filling that I usually find it necessary to eat several cups of it, in intervals. I do hope you enjoy it as much as we do.
Potato, Corn And Crab Chowder:
4 cups of chicken broth
3 cups of potatoes, diced
1-1/2 cups of onions, diced
1 cup of celery, diced
1 bay leaf
1 cup of baby carrots, diced
5 to 10 cloves of garlic, crushed
2 cups of milk (or Half & Half if you're young)
5 Tablespoons of butter
1-1/2 teaspoons of salt
1 teaspoon of pepper, freshly ground
1 Tablespoon of fresh parsley, finely chopped
1 - 7 ounce can of diced green chiles
1 package of crab chunks (For Heaven's sake please don't use the fake crab.)
1 package of previously frozen roasted corn
2. Add the chicken broth and the bay leaf, making sure that the broth covers the vegetables by about an inch to an inch and a half. Place the lid on the pan and allow the veggies to simmer for about 30 minutes.
3. Now you can add the carrots, salt, and pepper. Add more broth if necessary and continue to simmer for another 30 minutes. Remove bay leaf.
4. When the vegetables are thoroughly cooked, remove the pan from the fire and use a potato masher to crush at least half of the veggies.
5. Return the pan to the fire and bring almost to the point of boiling. Add the milk (or Half & Half).
6. Now you can add the corn, the chopped green chiles, and the crab. Simmer over medium-low heat for an additional 30 minutes. Stir frequently to prevent the soup from sticking to the bottom of the pan.
7. Before the last 15 minutes of simmering, add the chopped fresh parsley. Serve, when time is up, with fresh French or sourdough bread.
You can thank me later...