Some days do not have gold or platinum linings. Some days do not have even silver. Some days just have corn. And thank goodness for corn. (I also could have used the word potatoes. As in thank goodness for potatoes. But I digress, because today is about corn.) Maybe tomorrow there will be potatoes. Of course, I could have added potatoes to this chowder, because then it would be chowder, which technically this isn’t, because it has no potatoes. So shoot me…but wait until tomorrow. Because well, tomorrow is another day…
Some days are like rough cobblestones on bare feet. Some days are like sour milk. Some days are like flowers that never bloomed. Some days are like this. A massive mistake of butter, softened a bit too much.
Some days are just wishful thinking for tomorrow. And some days are for corn chowder, even if it doesn’t have potatoes. But thank goodness for corn. And bacon. And goat cheese and salmon. Smoked salmon that is. Thank goodness for comfort in a bowl; as in soup or chowder, giving way to spoonfuls of rich, soothing, golden ladles straight into your pie hole.
It requires no talking. Just spooning. Just contemplating the next bite. Until you get up to refill. And then you start all over again. Which when I think about it, is what each day really is. Starting all over again. Trying to get something right. Whatever right may be. Finding that golden sunshine, those rays of warmth to help point you in the right direction, maybe only changing course by a couple of degrees.
Damn! All this philosophy and all I’m writing about is a cup of soup. Well, it is a really good cup of soup. Food has a way of doing that to me. Food can take me to places that I visited decades ago. Food has a story and it is called life. Enjoy it for all it’s worth.
Corn and Green Chile Chowder
2 T butter
1 medium onion, finely chopped
2 minced garlic cloves
1 c fresh roasted or frozen green chilies seeded and chopped or Hatch Chilies
2 c chicken stock
3 ears of corn, cut off the cob (reserve about a cup)
1/2 t salt
1/2 t oregano
1 c half and half
1 c goat cheese
8 bacon slices, cooked to crisp
1/2 lb honey smoked salmon
3 T shredded basil
Melt butter over medium heat. Add onions and cook until translucent. Add garlic and cook another minute. Stir in green chilies, chicken stock, most of the corn, salt and oregano. Cook until corn is soft. Now using your handy dandy hand blender, puree this. It will not be totally smooth. That is OK!
Now stir in the half and half. and the reserved corn. Heat, without boiling until the reserved corn is cooked through. When ready to serve garnish with goat cheese, bacon, and salmon. Dot with Sriracha. Sprinkle with basil. Get ready to ladle some golden goodness into your pie hole. Just perhaps there are silver linings!