I recently heard about a blog event called “A Taste of Yellow” which helps support LiveSTRONG Day on May 13, 2008. LiveSTRONG is Lance Armstrong’s foundation which aims to raise awareness for cancer. Thankfully, I have not had too many personal experiences with cancer. However, as a pediatric nurse practitioner, I have had many patients who have succumbed to this horrible disease. I was very excited to participate in this event. The challenge was to make and blog about any type of yellow food. I have been meaning to make this corn chowder for awhile, so I thought it would be perfect. It tasted awesome!
Blanchard’s Corn Chowder
From the cookbook At Blanchard’s Table by Melinda and Robert BlanchardServes 8
3 tablespoons unsalted butter
3 medium yellow onions, chopped (I only used 2)
5 carrots, cut into ¼-inch slices (I only used 4)
5 celery stalks, cut into ¼-inch slices (I only used 4)
6 cups fresh corn kernels (about 12 ears of corn)
3 cups chicken broth (I wanted mine a little creamier, so I used 2 cups chicken broth and 1 cup heavy cream)
¾ teaspoon salt
½ teaspoon freshly ground pepper
2 large red bell peppers, seeded and cut into ½-inch pieces (I used 1)
3 tablespoons chopped fresh dill, plus more for garnish
**I decided to add some crab meat to my chowder so I used 1 tub of fresh, lump crab meat that I flaked into the chowder at the end and let simmer for a few minutes to heat
Melt the butter in a large pot. When the butter is hot, add the onion, carrots, and celery and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn and cook 2 minutes more. Remove 4 cups of the vegetables and transfer to a food processor (I used my Magic Bullet). Puree the mixture until fairly smooth and return it to the soup pot.
Add the chicken broth, salt, and pepper, and bring to a boil. As soon as it boils, add the peppers and simmer for 2 minutes (this is when I added the crab). Add the dill, and taste for salt and pepper. Serve hot, garnished with more dill (and some good crusty bread!)
**This post is specifically dedicated to Zackerie and Gwendolyn–two patients I was recently with at their moment of death from cancer–whom I will never forget.