Day’s Verse:
As for me, I will watch expectantly for the LORD;
I will wait for the God of my salvation.
My God will hear me.
Do not rejoice over me, O my enemy.
Though I fall, I will rise.
Though I dwell in darkness, the LORD is a light for me.

Micah 7:7-8

What do you do when you wake up at 3:00 am and your brain clicks into gear immediately? I sometimes put myself back to sleep by imagining, in detail, the different routes I’ve commuted on. That didn’t work this morning, so I got up at started a batch of no-knead bread (when you start it at 3:25 am, even bread that takes 12 to 20 hours of rising could work for dinner that night). Then I laid in bed thinking about the chowder I made last night, and how I wanted to write down what I’d done. Here it is.

One 12-oz bag frozen corn kernels (or fresh corn kernels, cooked and removed from cob)
1 cup chicken stock
1 red bell pepper, chopped
1 small tomato, chopped
¼ cup green onion, finely chopped
¼ cup onion, chopped
1 can black beans
1/8 teaspoon black pepper
1/8 teaspoon white pepper
¼ teaspoon chili powder
1 ½ cups milk
3 tablespoons flour
¼ cup cornmeal
Cheddar cheese, freshly-grated

In a large stock pot, combine corn, chicken stock, bell pepper, tomato, green onion, onion, black beans, peppers, and chili powder. Bring to boiling; reduce heat. Cover and simmer for at least 30 minutes. Do not drain. In a separate bowl, stir together milk, flour, and cornmeal. Stir into soup. Cook, stirring constantly, until thickened and bubbly. Stir 1 minute more. Serve hot, topped with grated cheese, salsa, guacamole, and sour cream.

The original corn chowder recipe came from Comfort Food, by Better Homes & Gardens, but I’ve changed it to be more Mexican-y because I’m on a Mexican food kick right now. I think that the soup could probably benefit from simmering longer, but we didn’t have time to let it sit for a couple hours to let all the flavors really mix right. As with most soups, this will probably be better as leftovers today than it was when I made it yesterday. This would be good combined with a taco salad. It’s hearty enough that you don’t really need a side of bread.

Oh, and it turns out Ian does like corn chowder. Go figure.

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