22 May 2006

I may not be a Good Friend but I CAN make a Good Bowl of Soup



I am not a good friend for two reasons.

The first reason is that for my friend’s birthday, I bought her a copy of The Best of Cooking Light. A good friend would not give another friend a cookbook that has the phrase “Cooking Light” in the title, lest said friend thinks that I think she is getting husky and should therefore eat less. This is not the case. I know for a fact that my friend (who is not a husky girl) LOVES recipes by the people of Cooking Light. So maybe Reason #1 is not a real reason after all, and maybe I will be even higher on her list of friends for getting her this book that she wants.

The second reason that I am not a good friend, which would now be the first reason, since the real first reason was not really real, is that I used her present before I gave it to her. I am just awful.
I was hungry on her birthday.
She was out of town on her birthday.
So I made Chunky Potato-Corn Chowder from her new cookbook. Before I even scraped off the price tag.
My justification is that I had to test at least one recipe in the book to make sure it was not poisonous. Any good friend would do that for another good friend. Not only was the recipe not poisonous, but it was also delicious. Therefore, Reason #2, like Reason #1, is not a real reason either, and I have hereby declared myself a good friend.

Chunky Potato-Crab Chowder
Melt 2 or 3 tablespoons of butter in a large saucepan over medium-high heat.
Add: 1 cup chopped onion
¾ cup chopped celery
2 cloves minced garlic
Sauté 4 minutes.
Add: 1 pound red potato (don’t peel! it’s too pretty to peel!), that has been cut into 1-inch cubes, and sauté 1 minute.
Sprinkle with 3 tablespoons of flour. Cook 1 minute, stirring constantly.
Stir in: 2 ½ cups of milk (or a mixture of milk and half & half, for those inclined towards creaminess and
not lightness)

1 teaspoon of fresh thyme
½ teaspoon of freshly ground black pepper
¼ teaspoon nutmeg
1 14 oz. can of creamed corn
1 14 oz. can of chicken broth
Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Stir in: 8 ounces of crabmeat
3 tablespoons of parsley
1 teaspoon of kosher salt
Cook 5 minutes, until heated through and flavors have blended.

Notes:
Crabmeat is not that expensive if you buy it in a can in the refrigerated section of the grocery store. Claw meat is less expensive than meat from the body meat, and has more flavor.
Don’t use too much black pepper or else you won’t be able to taste the corn. It is important to taste corn in corn chowder.

5 comments:

Lea said...

Hmmm... I've been looking for a good recipe for crab and corn chowder... and after reading this one... it sounds more like what I've been after. Definitely going to try this one. thanks for sharing! =)

heather said...

I think you are definitely a good friend. Especially since just an hour ago I was thinking... what could I give my friend for her wedding?? How about one of my cookbooks that I never use? Does that make me a bad friend. No probably just cheap.
I guess you could have gone so far as to copy said gift and then give it to her, which is worse? I don't know.

Oh by the way, nice site!

Erielle said...

You're funny, Heather! That would be hilarious if you photocopied a book and gave it to someone.
If you wanted to give your friend one of your cookbooks, you could still do it, but you would have to give her your best cookbook that you always use, one with foodstains so she knows you use it, and you have to make sure she knows that you really sacrificed your happiness for her.

foodnastics_nyc said...

Yum...this sounds heartier than the version I've been making, which the bf would love.

For a lighter version, use fresh or canned corn (not creamed), and switch the quantities of chicken stock and milk/cream.

I usually add a 1/2 cup of chopped green pepper or scallions for color.

Read that the cream could curdle, even with the roux/mirepoix business going on...? True/False? I've been adding the crab meat (canned and pre-cooked) and dairy at the very end, once the soup is off the heat. Turns out brilliantly, but probably doesn't have the same creamy thickness...



Melt 2 or 3 tablespoons of butter in a large saucepan over medium-high heat.
Add: 1 cup chopped onion
¾ cup chopped celery
2 cloves minced garlic
Sauté 4 minutes.
Add: 1 pound red potato (don’t peel! it’s too pretty to peel!), that has been cut into 1-inch cubes, and sauté 1 minute.
Sprinkle with 3 tablespoons of flour. Cook 1 minute, stirring constantly.
Stir in: 2 ½ cups of milk (or a mixture of milk and half & half, for those inclined towards creaminess and
not lightness)
1 teaspoon of fresh thyme
½ teaspoon of freshly ground black pepper
¼ teaspoon nutmeg
1 14 oz. can of creamed corn
1 14 oz. can of chicken broth
Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Stir in: 8 ounces of crabmeat
3 tablespoons of parsley
1 teaspoon of kosher salt

Erielle said...

foodnastics~ thanks for the suggestions and the new recipe. I love the idea of adding the green vegetables for color. It always feels better to have some green in my mouth.