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
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.
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.