News You Can Bruise for 2004 August 15

(2) Sun Aug 15 2004 22:17 PST Ultimate Chowdah: I made this out of Planet Organic leftovers that I've been too lazy to cook the past few weeks. It is delicious (there is a huge amount left). Sumana says "It's the best chowdah I've ever had." I think it is too.

Ingredients

• 4 Russet potatoes, diced (do not peel!)
• 2 ribs of celery, chopped
• 3 carrots, peeled and chopped
• 3 ears corn, cut from the cob
• 1 can creamed corn
• 2 cans vegetable broth plus water to cover
• 2 large leeks: soaked, chopped, soaked again (this is to get rid of any dirt or sand)
• 1 cup cream
• Tarragon
• Thyme
• Salt and pepper

Procedure

Put everything except the leeks and the cream in a pot and start a-simmerin'. Saute the leeks in butter and put them in the pot. Once the potatoes and the corn are cooked (maybe 30 minutes), mash the soup with a potato masher. If you want, blend it a little with a stick blender. At the last minute, stir in the cream to turn it into a chowdah.

This is the only recipe I know of that is both a potato-leek soup and a potato-corn chowdah. That's right, it's two soups in one. Step right up!

PS about stick blenders: they cost about $30 except for one particular brand (I forget which) that costs $10. It's not worth $30 to have one but I think it is worth $10. So get the cheap one. It is useful for: soups, whipping cream, light drink-mixing duty.

PPS: Susanna, I made your ninety-minute rolls this morning and they were so good that I made another batch in the evening.