When evenings start to get chilly here on the Sunshine Coast, I naturally begin thinking of comfort food.
My daughter, who lives in Edmonton, requested a recipe for corn chowder. Here I’m using a centre ham slice, but a package of bacon fried very crisp or a nice piece of smoked sausage, shrimp or even chicken would make a great alternative.
If you’re wondering what you should serve with my corn chowder, how about a super-easy loaf of crusty cheddar dill bread. That recipe is below.
With a few simple ingredients, you can whip up this apple cake, too, to round this into the type of meal you can serve guests. It’s great warm, right out of the oven, or cold with coffee for a sweet breakfast treat.
Put on a fresh apron and let’s create a feast; invite the neighbours, it’s going to be delicious.
Corn Chowder
2 Tbsp olive oil
1 large yellow onion (chopped)
Optional ( If you like heat, add a seeded and chopped jalapeño)
3 sticks of celery (chopped)
Centre slice of ham (chopped)
5 potatoes (peeled and chopped)
2 cans of creamed corn (no name brand is a good choice)
2 cups frozen corn kernels
4 cups chicken stock
¼ cup cooking sherry or vermouth (optional)
2 cups homogenized milk (you can use any type of milk)
½ cup coffee cream (you can skip if you’re counting calories)
Choose a large, heavy soup pot, turn to high heat and add olive oil; add the chopped ham and heat thoroughly giving it a frequent stir. We want this ham to just start to fry and turn brown.
Turn the temperature down to medium high heat and add chopped celery and onions, stir this mixture with the ham until the onions and celery become fragrant, soften and begin to caramelize. The pot will be at a point where ingredients are becoming dry and there are bits of browning on the pan.
Add the sherry, and about one cup of the chicken stock. Deglaze the soup pot, stirring up all the lovely flavours; now you can add your potatoes and stir well, add the remaining three cups of chicken stock ( should be just enough liquid to barely cover the contents), bring to a boil, turn down to medium low, allowing the broth to simmer for 10 to 15 minutes; we want the potatoes to break apart easily.
Once the potatoes have cooked you can add two cans of creamed corn, the two cups of frozen corn, the milk and coffee cream. Turn the heat up to medium high; you want to heat the soup thoroughly, but have to keep close watch as to not scorch the soup to the bottom of the pot.
Cheddar Dilly Bread
2¼ tsp active dry yeast
1 tsp table salt
1 tsp rock salt for topping the bread
1 tbsp sugar
1 cup warm water
2 tbsp chopped fresh dill weed
1 cup freshly shredded sharp cheddar cheese
2 tbsp olive oil
2 cups flour
In a small glass bowl, use a whisk to combine the sugar, dry active yeast and the warm water. Set aside to rest for five to 10 minutes.
In a large mixing bowl, combine the flour, table salt, dill weed (you can substitute any of your favourite herbs here) and shredded cheese.
When the yeast mixture has risen and is frothy, add to the mixing bowl using a rubber spatula to ensure you get all the liquid into the mixing bowl.
If you have a stand mixer, use the dough hook to combine the mixture. If not, don’t worry, this recipe is easy to bring together by hand.
Use a large wooden spoon to combine the mixture, turn out onto a floured board and knead until you have a nice small ball. Place in a well-oiled bowl and cover with plastic wrap. I use a plastic bowl that has a snap-tight lid.
Put the bowl in a nice warm place (in the oven on a proof cycle, next to the hot water tank...my place of choice). Check back in an hour; we want this dough to double its size.
Once the dough has doubled in size, it's time to punch the dough down, deflate the dough and mould into a round loaf. I like to bake mine in a heavy cast-iron frying pan. Here I’m using some duck fat to grease the frying pan and I’ve added about 2 tbsp of corn meal. Just some vegetable oil will work as well.
Using a very sharp knife, make cross slices on the top of the dough and leave in a warm place to rise for a second time. Once the dough has doubled in size for the second time, preheat your oven to 350. Sprinkle ice water on the top of the loaf and then sprinkle the rock salt on the loaf; place in the hot oven for 30 minutes.
Let this loaf cool for 10 minutes if you can before serving with butter and your corn chowder.
Apple Cake
¾ cup all purpose flour
1tsp baking powder
¾ cup sugar
2 large eggs
3 tbsp dark rum (brandy, whiskey, will also work well)
1/2 cup melted butter
4 apples washed and chopped
½ cup pecans
1 tbsp of sugar
Preheat the oven to 350. Lightly grease a pie plate or a springform pan.
In a mixing bowl, combine sugar and eggs, mix on high for five minutes until light and creamy. Slowly pour in the rum, followed by the melted butter and mix on low. Next, add the flour and baking powder mix on low until the dry ingredients are well combined. Remove the mixing bowl from the mixer and fold in the chopped apples. Turn the batter into the pie plate and place into a hot oven for 40 minutes.
Serve warm with ice cream or plain with a cup of coffee or tea. Enjoy all the flavours of these great comfort foods this fall. Remember, everything tastes better when you share with friends.
Mary Mullaney is a qathet Regional District resident and creator/owner of Aprons for Divas.
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