I’ve come to realize that many of us have been bequeathed a cherished family recipe. Be it simple or elaborate to prepare, it’s a dish so fiendishly delicious that it is the unmistakable star of the family meal, whether celebrating triumphs, comforting woes, or keeping family traditions alive. Withholding such heirloom recipes from the world seems almost cruel. Hence, I am championing the family recipe. I will entice the people in my universe to share favourite, nostalgia-infused family recipes, and I will give one of them centre stage in this very space on a monthly basis. In the end, we are all family, and these recipes represent the legacies of our shared passions. This month’s post is written by Patricia Maloney. Enjoy!
This week we had a feed of corn on Tuesday night. Maude was home and I wanted her to have some corn before she went back to school to attend her fourth year at Queen’s. She bought a dozen ears for me, and unfortunately it wasn’t as good as the two feeds Fred and I already had this summer. They were very tender and sweet.
When we were growing up, my mother made the funniest noises when she ate corn. We used to laugh at her. Now that I’ve turned into my mother, I make funny sounds when I eat corn.
Corn is like maple syrup; eat it as-is with butter and salt, or in my case, with non-hydrogenated margarine and salt.
So I had three ears left. I cut the kernels off the cobs and put them into the fridge. Today I made corn chowder for supper.
Many recipes call for bacon in corn chowder. This is delicious but I usually make it vegetarian for our doll Maude, even though she’s not here. I will freeze the leftovers so she can have some when she comes home next time.
This recipe requires about 4 cups of vegetables; use whatever you have on hand. I used scallions because I had them in the fridge.
1 tbsp olive oil
2 stalks celery, diced
2 medium carrots, peeled and diced
1 green pepper, chopped
1 onion, chopped
2 scallions, chopped
1 tbsp flour
4 cups vegetable broth
1 potato, chopped
1 sweet potato, chopped
1 can (14-19 oz) creamed corn
3 cups corn
Fry celery, carrots, pepper, onions, and scallions in oil in a large pot for about 5 to 10 minutes until wilted. Add flour and work into mixture, cooking for a couple of minutes.
Add broth and bring to a boil. Add potatoes, creamed corn, and corn. Reduce heat to allow soup to simmer uncovered for about ½ hour until potatoes are cooked. Enjoy!
Editor’s Note: This recipe is taken from Patricia Maloney’s book, “Cooking by Feel.” If you are interested in buying a copy, please contact me at email@example.com.