There has been so much sweet corn coming in the CSA, and while I love making salsas and grilling it, I can never help myself when we get potatoes too. I HAVE to make this chowder. It was also exceptionally rainy and cool in NYC this past week, and so it was a perfect trial run for Winter. Plus I have been spending a ton of time thinking about corn as I plan to compete in the King’s County Corn Bowl Get Tickets!!!!

Now, as for my recipe for chowder…

Years ago I met a time traveler (I am convinced.) named Seth, who drinks chicory coffee and enjoying blacksmithing and playing the accordion. He is also a fantastic cook, and the first thing I ever had of his was his corn chowder. And it was insanely good. So I asked him to email me the recipe. Here is the exchange that followed.

—–Original Message—–
From: Johnson, Seth
To: Stutts, Eryn
Subject: The Greatest Soup in the World

Seth wrote:

Ok. So this isn’t like your normal sort of recipe. I cook with mojo and not exact amounts. Not to mention, being from New England automatically makes it taste better.

Cut up 1 Large yellow onion, start browning it with butter in a large pot. When onions wilt and start to brown, throw in however much bacon you want. It’ll vary depending on how much you’re making. Use the high quality shit too, not that weak ass oscar meyer socialist bacon. Season with black pepper at this stage as well because the heat will release it and it’ll soak into the bakey.

Once bacon is cooked to a suitable level (not too hard), remove it and the onions and set aside.

Cut up some potatoes. I use Yukon Gold or Idaho. Probably like 6 decent sized ones. Depends on how thick you want it and how much tater you like.

Have them peeled and cubed into fun squares. Plop them right into the pot with the grease and all that left in it. Fill with water so it is just below the peaks of the taters and bring it to a boil until the taters are tender by poking with something sharp.

Have two cans of evaporated milk?(the non-sweet one) and throw them into the pot. From this point I’ll add a little whole milk to get the consistency I want or to make more. (This saves the pain in the ass of actually making a roux and all that French bullshit).

Cook on a low heat for however long you want. The longer you cook it, the more the soup will thicken up as the potatoes will break down. I usually go for an hour and a half or so. Stir it every so often so it doesn’t burn on the bottom.

I’ll throw in some grated sharp cheese like extra aged gouda or extra sharp cheddar as it’s cooking for a bit of flavor and season with salt to taste.

Seth Johnson
Pinecone Inn

—–Original Message—–
From: Stutts, Eryn
To: Johnson, Seth
Subject: Re: The Best Soup In The World

Is it just my being freakishly tired, or is there no corn in this recipe?

—–Original Message—–
From: Johnson, Seth
To: Stutts, Eryn
Subject: Re: The Greatest Soup in the World

Oh yeah. Add 2 cans creamed corn and 1 regular when you add the milk.

______________________________________________________________________________________________________________________

Wow. But it still makes me laugh every time. Now, I changed a few things after years of making this. I use cubed pancetta instead of bacon, and I use 4 ears of fresh corn and a can of creamed corn, although you need not use a can of anything if you don’t like. I also added a step – Dice a turnip or two and toss in before the potatoes and cook them down for about 15 minutes and THEN add the potatoes. Makes you feel less guilty, and adds just a touch of flavor. How will you make it?!