Culinary Abominations

Roasted corn chowder with spinach and beans (New Recipe #1):
This is a convenient little dish, easy to make, just toss in some veggies and cook. It’s also high in fiber, for those who prefer bulk in their soup. (”Whoa, greasy chicken soup is a laxative??” - Vasu G., RIP 2004.) (n.B. - Vasu, if you can hear me or read this up there, please do remember the first topic in that conversation back in 2003 was in fact spinach soup as a laxative, and not greasy chicken soup.)

Anyways, this soup is also versatile, and like any corn chowder, is delicious eaten hot (as a comfort food during cold, rainy and/or snowy winters) or even chilled for the summertime.

Ingredients:

1 lb. frozen corn kernels

2 Tbsp. vegetable oil (Canola is recommended; olive oil will smoke)

3/4 cup milk

Salt, to taste

Cayenne powder and/or crushed black pepper (optional)

4 oz. (1/4 lb.) frozen chopped spinach, or chopped fresh equivalent (most fresh spinach bags have 4-5 oz. of spinach in them).

One (16 oz. can) of drained Italian ‘cannellini’ (white kidney) beans, or other cooked beanage of your choice.

Yogurt or sour cream (for serving; optional)

Method:

Heat a large saucepan (or small soup pot) to high heat and add the oil. Add corn (don’t worry if it’s still frozen), and stir-fry (!). The lowest layer of corn will eventually blacken slightly, accompanied by loud splattering noises, and if you’re not careful, burned hands. Add salt to taste (was about a half teaspoon for me). Cracked pepper or cayenne powder may also be added. Add milk and set the stove to simmer.

Simmer this mixture for about 20 minutes (or up to 60 minutes for really soft corn). Take care that the milk never gets to the boiling point (this can ruin your soup!).
[Continued below]

…then, use a hand-blender to “crush down” the chowder to your desired consistency. Careful that you don’t splatter yourself with hot soup.

Add spinach (it’s okay if it’s still frozen) and beans. Simmer until spinach is done (about 5-10 minutes). Serve with a dollop of yogurt or sour cream, if you want.

Again, the soup can also be chilled to make a favorite and fun summertime appetizer.

Serves about 4-6.

After almost three, that’s right, THREE years in hiatus, Culinary Abominations is back in action, with more recipes (coming now) as well as the classics (once I get to doing that part, not sure when that is).

Look forward to new content!

- The Abominator