A Northwest Chowder

19 Sep

Let me first say that I’m sorry.

I don’t have any appetizing photos of farm fresh produce, or photos of a just prepared meal to share with you in this post. Nothing visual to make your mouth water, or inspire you to get in the kitchen.

You see, we’ve been taking care of a brand new human being around here. 

Now, I do have a picture of him:

Do you forgive me now?

What I have to share in the way of food is a hearty chowder recipe that my husband and I learned to make from The Northwest Best Places Cook Book when we lived in our home state of Oregon. The addition of Tillamook Cheese is what makes this a truly Northwestern Chowder, but you can pick out a local cheese of your liking to make this chowder as “local” as possible.  Just make sure it is a sharp cheddar cheese. It goes really well with The Flour Garden Bakery Rustic Bread.

A cozy meal for a cozy night at home — especially while holding a cozy newborn baby.

Enjoy!

Northwest Chowder

Ingredients:

  • 4 cups peeled potatoes, diced
  • 4 cups water
  •  1-2 tsp cumin seed
  • 1/2 cup butter
  • 2 large onions, chopped 
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 2 cups corn kernels
  • 8 to 10 ounces of sharp cheddar cheese, grated

Directions:

  • Combine potatoes, water, and cumin in a large pot. Bring the water to boil. 
  • Lower the heat to a decent simmer until the potatoes are just tender (about 15 minutes).
  • While the potatoes are cooking, heat butter in a large skillet over medium heat. Add the onions and cook until transparent. Sprinkle the flour over the onions and continue cooking for a few minutes until well mixed.
  • Add the onions to the potatoes and water, then add the milk, corn, salt and pepper to taste. 
  • Simmer the chowder for about 20 minutes, until it thickens, stirring occasionally.
  • Sprinkle some cheese in the bottom of individual soup bowls, then ladle the chowder over the top. Serve with remaining cheese over the top of each bowl, allowing each person to stir their own cheese into the chowder.
  • Serve with a nice loaf of bread.

What is your favorite soup to make? Share it with us in the comment section of this post, or on Facebook.

2 Responses to “A Northwest Chowder”

  1. realocalcooking September 24, 2012 at 1:52 pm #

    Aw….so sweet….those new humans! Thanks for sharing a sweet picture of peace found in a babe’s nap.

Trackbacks/Pingbacks

  1. Giving Thanks through Food « The Farm Table RVA - November 10, 2012

    […] to turn these tasty vegetables into an offering of thanks to our close neighbors who helped us with the arrival of our third child in September. Most of our family lives in the Pacific Northwest, so we relied on the kindness and […]

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