Wednesday, October 22, 2014

"Our State Fair..." + Roasted Corn Chowder

I know exactly what you're thinking right now... I really wish I could see even more photos of Kate's offspring commingling with livestock.  Well, my friends, you're in luck, as this past weekend, we loaded up on hand-sanitizer and antacids, threw the kidlets in the double stroller, and hit up the State Fair!  


Since I like to fancy myself Ann-Margret circa 1962, my very patient family endured many rounds of Rogers & Hammerstein {although, after all the Fletcher's and assorted fair-fare, I likely resembled Blue Boy over the lovely Emily Porter}... but such is tradition!


Per usual, the Children's Medical Petting Zoo was a huge hit -- camels and giraffes and zebras and longhorns and llamas {no red pajamas, though} and donkeys and itty bitty baby piglets, oh my!  


L was none too impressed by Big Tex {he is quite loud, but...SOB!}; this was about as close as we were able to get without audible protestations {and she still looks pretty perturbed by his instructional interruptions to her brisket taco eating}: 


B was generally unimpressed.  Given he was unable to pet or eat or ride anything, I'll give him a pass this year. 


After doing our darndest to contract tapeworms and then eating our faces off, we took a spin on the mini Midway.  Sadly, L is still too young to ride anything legit {re: makes you want to puke}, but the race cars, airplanes, and carousel thrilled her... and this fat bear in pink overalls sufficiently traumatized her.


Yearly Fair Bucket List: COMPLETED.

From the 3rd Most Wonderful Time of the Year to a recipe inspired by the 2nd Most Wonderful Time of the Year {Texas State Fair < Hatch Chile Season < Christmas}, this corn chowder is perfect for a chile night* -- thick and comforting, but without all that heavy cream weighing you down.  Do all your prep work wherever you can grab a spare 15 minutes, and this comes together in two shakes of a blue-ribbon lamb's tail, with only 30 minutes - max - of simmering. 


Hatch Corn Chowder with Potatoes & Carrots
adapted from Damn Delicious

Ingredients
- 2 T. butter
- 1 large leek; halved, then thinly sliced {white and light green parts only}
- 3 Hatch chiles; roated, then de-stemmed and de-seeded {poblanos or Anaheims work great, too} 
- 2 cups milk {I used 1.5 cups of skim and 1/2 cup half&half}
- 3 T. flour
- 3 cups chicken broth 
- 1 pound small potatoes; halved or quartered {I used a mix of purple, red, and creamer}
- 1 pound carrots; sliced 
- 1 pound roasted corn kernels {one bag from the frozen section}
- 1.5 T. creole seasoning 
- 3/4 tsp. thyme 
- 3/4 tsp. salt 
- chopped chives, for garnish

Melt butter in large stock pot or Dutch oven. At Medium heat, saute leeks and chiles until tender, about 5 minutes.  Sprinkle flour over leek-chile mixture.  Slowly whisk in milk, one 1/2 cup at a time, until completely incorporated and starting to thicken -- about 3 minutes.  Stir in chicken broth, potatoes, carrots, corn kernels, and spices.  

Bring to a boil, then reduce heat to Low.  Simmer until potatoes and carrots are tender, about 20-30 minutes. 

*PUN!

4 comments:

  1. I think SS would flip out at a petting zoo! That chowder looks great.

    ReplyDelete
  2. Can we talk about your embellished shirt pretty please?

    ReplyDelete
    Replies
    1. Sure! It's from Loft! It's sweat shirt material and super comfy.

      Delete

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