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

- 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. 



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

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

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


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