Saturday, November 2, 2013

Heh

She said, "It's time for you to blog. You're lazy and it isn't fair to your followers." 

I said, "Heh," or something similar.

I stood in the kitchen and continued my corn and shrimp chowder, and let me tell 'ya, it smells so friggin good. She stood nearby and repeated herself. Then, "Post about your chowder."

So much for my book vacation.

My plans were to take a few days off, which I've done, and try and make a dent in my 'to read list.' At present I'm knee deep into The Lost Years by Barry Broadfoot. Highly recommended.

So there, my current state of affairs is loaded to the side of peace filled with easy music, books, and a nice pot of fresh corn and shrimp chowder. If the mood strikes I may move my watch back an hour tonight....or not.

Kinda blue, isn't it....the shrimp is added about fifteen minutes prior to serving. Chop about a cup of fresh arugula and sprinkle when served. If enough interest is generated I will take the time and write out the recipe....its locked away somewhere way back in the dark dank interior of my mind.

Take care.

Stephen



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19 comments:

  1. Old NFONovember 2, 2013 at 7:30 PM

    Looks good! :-)

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  2. AnonymousNovember 2, 2013 at 8:55 PM

    Looks yummy Stephen :-)

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    1. StephenNovember 2, 2013 at 9:13 PM

      I used large count shrimp...big suckers, like chewing a piece of heaven. Thanks, my lovely friend.

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  3. KellyNovember 2, 2013 at 9:32 PM

    Enjoy your book vaca! Chowder looks yummy and I love the different pictures on the top of your blog. I still haven't figured out how to do that yet lol!!!!

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    1. StephenNovember 2, 2013 at 11:53 PM

      Thanks, Kelly. If you have pictures loaded into your picture library of your computer just hit the details button, then click on 'layout' and then add picture and place in the location you'd like...it's fairly simple. Then, hit save. Use Google search for millions of pieces, try a search for 'image of earth,' or whatever subject matter that tickles your fancy. Have fun.

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  4. PioneerPreppyNovember 2, 2013 at 11:17 PM

    I do love a good chowder and yours looks wonderful.

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    1. StephenNovember 2, 2013 at 11:59 PM

      I use fresh corn, when possible, four to six ears. Just cut from the cob, scrape the juice with the back of the knife, along with onions, potatoes, and of course fresh shrimp. Spices to taste...milk and cream with butter. I caramelize the onions in bacon fat then add the corn. After about ten minutes drop in two tablespoons of flour. Stir until thickened then add the milk/cream and two large potatoes (baking) microwaved and chopped. Simmer for about forty-five minutes. Then the shrimp and a handful of the arugula...enjoy.

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    2. StephenNovember 3, 2013 at 12:01 AM

      Remember, when the shrimp turn pink the chowder is finished.

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    3. PioneerPreppyNovember 3, 2013 at 2:03 AM

      I copied and pasted this recipe for the Mrs. and I to use. What size shrimp is best. Remember up here we are lucky to get frozen at best :(

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    4. PioneerPreppyNovember 3, 2013 at 2:04 AM

      Oh I see you answered the shrimp size up above...

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    5. StephenNovember 3, 2013 at 10:43 AM

      PP, the size of the shrimp isn't all that important. Matter of fact I use weight, anywhere from one to two pounds depending on how rich (thick) you'd like your chowder, and it should be thick. We love seafood so I lean to the heavy end of shrimp, or crab.

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  5. KellieNovember 3, 2013 at 6:35 AM

    Sounds yummy, when do you add the butter? And is it ok, to just used left over baked potatoes? or do they need to be hot out of the microwave? I like to bake a bunch of potatoes at once and then pull one out of the freezer when I get a taste for one... I just reheat it with some butter and cheese on top in the toaster oven. :)

    I actually think I could make this without too much trouble. lol! I'm a horrible cook.... been trying for years to learn how to. hahaha!

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    1. StephenNovember 3, 2013 at 10:49 AM

      I add the first couple of tablespoons of butter as I caramelize the onions and corn. The second batch of butter after I add the milk/cream and potatoes. The amount of butter used is to taste, but it is important and always use real unsalted butter.
      Yes, its fine, and preferred to use left-over baked potatoes. If not, and this is what I've often done, buy two very large potatoes and nuke for at least eight minutes, then roughly chop. Truly, any good brown starchy potato will suffice but I like the large ones. Scrub them well prior and use whole...skin and all. I'll try and post my process in a new post. Horrible cook??? Nah, anyone with an ounce of creativity has the ability to cook...it's feel, not talent. Explore. Thanks, my friend.

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    2. KellieNovember 3, 2013 at 3:31 PM

      thanks! got it! :)

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    3. Sandy LivesayNovember 3, 2013 at 5:04 PM

      Stephen,

      Sweet Wife is right!!!! LOL.........

      This chowder looks delish my friend, thanks for sharing the recipe. Enjoy your dinner and your book tonight.

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    4. StephenNovember 3, 2013 at 6:28 PM

      Kellie, good...and, tried to say thanks over at your blog but seems it refused my offer. So, thanks for the nice words. You're a sweetheart.

      Sandy, my wife is so impatient when she's hungry. The chowder is very good...give it a try.

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  6. UnknownNovember 6, 2013 at 8:20 PM

    If you haven't read it already, North of the Sun by Fred Hatfield is an outstanding book.

    Joe

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