Manhattan Corn Chowder

I go on about gadgets in the kitchen. Most are a waste of counter or drawer space. The dishwasher is another pet peeve of mine. It really should be called the dish sanitizer. Although most of my family thinks it actually does wash dishes, therefore they put them in without rinsing, the truth is that the heavy lifting needs to occur (scraping, scrubbing and rinsing) before the dishes ever go into the machine to be “washed”. A waste of space, energy and strong detergent if you ask me.

Speaking of cleaning up, I find that if you clean as you go, there will be many less dishes at the end of the production. Most cleaning is quickest and easiest when the tool, pot or pan is just used and washed right away, not giving any time for whatever ingredient to dry and harden – requiring soaking and elbow grease. This is especially true with wood and other porous materials. I find that if you wash wooden bowls, cutting boards and spoons as soon as you use them then there is less chance for whatever food that was on them to permeate and stay on them. When you wash right away you can use less soap, which can also permeate. It is not pleasant to cut a piece of fruit for breakfast and find that it tastes like garlic, or soap, or both!

This recipe is sticking with our picnic, in a sense. This weekend when you are grilling corn, add 3 or 4 extra ears to make this soup during the week. I am always looking for new and delicious vegetarian meals for myself as well as my vegetarian son. This can be made totally vegan, but can also be made with bacon and chicken broth. Either one is good to start with and better the next day.


  • 3-4 Ears Grilled Corn, cut off cob
  • 16 oz. Frozen Corn
  • 3 Small White Potatoes, chopped
  • 1/2 Pound Fresh Tomatoes, quartered
  • 2 Celery Stalks with Leaves, chopped
  • 1 Onion, chopped
  • 4 Garlic Cloves, minced
  • 1/2 Jalapeño Pepper, seeds removed and minced
  • Water or Chicken Broth
  • 2-3 Pieces Bacon (optional)
  • Salt and Pepper
  • Olive Oil
  • 1/2 Teaspoon Curry Powder
  • 1/2 Teaspoon Smoked Paprika
  • Avocado (optional)
  • Walnut Oil (optional)


  • Large Sauce Pan
  • Baking Dish
  • Chef’s Knife
  • Blender or Stick Blender (optional)
  1. Roast the tomatoes with a drizzle of olive oil and salt and pepper for about 20-30 minutes.
  2. Par boil the potatoes for about 5 minutes.
  3. If you are using bacon, cook it slowly in the bottom of the sauce pan to render all of the fat. Remove to paper towels.
  4. Add a little olive oil and sauté onion and garlic.
  5. Add the celery and pepper.
  6. Add the corn, potatoes and tomatoes.
  7. Add just enough water (including the potato water) or chicken broth to cover.
  8. Add spices including salt and pepper.
  9. Boil for 5 minutes then reduce heat to simmer for 45 minutes to an hour.
  10. Taste and adjust seasoning if needed.
  11. Serve with a slice of avocado, a light drizzle of walnut oil and a few bits of crumbled bacon.

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