The cold weather is really upon us. We have a crusty covering of snow and the wind is blowing in off the bay right across the common. I love the cold and all the great food that goes with it. I recently had the challenge of feeding a construction crew at a mountain site and it was really cold up there, so I wanted to give them hot lunches or at least hot soup. The challenge was that the cooking facilities were a distance away, and I needed to transport hot soup to a really cold place. I wrapped a big pot in a blanket in a cooler with two big rocks heated in the oven on either side. It worked — it was almost too hot to eat! And the grilled ham and cheese sandwiches we put in there also stayed warm. The crew was very happy! My recipe today is the corn chowder I served on the mountain. It’s enough for a crowd of 12 hungry men.
Mountain Corn Chowder
CHANGE SERVING SIZE
- 2 lbs. breakfast sausage
- 2 onion(s) large
- 1 tbsp. thyme
- 6 cups vegetable stock
- 6 potato(es) russet, peeled or scrubbed well and diced
- 6 45 oz. cans corn canned and creamed
- milk as desired
- salt to taste
- black pepper to taste
- In a large pot, cook sausage, breaking up with a spoon until chunky and brown.
- Remove from pot to a paper towel-lined plate or pan.
- Cook onions in the sausage fat left behind in the pot until almost translucent, then add thyme and cook a couple of minutes longer.
- Add potatoes and vegetable stock and cook until potatoes are just tender.
- Add drained canned corn and creamed corn and browned sausage.
- Add milk to desired thickness.
- Season to taste with salt and pepper.
- Heat thoroughly but do not boil.