Life rarely turns out as planned, even when those plans aren’t particularly difficult to follow. My internal GPS has given up on reaching planned destination, and I’ve driven myself into a lake. People actually do that – follow their GPS into lakes and other obstacles. I love people like that, who don’t really think things through. How easy life must be. One man in the UK, thought that his car’s “cruise control” meant he didn’t need to control anything. He got into the back seat, where he had a coffee machine, and attempted to make a coffee. He crashed, was confused. Truly amazing! Also, how was there coffee in the backseat? Was it battery operated? Did he have cake? Did he spill boiling water over himself when he crashed? You just know that he has children. Sigh.
Back to the foods.
As I was lamenting my life and all of its failure, the Boy and I remembered it was his birthday. He’s 28, and we’re breaking up as he’s not young anymore. Not really. But we’ve both always been underwhelmed by birthdays and so avoid making a fuss when either of us remembers we were born once. I do try to be polite and probe to see whether he’d like me to make a particular dish for his anniversary. He didn’t want anything, but there was some corn in the fridge, so I could use that. He was correct.
Enter delicious chowder. Which isn’t a soup?
I spent the rest of the day saying chowder in a French accent, and then like an American, a la Simpsons. I was inspired by a recipe in the cookbook “Weeknight Vegetarian” by Ivy Manning.
- 2 garlic cloves, smashed
- 1 onion, diced
- 2-3 carrots, chopped 1 cm-ish
- 3 potatoes, chopped 1 cm-ish
- 1 tsp thyme (I used dry)
- ¼ cup flour (I used brown rice flour)
- 1 litre veggie stock
- 1 tsp smoked paprika
- 4 corn cobs
- ½ cup wild rice, cooked, drained
- ½ cup coconut milk
- In a large pan or pot, saute the garlic, onion, carrots and potato for a few minutes.
- Add in the flour and thyme, quickly stirring to coat everything. Once coated, add in the stock and paprika, which will thicken. Allow to thicken for about 5 minutes.
- Meanwhile, take a knife and slice the kernels from your corn cobs. Pour the kernels into your pot, and add the cob as well. Reduce the heat and allow to cook for 15-20 minutes, with the lid on.
- Next, remove the corn cobs and discard. Stir through the rice and coconut. It should be lovely and thick.
- Season as needed, and you're ready to go. Yum!