It’s true, necessity is the mother of invention. I spent the Labor day weekend in Cincinnati with my parents. As any mom would, mine scans Relish magazine looking for my photos and recipes, while of course she has no intention of cooking any of it. She mentioned she wanted to make the Smoky Shrimp and Corn Chowder in the September issue, although we both knew she never actually would. (My mother hates to cook.) So, I made it for her, well I tried.
She had no smoked paprika (no shock) and no cayenne, which didn’t concern me as she doesn’t like spicy exotic tasting food anyway. However the recipe is simple, and halfway through, I found that the spices really did make a difference, as did the lack of shrimp. My mother was so happy she had the corn and shrimp, but when I pulled the frozen bag of baby shrimp out of the freezer, I found it was dated 4/3/09. Lordy, lordy, 2 1/2 year old shrimp was a no go. At this point, I needed to get creative. So I found a container of unopened, (thank heavens) Alouette cheese in her fridge. Bingo. It was spinach and artichoke variety and 4 ounces of this melted into the soup provided just the right, albeit different, creamy flavor. A new recipe, another one mom will never make. But that’s OK, she sews a mean hem.
Quick Creamy Corn Chowder
4 strips bacon
1 cup shopped onion or green onion
4 ears fresh corn
2 tablespoons flour
2 medium baking potatoes
5 cups 2% low-fat milk
4 ounces Alouette spreadable cheese(garlic and herb or spinach and artichoke)
1 cup chopped arugula or spinach or parsley
- Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside.
- Cook bacon in large Dutch oven. Remove from pan, drain and crumble.
Add onions and corn to bacon drippings. Saute 10 minutes. Add flour, whisking well and cook 2 minutes. Add potatoes and milk. Cook 10 minutes or until thick and creamy. Add alouette cheese and stir until melted and creamy Stir in arugula. Serve with crumbled bacon.