Thanks, for the Blog, and the recipe! Like previous commenters, I am awaiting my new book to dive in to. Excited and a little freaked out at the same time . Here's one of my recipes for you and your subscribers to try:
Potato Corn Chowder – Joan Thompson
2 Cobs of corn
2 medium yellow potatoes
1 small or ½ medium onion, finely diced
2 – 3 cloves of garlic, minced
8 – 10 sprigs fresh Thyme or tsp dried Thyme
½ tsp red pepper flakes
2 cups unsweetened coconut milk (I used the brand “Silk”). **You can use a can of coconut milk, but just add enough extra vegetable broth to make it equal 2 cups
1 cup vegetable broth
Salt and pepper to taste
Cut kernels off the cobs and sauté in a tsp of olive oil over medium heat with the thyme; (remove the leaves while pulling the stems through your pinched fingernails/fingertips), for 7 - 10 minutes, or until some of the corn browns. Heat the coconut milk and broth in a separate pan, over medium heat, until almost boiling. Keep hot. Meanwhile, dice the potatoes finely, and cook over medium heat, with 1 cup of water in a shallow saucepan (Or a wok!), until most of the water has reduced away; this should be enough to soften the potatoes. Add the onion, garlic, red pepper flakes, salt and pepper to the potatoes, “stir-frying” until onion is clear and soft. Add the corn to the potato mixture. Add the heated liquid mixture, cover, and simmer on low for 15 – 20 minutes. If you have a great recipe for Dumplings, this would make a great fall or winter meal.
Serves 4; double or triple the recipe as needed. Freezes well.