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Supper Co-op

October 4, 2011

J.D. has been experimenting with baby broth for next week’s Sunday Dinner.

He also tried stewing a more mature bird.

That’s James’ “my bum is on fire” face.

I bought this cauldron of a pot because a couple of friends and I have started a supper co-op. Once a week we each cook a dish that can be shared with the other two. It’s brilliant. I cook once, we eat thrice. What was not brilliant was trying to cook 10 litres of chili in an 8 litre pot. My stove looked like I had been using those knives for something else entirely.

Last night I made Moosewood corn chowder. This is significant because it’s the first food that Jasper has ever rejected. Ever. Every now and then we’ll pop something in his mouth and he’ll be like, “Really? Well okay.”   When I say “rejected” I don’t actually mean he spat it out. Jasper would NEVER do that. I just mean he made a theatrical face of disgust. In the end he ate more of it than James. After all, he never knows when he’ll eat again.

If you’re interested in starting one of these such supper co-ops, I would highly recommend it.  The toddlers of the world pioneered our SELF DO! culture. We  don’t like to ask for help and we don’t like to feel as if we couldn’t do it all by ourselves. When friends are hesitant to accept help (for fear of inconveniencing me) I remind them that if I was in the same situation, they would certainly offer and want me to accept the same help.

Anyway, a supper co-op is a small way we can help and accept help from one another. If I am not cooking between four and five p.m. (the hour in which my shins become grump magnets) on any given day, then it is a good day indeed. This kind of thing is even more important when you live a bajillion miles from family as we (and most of our friends) do.

I think two or three co-op members is the max for producing manageable quantities of food. I will start posting the adapted recipes for whatever I’ve made in case you need ideas. All of the recipes will be vegetarian, dairy, soy, and wheat free to accommodate various allergies and breastfeeding intolerances. (Although the wheat ban might be lifted soon)  We may have to start cooking paper or something equally benign when we run out of recipes that qualify.

I usually end up with an extra supper’s worth of food even after delivering to the co-op. I either freeze or try and save this for someone else who also has those four to five shin magnets…

Here it is: Moosewood Corn Chowder times three . No one else made a theatrical face of disgust while eating it, FYI.

Corn Chowder

Recipe By : Moosewood Restaurant Daily Special, page 117

1 (3) cup chopped onions
1 (3) tablespoon canola or other vegetable oil
2.5 (7.5) cups diced potatoes
.5 (1.5) cups diced celery
.5 (1.5) teaspoons dried dill
1/4 (3/4) teaspoon dried thyme
1 (3) bay leaves
3 (9) cups water or vegetable stock — (see Note)
1 (3) cups diced red and/or yellow bell peppers
4 (12) cups fresh or frozen or canned corn kernels — (see Note)
1 (3) tablespoons chopped fresh basil — (optional)
2 (6) cups milk (I used unsweetened almond milk and it was great)
salt and ground black pepper — to taste
fresh dill or parsley sprigs
or a few fresh basil leaves

Serves 4 To 6   A LOT. Total Time: 45 To 50 Minutes

A creamy, sunny-hued classic that you can make at any time of the year,
Corn Chowder is a friendly, comforting soup especially popular with young
folks and sweet corn lovers of any age. We tend to match this soup with
all-American summer garden salads for combo meals, but it also works in a
Mexican, Italian, or Caribbean menu.

In a soup pot on medium heat, saute the onions in the oil for about 10
minutes, until translucent, stirring often. Add the potatoes, celery,
dill, thyme, bay leaf, and water or stock. Cover and simmer gently for
about 5 minutes, until the potatoes begin to soften. Add the bell peppers
and corn and cook for 5 minutes. Stir in the basil, if using. Remove and
discard the bay leaf.

(I edited this next part to accommodate the large quantity)

Ladle the soup 2 cups at a time  into a blender. Whirl until
smooth and put the pureed mixture to a different pot(s) or bowl(s).
Repeat until all soup is blended. Return to the main pot and add the milk.
Add salt and pepper to taste. Gently reheat.

Serve with a few fresh dill or parsley sprigs or decorate with some fresh
basil leaves.

NOTE: If you’re using fresh corn, use the cobs to make this lovely stock:
Place the corn cobs, 1 chopped potato, 1 chopped celery stalk, 3 peeled
whole garlic cloves, a pinch of salt, and 10 cups of water in a large soup
pot. Bring to a boil, then lower the heat, cover, and simmer gently for an
hour. Strain through a colander. Yields about 6 cups of stock.

Per 12-Ounce Serving: 238 Calories. 7.2 G Protein. 6.5 G Fat. 42.8 G
Carbohydrates. 2.6 G Saturated Fatty Acids, 11 MG Cholesterol. 94 MG
Sodium, 4.4 G Total Dietary Fiber

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5 Comments leave one →
  1. Colleen Grandy permalink
    October 4, 2011 10:10 pm

    As a lucky co-op recipient, I can’t wait to eat it!

  2. Claire permalink*
    October 5, 2011 10:31 am

    we made the broth ourselves…

  3. Jemé permalink
    October 5, 2011 11:10 am

    This corn chowder recipe sounds delish! I can’t wait to serve it for a Sunday Family Dinner. The pics of the kids in the pot on the stove made my whole day. Thank you so much!

  4. Colleen Grandy permalink
    October 5, 2011 7:59 pm

    DELICIOUS! We had it for dinner tonight, and we added some basmati rice to our bowls to make it last even longer. Wow. Amazing flavour – did the broth come from James or Jasper?

  5. October 24, 2011 11:02 am

    What a fabulous idea! We often make huge batches of food so we get several meals out of one night’s cooking, but we can get tired of eating the same thing repeatedly. This would be a great way to mix it up.

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