Corn and Potato Chowder

Great soup recipe for these wintry days that are finally upon us! Originally from Foy Update and adapted by These Peas are Hollow. Enjoy!

Corn and Potato Chowder

10 ears sweet corn
1 large vidalia onion, diced
1 1/2 lbs baby red potatoes, cut into 1/4 inch pieces
6 oz pancetta, chopped
4 cloves garlic, minced
4-5 tablespoons flour
2 tablespoons unsalted butter
1-2 tablespoons olive oil
6 cups chicken stock
2 cups whole milk
1 cup heavy cream
2 tablespoons minced parsley
2 teaspoons minced thyme
1 bay leaf
1 heaping tablespoon sugar
salt and pepper to taste

Prepare the corn first. Using a sharp knife, cut the kernels off the cobs and place in a bowl. Be sure not to cut too close to the cob, you want just the soft crisp nuggets of corn. Then you want to "milk" the corn cobs. This basically means you want to squeeze all the pulp and juice out of the cob, this will help make the soup nice and creamy. I used my microplane to gently grate the cobs of corn over a bowl. After I went over the entire cob with the microplane, I quickly ran the back of my knife down each cob to squish out the rest of the juice. This can get a bit messy, so use a large bowl and wear an apron.

In a large stock pot or dutch oven, heat a few tablespoons of olive oil over medium high heat. Add the pancetta and saute until most of the fat has rendered off and it is starting to get crispy, about 6-8 minutes. Remove the pancetta and set aside. Reduce heat to low and add the onions and butter. Cover and cook until onions have softened, stirring occasionally, about 12 minutes.

Add the garlic and saute for 1-2 minutes. Make a roux by sprinkling the flour over the onions and whisk for a minute or two until the flour has heated and is combined with the butter and onions. Slowly whisk in the stock and bring to a simmer.

Add the potatoes, bay leaf, thyme, corn pulp/juice, whole milk, and the cooked pancetta. Bring back to a simmer and cook over low heat for about 15-20 minutes, until potatoes are nice and tender. Add the corn and heavy cream, bring to a simmer again, and cook until corn kernels are tender but still crisp, about 10-15 minutes. Take out the bay leaf and serve topped with the chopped parsley and even some grated parmigiano reggiano.

The French Press - Lafayette, LA

We went to a wedding this weekend in Lafayette, LA and were looking for a great breakfast spot to hit on the way out of town. A spot-on recommendation from our friend Drew Zeigler landed us at The French Press in downtown Lafayette (214 E Vermilion St, Lafayette, LA / 337-233-9449). Here's what he had to say:

Sunday morning brunch/breakfast in Lafayette right now is all about The French Press. It's not a pastry place, but it's the best Sunday morning meal you'll get. The Chef moved here last year from NOLA and was the sous chef at Stella previously. They have a FB page with the breakfast menu. It's affordable and unbeatable. And, you can guess from the name, they have very good coffee, esp if you ask for the french press. Oh, and if you go to the French Press, you must beat the church crowd. I usually try to arrive by 10 am. They also have live jazz or local music on Sunday mornings.  If you're feeling very Cajun at the FP, try the Cajun Benedict. It has gumbo and boudin in it. It's crazy, but GOOD!

Drew nailed it! We beat the church crowd and ordered the French Press coffee, Cajun Benedict, and the Carolina Breakfast - split the two entrees. I think this was my first time having gumbo for breakfast, and I must say that it's got me wondering about poached eggs in gumbo??   

French Press Coffee

Cajun Benedict: French bread topped with a layer of boudin,

poached eggs, and topped with a healthy serving of gumbo!   

Carolina Breakfast: BBQ pulled pork and biscuit sliders,

chipotle-cheddar cheese grits, and a poached egg

mint press in the John

Pot-Luck Wedding Pumpkin Pie

Angela and I were recently invited to a pot-luck wedding in Audubon Park (a fantastic idea that was a lot of fun to be part of). For our dish we decided on pumpkin pie.

The recipe for this delicious fall treat was adapted by our friend Marisha Simons and then passed down to Angela, who in turn changed a few things... so here's the recipe in its current incarnation:


Crust
- 1 and 1/2 cups flour
- 6 tbsp unsalted butter
- 1 tbsp sugar
- 1/2 tsp salt


Preheat oven to 350 degrees. Combine flour, sugar, and salt. Cut in butter until it has the texture of corn meal. Add water slowly (about 1/4 cup) until dough comes together. Don't overwork. Roll out and place in pie dish. Crimp edges. Place in freezer until custard is mixed.


Custard Filling


- 3 eggs left over from crust
- a little less than 3/4 cup evaporated milk
- 1/2 cup sour cream
- 1 tsp vanilla
- 3/4 cup pure grade B maple syrup
- 1/3 cup brown sugar
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 + tsp nutmeg
- pinch of cardamom 
- 1/2 tsp salt
- 2 cups pumpkin or other winter squash (acorn is good)


Bake the pumpkin face down in shallow water in the oven. Scoop and lit sit a while to drain. If you leave it in the fridge over night, the water separates out a bit and you can pour it off. Mix it all up. Pour into pie shell and excess into baking dish. Bake for 50 minutes at 350 degrees. Mix with a whisk after mashing with a fork. Do not blend - making it too smooth.