New camera/old soup

Somehow between Mother's Day and our anniversary I managed to snag a new camera. 

 

I got the Nikon D3100, the entry level SLR and an obvious choice from what I could learn from reviews. etc.

So, if I haven't managed to thoroughly annoy you with my endless photos of the minutia of life here, I'm sure I will in the coming days.  Even on the auto mode, which is all I've used so far, I can really tell a difference.  I've never had anything other than small point and shoot cameras, so this is a real treat.

I came across fresh corn in the store yesterday, and since it's a rainy weekend I'm going to make an old favorite: Corn and Cheddar Cheese Chowder from The Vegetarian Epicure.

This and the companion book two are such great cookbooks.  Published in 1972, they introduced me to the culinary arts and their simple earthy approach to food has inspired me ever since.  I love the whimsical pen and ink drawings scattered throughout the book---a refreshing change from the photo heavy world of recipes today.
This soup is a little bit of a dilemma because, as a hearty chowder you'd be inclined to make it in cold weather.  But it uses fresh corn kernels, so it makes sense to make it in the spring and summer when the corn is freshest.  I've tried it with frozen corn and it isn't the same.

You can get the original recipe online, but I've made it so many times that I do it from memory, with some minor changes.

Vegetarian Epicure Corn and Cheddar Cheese Chowder

3 or 4 white (not baking) potatoes, diced.  No need to peel

1 white or yellow onion, diced

3-4 tbs butter

1 tsp of flour

kernels from 2 ears of corn

bay leaf

1 tsp cumin

1 tsp ground sage

2 cups whole milk

1 cup heavy cream

1 1/2 cups shredded sharp white cheddar cheese (I've always wanted to try Gruyere)

freshly grated nutmeg

salt and pepper

a splash of dry white wine

chives or parsley

Saute the onions in the butter till translucent.  Add cold water just to cover the potatoes, add the bay leaf, cumin and sage and simmer until just tender.  About 2 minutes before they are done add the corn.  Add the flour to the onions and stir for a minute.  Do not brown.  Add in the potatoes, corn and water and stir well.  Add the milk and cream and heat through.  Season with salt and pepper.  At this point you can set it aside, or refrigerate until you are ready to eat.  Most soups benefit from a resting period so the flavors can mingle and develop.

Just before you want to eat, reheat the soup and check seasonings.  Add in the cheese, wine, a dusting of nutmeg, parsley or chives and stir until smooth.  Do not heat to boiling once you have put in the cheese or it might curdle. 

Serve with great bread.

I'll update with a photo of the finished product later today.

I didn't realize that Anna Thomas published another cookbook recently---Love Soup in 2009.  I can't wait to check it out.