Thursday, 1 March 2012

Corn Chowder and San Francisco's Boudin Bakery at Fishermans Wharf

This is one of those recipes my grandma used to make for me as a kid and I still love. Such simple flavours but they work so well together, and it's soo yummy! I was reminded of this when visiting Boudin on Fisherman's Wharf in San Francisco.

But first up, I wanted to share possibly one of my most favourite things in the world with you - the Boudin Sourdough Animals! The bakers are on display in the window, creating all sorts of delicious animal masterpieces - which you can then purchase in the bakery.

Of course, being bread, you aren't always sure how it will rise, but I've got to say they are pretty good, although a little odd shaped at times. They only had the small animals available in the shop, but one of the bakers was glazing a huge alligator in the window. I've got to wonder - who is going to eat that much bread? And they are going to be the strangest shaped slices...

If you can see in the main picture, they have a loopy pole running around the ceiling - these hold baskets which carry freshly baked bread from the bakery to the restaurant and cafe. Ingenious!

Now on to the chowder. This is a quick, one pot, pull this together after work sort of meal. You can add paprika, chilli, shrimp, roast chicken, carrots - whatever you like. This is a great base for chowders, or to have as a simple meal on its own with some freshly baked bread. One day I'll make it in a sourdough bowl but I haven't allowed myself to yet, as I know I will eat the whole loaf! There is nothing like crusty bread that is warm and soggy on the inside from soaking up that wonderful soup... yum!!

Corn Chowder

Prep 10 minutes
Cook 10 minutes

Serves 4-6

1 large tin of creamed corn
2 cups of cooked, diced potato
3 cups of milk
2 sliced onions
1 garlic clove
2 tablespoons butter
Sea salt and freshly cracked pepper

1. Fry the onions and potatoes in the butter in a heavy bottomed saucepan until onions are soft and both are lightly golden. Add garlic and stir until fragrant.

2. Add creamed corn and milk, simmer until heated through.

3. Using a small amount of cornflour at first (say 1 tablespoon to start) mix with a small amount of filtered water until you have a thin paste. Add into the chowder and continue to simmer until the soup starts to thicken.

4. Add more cornflour and water mixture if it is not thick enough for your taste - add in gradually and make sure you leave it time to simmer and thicken before adding more. Remember it has to simmer or boil before you will start to see the effects of the corn starch!

If you are adding in shrimp or meat, make sure it is pre cooked and add in at this stage while it is thickening. This will give it time to heat to the temperature of the chowder. Any vegetables or spices I would add in at the beginning with the potatoes and onions.

I have never tried this with chipotle but I think it would be amazing! I might give that a try soon :)

Boudin Sourdough Bakery & Cafe on Urbanspoon