For everything there is a season– summer weather, fresh garden food, summer chowder…
Summer Chowder ~
~ Skirt in the Kitchen ~
Finely chop half of a large purple onion.
Three banana peppers and 1 cayenne– also finely chop, removing seeds.
Julienne 1 parsnip into strips,
then chop.
Finely chop 1/2 green bell pepper and 2 cloves garlic.
Cut 1/2 of a ham steak
into small cubes.
Saute together into olive oil and 1 tablespoon unsalted butter.
Fry 3 bacon strips, preferably cherry-smoked. Reserve 1 to 2 tablespoons bacon grease for chowder.
Chop fried bacon into small pieces.
Cut or tear Spicy Basil for seasoning
as well as German thyme.
Add to saute.
Lightly salt and pepper.
Wash and weigh fingerling potatoes of 1 pound.
Slice,
stir into saute mix, pour in 32 ounces chicken stock,
steamed corn (if cutting it off the cobs, add some of the ‘corn cream’ to chowder),
sugar snap peas cut on diagonals…
Weigh and slice 1/2 pounds blue (purple in appearance) fingerling potatoes.
Cook until just tender, pour in heavy whipping cream; taste for enough salt & pepper. Slightly cook down for creamy liquid loaded with summer vegetables.
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