I am a chowder girl. All the way.
OR chowda…if we are to be saying it correctly. Which I think we should be, even if we are in Ohio and a good days drive from any New England accent…which is sad, because I could listen to them talk for days. And driving 8+ hours to hear an accent might be a bit crazy. But what if I added chowda’ eating and lobsta roll gorging? The thought of driving for all three of those things; accents, chowda, and lobsta rolls….well, I am thinking it might be doable. Insane, perhaps…but totally worth it.
Did someone mention coffee ice cream?
OK, all dreaming of a New England fall vacation aside…
Do you have an insane amount of tomatoes sitting on your counter? And a few cherry tomatoes too… that perhaps your cat is swatting off the counter? No? My CSA and fellow co-workers have been supplying my humble abode with tomatoes faster than I can eat or Stan can swat. Such a tough situation, right? Too many tomatoes…womp, womp…
Besides canning or making salsa – both great ways to enjoy a tomato…I didn’t have enough to go through the whole canning process and I can’t be trusted with salsa and a bag of tortilla chips….So, I always turn to making some sort of soup/stew or in this instance, a chowda when I have more tomatoes than I can eat on sandwiches or in salads.
Lets gather some ingredients.
Skinned yellow tomatoes…and all their glorious juices. Super easy…the darn oven does all the work – you just have to wait and allow them to cool or wind up nursing burnt fingertips. I swear, I pray for patience. Daily.
You will need some sweet corn. And leave it under the broiler longer than I did. Read about my patience above.
Handy dandy way of trimming off the kernels without them flying all over your kitchen…Game changer.
Is there anything more satisfying than eating a chunk of corn kernels? No, there isn’t. Sorry, I didn’t give you a chance to answer. So. darn. satisfying.
What is chowda without bacon and onions? I don’t even want to think about it. Get bacon. Find an onion. Dice.
Potatoes. Keep the skin on. It is easier. Why new potatoes rock.
With crusty bread.
And a spoon.
A cold beer wouldn’t be bad either…
- 3 Large Yellow Tomatoes, ripe (or 4 medium)
- 4 Ears Fresh Corn, in husk
- 6 Slices of Thick Cut Bacon, Diced
- 1 Onion, diced
- 1 Teaspoon Dried Thyme (use 1 Tablespoon if you have fresh)
- 3 Cups Chicken Broth
- 5 Small New Potatoes, washed and large dice – I used Yukon Gold
- 1 Cup Half and Half.
- Salt and Pepper
- Roast tomatoes and corn. Turn boiler on high. Place tomatoes and corn (in husk) on separate tinfoil-lined rimmed baking sheets and place under broiler. Broil tomatoes until the skin has blackened – turning every so often. Broil the corn until the husks begin to brown. Remove trays from oven and let cool until they can be handled. Remove skins from tomatoes and remove husk and silk from corn. Roughly chop the tomatoes, reserving any and all liquid. Slice the corn kernels off of the corn husks. Set tomatoes and corn kernels aside.
- Place a large pot over medium heat and add diced bacon to pan. Cook bacon until crispy.
- Stir in the onions and thyme and cook until onions are softened and translucent, do not let them brown (about 5 to 7 minutes, if they begin to brown, turn down heat).
- Add tomatoes and corn and cook for an additional 5 minutes.
- Add broth and potatoes and bring to a simmer, cook until potatoes are fork tender (about 8 to 10 minutes).
- Stir in half and half. Add salt and pepper to taste.
- Serve immediately.
- Store in fridge.