Crab and Chipotle Sweet Corn Chowder

MM and I had gone to The Black Pearl before Valentine's Day for the first time. We were able to sit on the same side of the booth. Yes, we are still that sappy, or as I prefer, we are still that in love and love to be close to each other. Our waitress, Laney, was brand new. Maybe her second or third shift. She was all smiles, very nervous, but already very knowledgeable of the food and wine menu. She was able to explain the wines and already had her favorite dishes to rave about. We decided to order a bottle. Laney brought over the bottle explaining to us that we were her first couple that she had to present a bottle to. I don't think she could have had a better couple to practice on for the first time! While at the restaurant, MM and I were admiring some of the decorations. Laney tried to help us figure out what they were, and we tried Googling about them while we were at the restaurant. It was a great experience, and Laney really made it that way.

Just a few weeks ago, MM and I went back to the Black Pearl. It was a busier night, the windows and doors were wide open with the breeze blowing through. This time we had to sit on opposite sides of a table because all the booths had been taken. When our waitress came to the table, I was delighted to see that it was Laney. I asked if she remembered us and after a couple of seconds, her eyes got wide and the recollection was obvious. She said that she had been up in Estes Park at the Stanley Hotel recently and saw the decoration that we had been admiring. She immediately thought of us. Laney said the hotel was selling the decoration. Score! Not that I need a reason to go to Estes Park, but I have yet another one now.

Laney was much more confident this time, but still wonderful. The Black Pearl focuses on fresh, in season ingredients. The menu was full of squashes, corn, and local meat. We ordered an appetizer of sweet yellow corn soup with tamales. It arrived with the soup in a tiny cast iron crock with the tamales on the side. The soup was sweet, creamy and just a hint spicy. I immediately decided that I had to recreate it.

Knowing that it might be a process to make for my first attempt, I wanted to make it when MM and I didn't have the kids, but I also wanted to make it while the sweet corn was still in season so I had to make it soon. I also wanted to put my own twist on it. The sweet corn would take care of the sweet factor, but I wanted a bit of spice and savoriness in there as well. Crab just sounded like the ultimate addition along with the smokiness of chipolte.

The first step was to get all the kernels off of six ears of corn. Fresh sweet corn that I had to remove the husks myself. I love the process, and the pile of kernels that results.

I put the kernels along with the potato into the broth of chicken broth, whole milk and just a bit of cream. The corn and potatoes swam in the hot tub and softened, adding more flavor to the broth for about 20 minutes.

While the hot tub did it's thing, I melted some butter in olive oil on medium heat. I sliced an onion and added it to the butter and oil. I removed the seeds and ribs from one chipotle pepper, chopped the pepper up and added it to the onions. I easily could have added another pepper for more heat, but knowing we would have plenty left over I didn't know if the kids would want that much kick.

Once the potatoes were tender and the onions had softened I added the onions and chipotle to the corn and potato along with some salt and pepper. I ladeled about half of the corn kernels into a bowl and then used an immersion blender on the rest of the chowder to make it smooth and creamy. I put the whole kernels back in the now creamy chowder and added the lump crab. It simmered just long enough to heat up the crab.

By now the aroma was intoxicating. I wanted to dive head first into the pot of luscious creaminess. I had given MM the assignment of getting a small loaf of crusty bread. He did a good job. He had to admit though that he got advice from the lady at the bakery counter. The bread was the perfect loaf for creamy chowder!

I ladeled the soup into bowls, sliced the bread and brought it to the table. The first taste was all I needed. But of course I didn't stop there. The chowder was creamy and rich, the perfect amount of sweetness from the corn. The spice was there without being overpowering. I could have used more. The crab provided the best texture and it's own sweentess while being savory at the same time. I slowly savored the chowder, breaking off the bread and dipping it in the creamy bath. This chowder was one of those dishes that brings summer and winter together. The fresh sweetness of the corn with the warmth and creaminess of the chowder.

Crab and Chipotle Sweet Corn Chowder
2 cups low fat low sodium chicken broth
2 cups whole milk
1/2 cup heavy whipping cream
6 ears fresh sweet corn kernels removed
4-5 new potatoes chopped to just bigger than bite size
2 T olive oil
2 T butter
1 small sweet onion thinly sliced
1-2 chipotle peppers in adobo sauce. Ribs and seed removed. Mince the pepper.
salt and pepper.
6-8 oz lump crab meat
Crusty bread

Bring the chicken broth, milk and cream to a simmer. Add corn kernels and potatoes. Simmer until potatoes are tender enough to be pierced with a fork.

Melt butter and oil together. Add onion and pepper and saute until onion is soft.

Once potatoes are tender enough, add onion and pepper to the corn and potato pot. Season with salt and pepper. Ladle out about half of the corn kernels into a separate bowl. Using an immersion blender, blend the corn/potato mixture to your desired smoothness. Once smooth add back in the whole corn kernels and add in the lump crab meat. Simmer until the crab is warmed through (3-5 minutes).

Ladel chowder into bowls and serve with crusty bread.

Blank slate

My mind is a blank slate. All sorts of things I wanted to get out then when I finally get here nothing comes out. I want to write about cooking and baking, having the house to myself for the evening, my brutal ride on Sunday, seeing high school friends after 15 years, frisbee with Dreamer, being in love, talking about marriage. Well...I guess I just did.

90 minutes of running = 10 minutes of writing

Wow! The thoughts that come up after a long run. A run long enough that I don't focus on my pace. I don't think about the day to come, how I will feel in another 10 minutes, what is for dinner tonight. I can stay present, thinking only about how I feel right then, looking around me, marveling at my ability, and sometimes sucking in air and wishing the present hill would come to an end. But it is what happens after the run also that is so interesting. As soon as I stop my mind is flooded with thoughts of possibilities, what I want to do, amazement of what I just accomplished, feelings for others, how they have shaped my life. I smile at the end of a run, because it was my run, whether it was fast or slow, easy or hard. There is no judging by anyone but myself. This is part of the reason I love the independence of running, biking and triathlon. I don't have to rely on anyone else to accomplish my goal, and I don't have to worry about letting anyone else down. Although I am learning that playing with others is fun too. Accepting help becomes easier. Yes, I can put my bike on my car all by my big girl self and have done so a million times. But if a friend wants to hold up the straps as I lift the bike on the car, that is what he wants to do, why in the world should that bother me. It no longer does. I love the person that I have grown to be. Not just the athlete, but the entire person. Who knew that 90 minutes of running would ever evoke 10 minutes of writing. Bring it on, and never let it stop!

I'm fascinated. I'm ready to run. I want more. I want to learn. I feel like a kid on my first day of school. I feel like a dry sponge ready to soak up every bit of knowledge, sunset, mountain top, bit of time, and precious moment. But it is time for bed. I will have to dream of how perfect my run will be tomorrow morning. Crisp cool air, clear blue sky with a classic sunrise.