LUCY BURDETTE: On days when I have a lot of words to write--or if I'm imagining I'm on staff at the Key West Police Department (right), I need a fast dinner--but yummy of course! My stepmother used to make a corn chowder recipe that involved sausage, butter, and creamed corn, and probably some heavy cream too. It was delicious, but the kind of thing I always felt a little guilty eating. Over the years I've streamlined her recipe and we still love it. It's easy as cherry pie from a can and hearty enough to serve as supper. Tonight we're having it with a nice green salad, topped with avocado and pepper slices.
INGREDIENTS
32 oz box of chicken broth (organic if you prefer)
1 12-16 oz roll of pork sausage (or use 6 or so links of chicken sausage)
1 large onion, chopped
2 large Idaho potatoes, chopped into thin slices
12 oz bag of frozen corn (of course, if it's corn season, feel free to use fresh!) I prefer the white shoepeg corn, but it wasn't available this time.
Fry up the sausage until brown, breaking up the roll into bite-sized pieces as it cooks. Drain these well on a plate lined with paper towels.
In the same pan, with almost all of the grease drained off, saute the onions until brown. Pour the broth into a large stockpot, add the cooked sausage, the cooked onions, and the raw potato slices. Bring this to a simmer and cook until the potatoes start to get soft. (Maybe 15 minutes?) Add the corn and simmer another five minutes. You could add a dash of milk or cream at the end, but we like it just as it is. Maybe garnish with a couple of cranks of cracked pepper--and enjoy!
I'm afraid this recipe has nothing to do with Key West, but man and woman cannot live by Key Lime pie alone, right? Although I went to a book launch party last night for David Sloan's THE ULTIMATE KEY LIME PIE COOKBOOK--and he seems to think Key Lime goes with about everything! And it certainly would make a nice dessert after you've eaten a healthy soup and salad for supper...
Meanwhile, don't forget that TOPPED CHEF will be out in May! But you can pre-order the book today. And then please follow Lucy on Twitter, Facebook, and Pinterest too.
That looks delicious and easy too.
ReplyDeleteexactly Dru! hope you like it:)
DeleteThat sounds great, for a cold winter night. Did somebody say "blizzard"? I think I actually have all the ingredients on hand, just in case.
ReplyDeleteSo sorry about your upcoming weather Sheila! but if you've got this chowder bubbling and a good mystery to read, you'll be all set for the weekend!
DeleteMan and woman cannot eat by Key Lime Pie alone, but one could try for a while, right? Love this recipe. Hearty and filling. A good lunch or dinner. Nice.
ReplyDeleteDaryl aka Avery
thanks Daryl/Avery! I did have the most delicious Key lime pie ever this week, at Latitudes on Sunset Key. My only regret is that I ate it so quickly, I forgot to take a picture:(
DeleteA wonderfully hearty dish for the coming storm. We're stocking up here in NYC, too. One never knows when the wind starts to blow...
ReplyDeleteLOL on the Key Lime Pie book--that launch party must have been one tasty event!
~ Cleo
Good luck with the storm Cleo! There was a lot of Key lime stuff at the launch party, including key lime jello shots with graham cracker crumbs around the edge of the shot glasses. I tasted it, but stuck with a beer:)
DeleteStay safe, Cleo!
ReplyDeleteThis sounds perfect for our rainy/snowy weather, Lucy. And I'll have a slice of that Key Lime Pie for dessert, too! YUM!
~Krista
I agree! Perfect for a snow day. I can do that tomorrow and I'll be a hero around here. Thanks, Lucy!
ReplyDeleteEnjoy--and stay warm and dry friends!
ReplyDelete