Do you wish that you had an accent? Do you have an awesome accent and are in denial about it and still want a new accent?

That’s how I feel we all are. Because if you think about it, I guess it sounds like we have an accent to someone from somewhere, but we don’t notice it because we’re surrounded by the same accent all the time! Deeeeep…

What got me thinking about accents was chowder. I made some corn chowder the other day (more about that later), and every time I hear or think of the word chowder, it seems like it should be said “choowwwwwdaaaaa”, like with a thick New England accent.

I’m glad we had this talk.

So here’s some corn chowdaaa for you, and all the great corn that is around now! Enjoy

Corn Chowder

6 ears of corn

2 Tablespoons butter

1 onion, finely chopped

1/3 cup bacon bits

1 1/2 teaspoons salt

2 teaspoons thyme

3/4 teaspoon black pepper

1 basil leaf

scant 1/4 cup all-purpose flour

4 1/2 cups water

4 Yukon gold potatoes, peeled and cut into 1/2 inch pieces

1 cup half-and-half

1/2 Tablespoon white sugar

1. Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl and use a chef’s knife to cut the kernels from the corn. Then, hold the ear over a second bowl, and use a vegetable peeler to firmly scrap any remaining pulp from the cobs into the bowl. Repeat with the rest.
2. Spread a clean cheese cloth over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. Discard the pulp that’s left in the cloth.
3. Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, thyme, salt, and pepper. Cooke for about 6-8 minutes, stirring frequently, until the onion has softened and is just starting to brown at the edges. Add the flour and cook for another minute or so, stirring constantly. Gradually add the water, keep stirring. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for about 15 minutes, or until potatoes are tender.
4. Transfer a little less than 2 cups of the chowder and the basil leaf to a blender and puree until smooth. Stir the puree back into the dutch oven. Add the half-and-half then return the chowder to a simmer. Mix in the bacon bits. Turn off the heat and add the reserved corn juice. Season to taste with salt, pepper, and mix in the sugar. Enjoy!

Random Fact of the Day: Per capita, Canada has more doughnut shops than any other country.

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