Sometimes after skiing it is the quick and easy bowl of soup or chowder that hits the spot.
Corn Chowder
By Chef David Smitty Smith
Another year has come and gone, and what a difference a year does make. To think that we went from one of the most epic winters that Tahoe has ever seen, to perhaps the driest December on record. We had more snow on the mountain for the Fourth of July than we have at this point in January.
We might not have had the best snow conditions over the holiday period, but I have to admit, the spirits of most of the skiers out on the hill were pretty high. I am back teaching skiing at Squaw this year and that is a great thing. It is awesome to be back on the hill helping others find at least a portion of the enthusiasm I have for the sport. It is kind of like when you have a recipe that a family member or friend loves so much, but just cant seem to get it to come out the same until you bring them into your kitchen and make the dish side by side and the bulb goes on when they realize the simple step that has eluded them before. The look of joy and satisfaction on their face when they take a taste and realize theyve done it.
That is the same feeling you see on some of the faces of skiers when they can finally stop on their own anywhere on the hill, or can make easy turns. Skiing with the groups and seeing the advancements they make in just days, going from walking around on the beginner area flats to making smooth round parallel turns down an intermediate slope that has challenging snow conditions is just about as satisfying as having a table call you out to the dining room to thank you for a tremendous meal. In both cases, the genuine joy and happiness of the client, which often becomes a friend, is about as good a feeling as you can possibly get.
Of course, there is one major difference between the two: the skier that is elated over his or her accomplishments, and the diner that just finished a gourmet meal. The skier is often on the verge of exhaustion and most definitely hungry, which is not the case of the later. After a day on the slopes trying to fight every bit of logic and instinct that makes them ask: What am I doing putting these big heavy boots and long slippery skis on my feet and trying to survive going down a mountain while surrounded by lots of other seemingly just as crazy people with sometimes even less control than I have? But, not only did they survive, they got better and felt like they could connect with the sport and they look forward to trying it again at least maybe after a nice hot meal, a hot tub and a good nights rest.
Sometimes after skiing you are in the mood for a big piece of red meat, but other times, it is the quick and easy bowl of soup or chowder that hits the spot. I know when I was learning to ski in high school, I would always look forward to a big bowl of Moms corn chowder before going back out to night ski. Pretty much the only differences between this chowder and my Moms, is that I like to puree some corn for added flavor in the stock, and she liked red peppers in hers. If you want to add the red peppers to your chowder, simply fine dice one red pepper and saut it with the onions. Either way, try a cup of corn chowder after skiing, and enjoy.
Corn Chowder
3 C corn
1 small sweet onion, diced
4 red potatoes, diced
3 C chicken broth (can use vegetable broth)
2 C heavy cream
1 C half and half
1 t thyme, leaves only
1 bay leaf
1 t parsley, chopped
Salt and pepper to taste
stick butter
2 oz. flour
Puree half a cup of corn and push it through a fine mesh strainer. Boil the potatoes in lightly salted water until just cooked through but still firm and cool immediately. Saut the onion in 2 tablespoons of butter until they start to soften and add the chicken stock, corn puree, thyme and bay leaf. Bring to a boil, and then add the cream and half and half and bring back to a boil.
Make a roux with the remaining butter and flour and thicken the liquid using a separate bowl, thickening a little at a time and return it to the pot. Add the rest of the corn and potatoes and simmer for about 5 minutes, stirring often so as not to let it burn.
Add the parsley and season with salt and pepper to taste. Remove the bay leaf before serving.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. He has been a chef for PGAs Memorial Tournament for more than 15 years and ran the main kitchen at the World Games. For more information and archived copies of Stir it Up, visit chefsmitty.com. Smitty welcomes your questions and comments at smitty@chefsmitty.com or (530) 412-3598.
