Corn and Fennel Chowder with Crawfish Salad
July 02, 2009
Asked to bring a soup dish to a dinner party, I decided to take a play from an old playbook and give it a new twist. Seven years ago this week I made my first corn chowder right here on this blog. I was so proud! It was a good recipe: a cold, pureed corn chowder with sun-dried tomatoes. It went through a lot of incarnations over the next couple of years, becoming a cold lemon-driven soup, then a spicy unpureed crab chowder with whole kernels. Then I dropped it altogether. I haven't made it in nearly five years.
Corn and Fennel Salad
- I removed the sun-dried tomatoes and its associated oil, the cumin, and the turmeric.
- I supplemented the creme fraiche with buttermilk.
- I deglazed with a bit of Pernod.
- I used two large fennel bulbs with their fronds, cooked as per the salad recipe above.
- I doubled the amount of lemon zest.
July 2, 2009 | Permalink
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great read. i must try this at home sometime. thanks.
Posted by: Indu at Nov 11, 2009 6:31:00 AM
Greatest soup I've ever seen. Crawfish? Nom nom.
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This soup looks delicious! Thanks for sharing this.
Posted by: Mesothelioma at Dec 23, 2009 12:24:00 PM
Crawfish salad is very healthy
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its my favorite food.
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its my favorite food too.
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I enjoyed some of these posts, thanks for writing. I will share them with my colleagues. Is it ok if we include some of your posts in our newsletter? We will link to your site, of course. :) I think our audience would enjoy these tidbits from time to time – they are all food and beverage industry professionals. You can email me at the address I provided.
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