Columnist Mark Steyn recently lamented the cultural decline of romance in the US. In a recent National Review Online article he observed:“Yet one of the curious features of a hypersexualized society is that it becomes paradoxically sexless and joyless. Guys who confidently bellow along with Enrique’s “F**king You” no longer quite know how to ask a girl for a chocolate malt at the soda fountain. It’s hardly surprising that, as Miss Ingraham reports, the formerly fringe activity of computer dating has now gone mainstream on an industrial scale. And, even then, as a couple of young ladies happened to mention to me after various recent encounters through Match.com and the like, an alarming number of chaps would rather see you naked on their iPhones Anthony Weiner–style than actually get you naked in their bachelor pads. I was reminded of The Children Of Men, set in an infertile world, in which P.D. James’s characters, liberated from procreation, increasingly find sex too much trouble.” (Full Text Here)
As a counter measure to all of the above a warm bowl of corn chowder is one of many perfect dishes to initiate a romance. It seems acquaintance, friendship evolve into a romantic relation through the first intimate meal. Whatever is served it must be satiating – think of Steyn’s chocolate malt at the soda fountain. As for Enrique’s ballad “F**king You,” I offer “Some Enchanted Evening” in its place. (Listen Here)
This is soup for late summer and early fall when the corn is in harvest. Ideally it should come from farmer’s roadside stand.
So here is Corn Chowder – a luxurious, satiating soup for romance. For it you will need:
Three ears of cooked corn on the cob
Three medium sized cooked baked potatoes
One baseball sized union diced
8 Slices of Bacon diced.
3 heaping tablespoons of flour
3 Heaping Tablespoons of diced roasted red pepper from a jar
1 Pint Half&Half
1 Pint water
¼ Teaspoon of onion powder
¼ Teaspoon of garlic powder
Salt and Pepper to Taste.
Cut the corn kernels from the cob. Cut the cobs into chunks. In a small sauce pan cover the corn cob chunks with the pint of water, bring to a slow boil for ½ hour to make a corn broth.
Meanwhile, sauté the bacon. When nearly crisp add the diced onion and sweat it in the bacon fat for a minute or so, then mix in the flour. Peel and dice the baked potatoes into bite sized pieces.
Strain the corn broth into a two quart pot. Bring to a boil then add the bacon, onion and flour mix.
Once the broth has thickened add the Half & Half and remaining ingredients. If the soup it too thick, thin with more water or milk. Let the soup slowly simmer for another fifteen minutes so the flavors meld. Then serve with good bread and cheese.
