I’m not a particularly creative person.
I like to think I reached for a few branches on the creativity tree, then somehow lost my balance and missed most of them on the way down. My parents probably had their suspicions when I insisted on dressing as Jem for the sixth Halloween in a row. I liked sparkly pink wigs, what can I say.
And you might find it hard to believe, but it’s true.
Most of my kitchen experiments aren’t the result of brilliant brainstorming. Instead I usually decide what I haven’t made yet, what ingredients I can combine without getting bored, what won’t be too vegetable-forward, and what won’t end up tasting awful together. Sometimes sour cream, mango and bacon just shouldn’t be mixed. Lesson learned.
I’m equally handicapped in other creative areas.
I have practically zero fashion sense. I love clothes—you may remember my thoughts on shoes—but I can’t assemble a stylish outfit to save my life. Give me black and I’m happy.
I’m also terrible at decorating. I blame an annoyingly expensive taste and a poor eye for what pairs well. Any attempt at home decorating tends to look like a preschool art project.
And crafts? No thanks. Not my thing.
The only time I ever feel a flash of genius is when I dip a spoon into peanut butter and sprinkle chocolate chips on top.
When I’m out of dinner ideas I usually call my mom. She rotates a handful of go-to meals but has a huge stash of recipes and clippings. Her drawers overflow with mixes, marinades and newspaper cuttings—she’s a serial clipper. I borrow from her stacks constantly. If I didn’t, my dad might be forced to get rid of something and we’d all have to appear on an episode of Hoarders.
When she mentioned a corn chowder a few weeks ago, I stubbornly dismissed it. I thought it sounded bland and there was no way I was making it. I shoved the idea into the “never ever” pile while I daydreamed about sangria instead.
Then something odd happened: I started craving that corn chowder. The craving wouldn’t let go. I found myself fixated on it until late that weekend—well, maybe binge-watching reality TV didn’t help—and I woke up the next morning drinking a giant coffee milkshake so I could function without more sleep.
Why are moms always right?
Fresh Corn Chowder with Bacon + Barbecue Shrimp
4
to 6
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Ingredients
- 4 slices of bacon
- 1 small onion, diced
- 1/2 red pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons flour
- 1 cup diced potatoes (about 2 Yukon Gold)
- 4 cups fresh corn, cut from the cob (about 7 medium cobs)
- 2 cups chicken stock
- 2 1/2 cups milk
- 1/4 cup cream or half-and-half
- 1/2 pound raw peeled and deveined shrimp
- 1/3 cup barbecue sauce
- Salt & pepper to taste
Instructions
- Heat a large pot over medium heat. Add the bacon and cook until crispy and golden. Transfer bacon to paper towels to drain. Add the diced onion and red pepper to the pot with a pinch of salt and pepper; cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Whisk in the flour and cook 1–2 minutes until it turns lightly golden and smells nutty.
- Stir in the chicken stock, diced potatoes, and fresh corn. Bring to a boil, then reduce to a simmer and cook 10–15 minutes, until the potatoes are tender and beginning to break down.
- While the soup simmers, heat a grill to high. Season the shrimp with salt and pepper and brush lightly with barbecue sauce. Grill for 2–3 minutes per side, then remove and toss with any remaining sauce.
- Once the soup has thickened and the potatoes are soft, stir in the milk and cream. Add about 1/4 teaspoon black pepper and adjust seasoning with salt as needed. Serve topped with crumbled bacon and the barbecue shrimp. Refrigerate leftovers for up to one week.
Notes
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For my next bowl I may just use the ladle like a spoon. It was irresistible.