Blog - Curry Twist

Grilled Corn Chowder In Ontario

Ontario is at it's prettiest in the Fall, when changing colours burnish the landscape with shades of red and gold. This is the time to go on a long road trip to admire the scenery!

One of the most popular places to see the gorgeous colours of Fall is at Algonquin Park, in Ontario. This park is teeming with visitors from around the globe who come to marvel at the stunning and constantly changing foliage. Here you can hike the trails, canoe on the tranquil waters, camp out in the wilderness or enjoy a picnic while savouring the majesty of nature.

Fall is also when Ontario's markets are flooded with fresh farm produce, making me want to come up with new and creative ways to use them in my cooking!  The best place to buy fresh picked vegetables, smoked meats, home made preserves, pickles, baked goods and so much more is at St. Jacob's market, in Ontario. I love going there to stock up on loads of fresh produce and other goodies. And when I get back home, this grilled corn chowder is the first thing that I make. It is warming and hearty for the cooler weather and grilling adds a new dimension of flavour to the soup.

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When corn is in season, I like to grill up lots of it on the barbecue, then take the kernels off the cobs and freeze them in ziploc bags. This way, we get to enjoy that grilled corn flavour all year around!
This is an all vegetarian recipe but you can add about 2-3 slices of chopped smoked bacon if you wish. Sauteed shrimp folded in at the very end are also great add ins! Serve with some crusty bread and a salad.

Grilled Corn Chowder

3 cobs of corn, grilled

2 tbsp olive oil

2 long sprigs fresh thyme

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1/2 each, finely chopped: carrot, celery, zucchini, red pepper

4 mushrooms, finely chopped

1 medium potato, peeled and finely chopped

2 tbsp all purpose flour

3 cups milk

Salt and ground black pepper to taste

1 cup whipping cream

2 tbsp each: grated Parmesan cheese, chopped fresh parsley

Take the kernels off the cobs of corn and place in a food processor. Pulse a few times until corn is minced but not turned into a paste. Some texture is important here. Transfer to a bowl and reserve.

Warm oil in deep skillet over medium heat. Add thyme, onions, garlic, carrot, celery, zucchini, red pepper, mushrooms and potato. Saute, stirring occasionally for about 10 min or until vegetables are lightly browned and slightly softened. 

Add flour to skillet, saute 1 min.

Add milk, stirring all the while. Add salt and pepper as well as the reserved minced corn. Cover skillet and bring to a gentle boil. Reduce heat to low and cook covered for 15 min for flavours to blend and soup to thicken.

Add cream, cook 2 min. Turn off heat, then fold in the Parmesan cheese and parsley.

Serve right away.

Serves four

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Fall Tomato Jam In Ontario, Canada

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Fall is my absolute favourite time of year! The trees create a gorgeous kaleidoscope of reds, oranges and golds as their leaves change colour. The days are cool, crisp and filled with glorious sunshine. And best of all, the abundance of fall produce inspires me to get creative in the kitchen!

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Living in southern Ontario, I like to best experience this season by taking long scenic drives through the countryside, along winding roads where we can admire the stunning fall colours. Stopping at farmers' markets along the way to pick up local specialties such as smoked meats, preserves, fruits and vegetables, and savouring them by the side of a serene lake is my idea of a perfect weekend!

Traveling through small Ontario towns  lets you discover hidden gems of restaurants, where chefs use locally grown produce in wonderfully creative ways. The best recipes are those that let the flavour and freshness of the ingredients shine through. It is amazing how a few fresh ingredients, simply cooked can taste so fantastic.

Fall fruits and vegetables, sun ripened and picked at the peak of their freshness have an unforgettable flavour all their own. Although there is a huge variety of fresh produce available this time of year, sun kissed, vine ripened tomatoes top my list of favourites! Bursting with flavour and sweetness, i just can't get enough of them. I end up buying so many that i can't possibly cook with all of them and have to act quickly to preserve them. One of the ways i do that is by making jams and chutneys which let me enjoy their delicious flavour throughout the year.  

This tomato jam doubles as a chutney and is perfect with Indian food. It is also great with toast, crackers, burgers, grilled meats, poultry and seafood! Quite often, I'll just spread it on a thick slice of olive bread and make that my breakfast. Ah, what a way to start my day!

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If you wish to have a milder flavoured jam, pick out the whole garam masala spices at the end of cooking. I usually leave them in and the jam gets more and more aromatic and full flavoured as time goes on! 

Tomato Jam With Whole Garam Masala

10 large ripe plum tomatoes

2 tbsp oil

10 each, whole: cloves, cardamom

1/2 inch stick cinnamon

1/4 piece of nutmeg, optional

1 star anise

1/2 tsp whole black peppercorn

1 bay leaf

1/4 cup each: sugar, apple cider vinegar

Salt to taste

1/4 tsp chilli pepper flakes 

Bring a large pot of water to boil. Add tomatoes, bring to a boil again. Remove from heat, drain tomatoes and transfer to a bowl. Cool to room temperature, then peel and chop them roughly.

Warm oil in deep non stick skillet set over medium heat. Add cloves, cardamom, cinnamon, nutmeg (if using), star anise, black pepper and bay leaf. Saute for a minute, until spices are fragrant and darken in colour. Add tomatoes, sugar, vinegar, salt and chilli pepper flakes.

Mix well, cover skillet partially and bring contents to a boil. Reduce heat to low and cook until jam is thickened, about 30 min., stirring occasionally. Tomatoes should be well cooked into a jam like consistency at the end of cooking time. If that hasn't happened, uncover skillet, turn up heat to medium and cook off excess liquid, stirring all the while.

Taste for seasonings, adding more if necessary. Transfer to a sterilized jar and keep refrigerated.

Note: the whole spices in this jam are not meant to be eaten.