Spam & Corn Chowder
Recall that our holiday meal's theme was "Ham, Lamb, and Spam"; this recipe provided the Spam component, and it was remarkably tasty, not to mention easy. Isaac thought the texture of the Spam was not optimal — another person thought the idea of the Spam was not optimal! — but something else like firmer baked ham could easily be substituted. I suspect that the Spam is added late in this recipe to maintain its integrity; something like ham cubes or shredded chicken, say, could easily withstand longer cooking time and head into the pot earlier. Don't neglect to use the bell pepper, which really enhances the flavor of the finished soup.
Spam & Corn Chowder
1 cup chopped onion (use 1 small onion)
1 Tablespoon butter
1.1/2 cup diced, peeled potatoes (use about 2 small potatoes)
1/2 cup chopped green bell pepper (go ahead, use 1 entire pepper)
2, 17-ounce cans cream-style corn (with liquid)
2 cups milk
1, 12-ounce can Spam, cubed
- In 3-quart saucepan over medium heat, sauté onion in butter 5 or 10 minutes until golden.
- Add potatoes and bell pepper; cook and stir 5 minutes.
- Add corn (with liquid) and milk.
- Bring to a boil. Reduce heat and simmer 15 to 30 minutes (or longer), stirring occasionally, until potatoes are cooked.
- Stir in Spam; cook for 2 minutes more.
From Great-Tasting Recipes with Spam (no author attributed — and I know what you're thinking).
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To thwart spam, comments by new people are held for moderation; give me a bit of time and your comment will show up.
I welcome comments -- even dissent -- but I will delete without notice irrelevant, rude, psychotic, or incomprehensible comments, particularly those that I deem homophobic, unless they are amusing. The same goes for commercial comments and trackbacks. Sorry, but it's my blog and my decisions are final.
on Tuesday, 16 January 2007 at 23.38
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was it in this esteemed blog that I read how to make spam cake? you just substitute shredded spam for oil in any recipe.
:: shudder ::
however, in serious culinary offers: I understand that many people like carrot cake. You can make any carrot-cake receipt (as Jane Austen would write) substituting grated beet for grated carrot. It's just as sweet, and you get a cake that is a lustrous violet colour. You can even blend the juice from grating into your frosting mix and get complementary magenta icing. (the person who gave me the receipt called it "bishop's cake", as her small church out in eastern Ontario made it for an episcopal visit, where it matched the bishop's shirt).
on Wednesday, 17 January 2007 at 00.20
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Indeed, it was right here that you read about Spam Cake. I have yet to try it myself, but I suspect that it doesn't really alter the taste of the resulting cake, merely allowing the host or hostess to delight — or totally gross out — hisher guests.
I love the idea for the "Bishop's Cake", and I imagine that most of my four regular readers were ahead of you on why it was called that. But what a delightful idea; it makes me want to invite a bishop for tea just to have the excuse. Or, we could plan one of those cunning pink parties!
This all seems just to be expanding on my keen interest of late in color. Will it surprise anyone that Isaac and I spent last evening with friends and the topic of Tyrian purple and 6,6'-dibromoindigo came up — and I didn't mention it first!