FRIED TOMATOES AND CORN CHOWDER

This time of year, down our way, summer still seems a long way off.    Red ripe tomatoes and just picked corn seem a sweet memory from last summer and a dream away from next.  Maybe we can’t have the real tastes of summer right now, but a preview might help warm up these late winter afternoons.  Hardly need a recipe for this light weeknight supper—tomatoes soften and sweeten in the cooking, and mashing up canned or frozen corn does the same thing.  Adjust quantities up or down to suit your table.  Try a dish of Remoulade Sauce for dipping and add some crusty bread, and there’s your meatless Monday supper.

• 3-4 plum tomatoes, thickly sliced
• Panko breadcrumbs flavored with salt, pepper and onion powder, flour, and beaten egg for coating

Chowder:

• 2-3 tblsp finely diced onion
• 1 carrot, grated
• 1 small potato, finely diced
• 1-2 strips of bacon, cut into small pieces
• 1 small can corn, or ½ to ¾ cup frozen corn
• 2 cups well flavored broth or stock
• Salt and pepper to taste
• ½ to 1 cup half and half

Get chowder started.  Brown onions and bacon in a little butter and olive oil in a medium saucepan—then add grated carrot and diced potato.  Add stock and salt and pepper—simmer gently until flavors meld.  Process or mash most of the corn kernels (save a few whole kernels) –add all to simmering chowder.  Cook until potatoes are very soft.  Just before serving, add half and half and continue heating a little more.

For Tomatoes–Heat shortening or olive oil in heavy sauté pan until drop of water sputters.  Dredge sliced tomatoes first in flour, then dip in beaten egg, then coat well with flavored Panko crumbs.  Quickly fry tomatoes until browned and crispy, flipping once.  Keep warm in oven—then serve with warm corn chowder and Remoulade sauce.

The Kitchen Hive