Chowda This World
The smell of salt pork and cooked potatoes overwhelms me as I open the door to walk into the kitchen. I see my mother standing over the stove, stirring the contents of the pot in front of her. While my father is removing bowls from the cabinet and taking utensils out of the drawer, my sister is pouring milk into glasses for us to drink with dinner. The aroma in the kitchen makes my stomach growl as I help my family set the table. After we finish, I quickly grab my bowl and proceed to the stove. The steam rises slowly out of the pot as I grab the ladle to scoop the contents into my bowl. I pour slowly, careful not to spill any of the precious broth. The bowl begins to warm in my hands as I deliberately make my way to the table, avoiding any spillage. When I finally reach the table, I’m unable to restrain myself as I instantly dip my spoon into the chowder and bring it to my lips, blowing softly to cool it down. Once sufficiently cooled, I take my first bite. The familiar taste of my mother’s corn chowder fills my mouth, the corn and salt pork come together to create a salty, but also sweet flavor that dances across my tongue. I promptly take another bite, this time larger, eager to eat more of my favorite dish. Despite the mouthwatering taste of this dish, it’s the emotional connection behind it that bolsters its importance to me.
My mother has been making this meal for as long as I can remember, so I was surprised to find out that the recipe didn’t come from her. When I asked my mother where she got the recipe, she said, “It’s a recipe that my mom’s family used growing up. It’s not a written down recipe, it’s just been passed down over the generations.” This recipe started with my mother’s great grandparents and has been passed down over the years by memory and word of mouth. The chowder recipe itself is quite simple; it calls for cubed potatoes, fresh corn, onions, salt pork, milk, pepper, and a thickener. My mother also noted that our recipe for corn chowder may differ from other recipes because we still use salt pork, most corn chowder recipes use bacon instead. Her reasoning behind this is that the creaminess of the broth, the chunks of potatoes, and the salt pork all complement each other once inside the chowder. I would agree with my mother when she talks about the ingredients coming together once cooked, and that’s why I think this recipe has only been changed slightly over the many generations. The thickener my mother previously used in this recipe was flour, which contains gluten. A couple years ago my father was diagnosed with Celiac, which prevents his body from digesting gluten properly, so my mother modified the recipe by using corn starch in the place of flour. Even though the recipe has changed slightly over the years, the amazing taste and significance of this dish remains untouched.
Corn chowder isn’t just sentimental because it has been passed down for generations, but because of the fond memories with family I have relating to the dish. Whenever I have this dish, I think of it as a special occasion because my mother only makes it a few times a year. Growing up, my sister and I were involved with sports, which meant that many nights my family was in two different locations for various games, so there was never much time for my entire family to be home at the same time. What makes this dish special is that my family will never have it unless my mother, father, sister, and I were all home together. When I asked my mother what this dish means to her, she replied, “I remember having corn chowder often after a day of skiing, which we always did as a family. So, the connection of that meal and family is strong for me, and the value of family means a lot to me.” But corn chowder isn’t my mother’s favorite meal though—when I asked her what her favorite meal was, she replied with, “My mom’s spaghetti and sauce, my mouth would water when I would walk in after getting home from basketball practice.” Even though her favorite meal is different than mine, my mother and I agree on the fact that the connection between food and family is strong, and that food made by people you love is what makes a dish meaningful.
Every time I’ve had my mother’s corn chowder it has typically been in late fall, winter, or early spring. My family and I are from rural Vermont, so many of the memories I have relating to corn chowder revolve around the winter season. I wanted asked my mother why she thinks I like the dish, and her response didn’t come as a surprise to me. She stated, “I think you like my corn chowder because of the salt pork, and it’s a hearty meal that I make for cold nights.” I couldn’t agree with her more on that, not only is this meal delicious, but it also warms you up on cold nights. I remember one time when I was younger, my father and I went for a snow machine ride and when we got back my mother had made corn chowder for the family. The wind was brutal that day and I was freezing from being outside; I can recall how warm the bowl felt as I cupped my hands around it, slowly regaining feeling in my fingers. I remember the feeling of the broth from the chowder slowly warming my body as I ate it, and how the heat coming up the basement stairs from the wood furnace enveloped me in a blanket of exhaustion.
Eating corn chowder brings me back to my childhood; it’s reminiscent of my carefree youth and the simple memories that I’ve grown to cherish deeply. Most importantly, eating corn chowder reminds me of spending time with the people I love most: my family.
Ingredients:
- Salt pork
- Onion
- Potatoes
- Corn
- Milk
- Pepper
- Corn Starch
Recipe:
- Cut salt pork into small cubes and cook thoroughly, then drain excess fat.
- Add chopped onion to salt pork and let onions brown a little.
- Peel and cube potatoes into bite size pieces.
- Add corn and potatoes to the salt pork and onion.
- Add 3-4 cups of milk, let simmer until potatoes are tender.
- Add pepper to taste.
- Raise heat and add corn starch mixture to thicken, stir frequently to prevent scalding.
