Nothing funny about feldspar

While my cookbooks remain packed away for the foreseeable future (and just a bit beyond that, too), I had to improvise a corn soup to remind us of Mark Miller’s version that required roasting some unremembered number of ears of corn for some unremarked length of time… I just remember it had roasted corn and chipotles in it, with feta cheese on top.

So, considering this, I didn’t think it would be too hard to make something that was like what I thought I remembered, given that I didn’t remember all that much. And, of course, being the lazy sod that I am, I did it the really lazy way…

One (14+ oz) can of creamed corn
One cup of chicken broth (you could use vegetable broth, or even water if you’d like)
One chipotle in adobo, chopped up
About 1 tablespoon adobo (less if you’ve got a sensitive stomach)
About 1 cup of frozen roasted corn kernels
2 ounces give-or-take crumbled feta cheese

Cook everything together (except the cheese) in a saucepan until it’s hot. Serve with the feta on the table, then you can add as much cheese as you need… Serves two. (Plagioclase’s mother ate something else, because she can’t stand hot food.)

Now, this would totally not qualify for a “local eating” challenge, nor for any “fresh food” challenge, nor even for any “don’t appropriate my culture, bitch!” challenge¹.

But you know what? I don’t care. It tasted pretty good — probably not even close to the original recipe (which I last made about 8 years ago), but who cares? It had corn, it had chipotles, it had feta and it had nan slathered with garlic butter. Who could ask for more?

1. especially considering I served it with Tandoori Nan made in New York by a company with a Greek name↩