The Forbidden Fruits of the Sea

Standing on the barrier wall, the sea breeze whipped my unruly hair into a maelstrom, leaving me with no choice but to tether it in a bun. Once I had won the battle, I sighed contentedly as my eyes gazed across the channel at the small fishing village.

The seagulls circled overhead, waiting for their turn to dive toward the sandy beach and scoop up remnants of a toddler’s unfinished lunch, long since forgotten. By now, the toddler was playing by the water's edge as his parents kept their eyes on the little ones splashing in the waves.

In the distance, fog horns blared, mixing with the laughter of little ones and the water splashing on the wall. The sandy beach called as we climbed down the barrier wall.

The water froze my toes until I acclimated to the frigid temperatures of the early summer ocean. Still, the feeling of the icy water and the sand between my toes gave off quintessential summer vibes.

Our bucket list was long! Jerusalem, Jim’s Dock, Skip’s Dock, Galilee, The Fantastic Umbrella Factory, clamming in the marsh, lobster dinners and so much more. But! This summer would be different.

Over the past year, I realized that seafood and I needed to break up, or I would suffer the unwanted consequences. I allergic to seafood—all seafood. No more Thai calamari! No more clam cakes or chowda (as we say in Rhode Island), no more fish and chips! Nothing!

It was a bittersweet conclusion since I had been on a journey learning to try more seafood, but I hadn’t yet learned to love it all. So, I don’t need a ton of pity!

I adjusted!

Summer wouldn’t feel the same without heading into the marsh and digging for clams or eating at my favorite restaurant! Besides, just because I couldn’t eat clams didn’t mean I couldn’t have fun digging for them!

If I’m lucky, someone will remember to make me clam cakes without the clams! It’s a great way to feel a part of the summer tradition! Then again, I never liked those little clammy buggers anyway.

Of all of the forbidden fruits of the sea that I miss, it is the creamy richness of Chowda! Instead of clam chowder, I’ve learned to make several variations that are similar in taste.

Now, the first time I tried to make a milk-based chowder, let's just say, it wasn't the best dish I've ever made. It needed a little work. So, it was back to the kitchen and the recipe below took several rounds to perfect for my family. I hope that you enjoy this little taste of summer!

Basic Corn Chowder

Ingredients:

Bacon - 1 package

Potatoes - white 5 to 8 potatoes, cubed (Typically one potato per person, that is why the milk and the corn quantities vary)

Milk (Approximately 1/2 gallon of milk, but ensure that the potatoes are covered or the chowder will be too thick.)

Heavy cream - 1 cup

2 to 3 cans of creamed corn

The Garnishes

Sour Cream

Chives

Crumbled bacon

Seriously Sharp Cheddar Cheese - the sharper the better!

Cooking the Chowda

Step 1: Fry the bacon in the bottom of the frying pan until you have bacon fat, but do not burn the bacon. Remove the bacon strips and add in the cubed potatoes, coating them with the bacon fat. Pour in the heavy cream and then add the milk until it covers the potatoes. While the soup is cooking, the remainder of the bacon until it is nice and crispy. Break into crumbles and save for the garnish.

Step 2. Slowly cook the chowda on low/medium without boiling the milk. Continuously stir. This process should take about 45 to 60 minutes. Once the potatoes are soft, it is time to split the chowda in two. Using a hand mixer/food processor puree the potatoes and add them back into the soup pan.

Step 3: Mix in the creamed corn and stir heat the soup for another 5 minutes.

Step 4: It is time to serve your soup. Garnish the soup with sour cream, chives, and shredded seriously sharp cheddar cheese, and ENJOY!

Sweet Potato Corn Chowder - Variation

If you want to try the sweet potato corn chowder, use one sweet potato, 5 medium-sized white potatoes, and 3 cans of creamed corn.

Author Notes

Thank you for reading my story! It means a lot. If you really loved this story, please check out my other STORIES, leave a comment, or share with other readers.

Here are a few of my favorite recipes.

Rustic Creole Salad

Apple Vinaigrette

Falling in Love with Salad

Spicy Dry Rub

Stuffed Peppers

Finally, if you have a story you think I might like, feel free to leave a link in my comments, and I will check it out. I really love creating recipes, if you can tell. Oh, and good food, too!