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Sunday, May 29, 2011

Spam and Corn Chowder

For some reason I woke up this morning craving Spam. So typically the first thing I thought of was Spam and eggs or Spam musubi. Both are delicious, but I was thinking of making something new. So naturally I went online to get some motivation. A friend of mine from Hawaii suggested making clam chowder in a soup bowl. I liked the idea of a soup bowl, but clam chowder wouldn’t satisfy my craving for Spam. After some more browsing, I was able to find a base recipe for Spam Chowder.

Stuff I used:
1 can Cream Corn
1 can Cheddar Cheese Soup (Condensed)
1 can Spam (juices left on the side for the onions, and diced)
1 can evaporated milk
1 medium onion (diced)
1 large brown potato (cleaned and diced, skin on)
½ TBSP Olive oil
Pinch of celery salt (optional)
Salt and pepper (optional)
1 loaf sourdough luigi (this is the smaller version but you can use the regular size)
Pinch of dill (garnish)

First I started with carving the small loaf of bread. This can be easily substituted with the normal sized loaf. Carve a circle into the loaf, a little larger than the size of a soda can. Once cut, I removed the “innards” until there was about an inch or so of bread from the crust.

After the Spam was removed, I used the juice and olive oil to sauté the onions. I cooked the onions until they were transparent.

In a stockpot, combine the cream corn, cheddar cheese soup, and evaporated milk. Mix all ingredients over medium heat. Once done, combine the sautéed onions, celery salt, and diced Spam and potato. Add salt and pepper, if necessary. I found that I didn’t need the salt because Spam is quite salty all ready. Bring the chowder to a gentle boil, mixing to prevent burning. I found the consistency perfect, but if you’d like it thicker or creamier, you can use flour/water combination or more evaporated milk, respectively.

After about 10 minutes, it’s ready to serve. I poured into the bread bowl, and sprinkled some dill on top for garnish. To compliment this hearty soup, I had a glass of my favorite Chianti Classico. The chowder came out wonderful, but if I were able to do it again, I’d have made the cheddar cheese soup from scratch.