Grandma A’s Recipe Box: Corn and Oat Chowder

This next recipe from Grandma A’s recipe box is definitely from a time when Grandma and Grandpa A were trying to eat healthy. There are a handful of recipes that seem to be written around the same time that all have notations like “S.F. 2 g” in the top right hand corner. None of them indicate their source, but my best guess is that the abbreviation stands for saturated fat. (Greg’s theory is that it stands for San Francisco, and that it was code for something mysterious and exotic. I doubt it.)

Regardless, this soup seemed simple, filling, healthy, even if it might not be all that dramatic, and it’s made with things we keep in the house, so it made it next in our queue.

The recipe, as written:

Creamy Corn and Oat Soup S.F. 0.2 g

2 cups fresh or frozen corn kernels
1 cup rolled oats
1/2 cu chopped onions
2 garlic cloves [note: I minced these, even though the directions didn’t include that]
1/4 tsp black pepper
2 Tbs parsley

In medium sized sauce pan, combine above with 3 1/2 cups of water. Simmer 15 min. Add more water for thinner soup.


Notes:
1. My hunch was exactly right – this was cheap, healthy, filling, simple food, but not particularly exotic. But sometimes that’s exactly what you want.
2. It’s amazing how creamy the soup felt, because of the oatmeal sort of melting into the soup, without adding any fat or cream.
3. We added some roasted red peppers and some green onions, to get some more veggies in there. Neither of those would have significantly changed the saturated fat content (assuming that’s what S.F. stood for). Why does the jar of roasted red peppers in my fridge not have any saturated fat? I’m really not sure.
4. I’m also not sure why Grandma A would have crossed out parsley on the original recipe – I would think that would have added some nice freshness. Of course, I put parsley in just about everything. But we were out, which is why I went with green onions. We also each added hot sauce, because that’s how we roll (and because we have 37 kinds of hot sauce in the fridge).

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5 Responses to Grandma A’s Recipe Box: Corn and Oat Chowder

  1. Jeff says:

    Saturated fats come almost exclusively from animal fats, so it makes sense that red peppers, roasted or no, wouldn’t have any. Now, why don’t plants contain much saturated fat, on average? That is an interesting question, but I have no idea the answer.

  2. wellmet says:

    Yes, but to roast a pepper, you would ideally have at least a little bit of fat, otherwise it’s just burning a pepper. But perhaps commercially roasted red peppers have some other mechanism of roasting that doesn’t involve fat, and that isn’t available in my kitchen. Regardless, it was tasty.

  3. Jeff says:

    I am guessing that if you need fat to roast the peppers, you can just use some type of oil, which would be generally unsaturated fat. Saturated fats tend to be solid at room temperature, but unsaturated fats tend to be liquids.

  4. Dan'l says:

    I think roasting of peppers generally refers to fire-roasting, which can be done with direct heat and no fat, such as when you char them on the gas flame of your cooktop or on the grill, to make the removal of the skin easier while adding a smoky or at least cooked flavor.

  5. wellmet says:

    Ok, ok, then adding roasted red peppers didn’t add any S.F. Unless S.F. refers to San Francisco, like Greg insists, in which case adding roasted red peppers has no influence on the amount of San Francisco.

    FYI, any other kind of roasting necessarily involves fat. Just saying.

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