Instructions:

Offshore Corn Chowder

I have done a lot of cooking in tiny galleys on various vessels down in Key West as well as the Great Lakes and environs.

The following is a corn chowder that has its roots (at least for me) in Key West. I have produced this more times than I can count both ashore and afloat and it's a crowd pleaser every time!

To serve 4 generously.

1/3 of a pound of smoked bacon rendered at medium high. Reserve cooked bacon for garnish.

Leave just enough rendered fat to coat the pan and add one large finely chopped onion, a couple of chopped garlic cloves and cook until just softened.

Add finely chopped pimento- in your grocery in large jars packed in brine or oil - about half the volume of the onions. (If you are really ambitious, roast your own red peppers.)

Heat all of this together then add a one pound bag of frozen corn and mix that in until its heated through.

At this point add a rounded tablespoon of chicken base and mix it through. It will melt very quickly. Add a pint of half-and-half plus a pint of whole milk and bring this up to just a simmer and add two to three medium potatoes, cubed.

Add the spices: Black pepper and celery salt; about 1/2 teaspoon ground cumin and a 1/4 teaspoon of nutmeg.

Simmer uncovered, stirring now and then (do not allow to boil) until taters are fork tender - about 20 minutes - taste and adjust seasonings.

Serve with crumbled bacon on top and enjoy!

The product is very hefty, more stew-like than soup, just the thing after a wet slog to windward!

If you really want to do this with style and the budget permits, just at the last add three cans of lump crabmeat to this and heat them with the rest. Heaven - pure heaven!

All the best, Capt. "Curly"