HUNGRY GERALD

HG often has written about HG’s affection for chowder (“Chowda” as it’s pronounced in New England and  Prince Edward Island–the site of the HG/BSK/RIVA oceanfront home). HG’s favorite chowder is the Rhode Island version—clear, briny and no flour or cream and minimal potatoes. BSK’s corn chowder, served for “supper” last night, is a different species–a main dish and not a soup. It is thick, lusty, filling and comforting. It is composed of abundant in-season sweet corn kernels, broth, milk, onions, garlic, parsley, chopped fennel, Aleppo pepper and pimenton. BSK adds sea scallops for a taste of the sea. There were some leftover corn kernels so son Jeremy made spectacular corn fritters and maple syrup for breakfast. Sweet corn is a kiss from Mother Earth.