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Cooking, kind of

Corn Chowder

Max George

Issue date: 4/4/08 Section: Features
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The process was quick and effortless. Corn chowder is one of those chop-it-up-and-throw-it-in-the-pot-to-simmer-for-a-while-until-the-potatoes-are-soft-and-the-broth-has-thickened deals. Classic.

Corn chowder's merits go beyond it's easiness in the kitchen. I didn't pay any attention to proportions (see process, above), but it still came out fine. I don't know if it was the weather or the hangover, but the chowder tasted like I knew what I was doing, like I had made some intuitive decisions in the kitchen and added just the right amount of something that really made the soup. Plus, it was only, like, 13 bucks for everything, including two baguettes to go with it. And with such a large pot, it is great to share. Everyone acted like I had done some great service to the world, thanking me again and again.

The meal's best quality, though, is the atmosphere in which it is eaten. With the effects of global warming raging outside, we all sat together and talked and ate, passing the baguettes around and keeping warm together. It was a lovely Sunday dinner, shared with friends.

And then it was back to sleep for this busy bee.
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