How many crock pots does it take…

What’s more comforting than a bowl of warm, homemade soup on a cold winter’s night?  How about an army of crock pots each filled with a different kind of soup!

This evening Artpace hosted its welcome Potluck for 11.1 IAIR artists Kelly Richardson, E.V. Day, and Devon Dikeou.  I am proud to say that the event was, well, SOUPer.  We had a great turnout despite the freezing temperatures and guests made the evening even better by bringing soup, cornbread, salads, crackers, and more.  The presentations by the three artists have already got people buzzing about their opening on March 24^th.

So, the big question of the night is why on earth would I make five of the soups myself (without a dishwasher and only one soup pot no less)?  While I do love a good culinary challenge, there are actually a couple of reasons that might provide a bit more insight.  First of all, I love to cook and I love to

cook for friends and family even more.  This was my chance to share some serious food love with my new family at Artpace.  Secondly and probably most importantly, is to make the artists feel at home.  Nothing says home like the smell of soup filling the air and I was excited to be a part of it.  It was the Artpace trifecta for a fantastic evening: friends, food, and art.

Below is the recipe for the Market Street Grill Clam Chowder.  The recipe serves 12, so be prepared to freeze the leftovers or to make a lot of friends, family, and co-workers very happy.  From my kitchen to yours, enjoy!

Market Street Grill Clam Chowder

Ingredients:

1 ½ roasting potatoes, peeled and diced ½ inch

1 cup celery, diced ½ inch

1 cup onion, diced ½ inch

1 cup green pepper, diced ½ inch

1 cup green onions, diced ½ inch

2 cans of chopped clams

¾ tablespoon coarse ground black pepper

1 ½ tablespoon salt

¾ tablespoon whole thyme

6 bay leaves

1 teaspoon Tabasco

¾ cup sherry wine (optional, but so good)

2 cups water

¾ cup butter, melted*

1 cup flour

2 quarts half-and-half *

Method:

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately, or refrigerate/freeze for future enjoyment.

*Note: I like to believe that calories simply don’t count when you’re among friends.

- Kaela Hoskings, Assistant Curator of Education