Kernels from four fresh ears of corn (or 2 cups frozen)
1 large onion, diced
1 tablespoon minced garlic
1 celery stalk, minced
1 large potato, diced
2 Tablespoons butter
6 cups chicken stock (or vegetable stock)
1 can evaporated milk (or 2 cups half and half)
Salt and pepper to taste
Melt the butter in a Dutch oven or soup pot. Add the onions, garlic and celery and cook until wilted. Add the corn and potatoes. Stir and add the brother. Bring to a boil and then lower to simmer. Adjust seasonings. When potatoes are cooked, add the milk and bring to a boil. If the soup needs further thickening, mix together 1 to 2 tablespoons flour with 1/2 cup broth or water until smooth and add this to the chowder. Heat until soup thickens.
Vietnamese Vegetarian Bahn Mi Sandwich
Mini French Bread
Vietnamese Carrot and Daikon Pickles
Watercress leaves (optional)
Jicama slices (optional
Carrot and Daikon Pickles
2 large carrots
1 medium sized daikon (white radish)
2 Tablespoon sugar
1 large teaspoon Hawaiian rock salt (or Kosher)
1/4 cup Rice wine vinegar
Julienne the carrots and daikon uniformly. In a large bowl add the rest of the ingredients and let the sugar and salt dissolve. Add the julienned carrots and daikon and let rest until liquid from the vegetables are released. NOTE: if eating in the sandwich, make sure to drain the pickles otherwise the sandwich will be soggy.
To assemble, place the bread in the oven and turn on the oven until it pre-heats. Remove from oven and let cool. Slice open the bread but be careful not to cut all the way through. Remove the inside of the bread if needed.
Place a layer of the pickles inside each roll, layer with cilantro, watercress and Jicama slices.