IT’S CORN SEASON AND SO MAKE A SEAFOOD STEW WITH IT

Corn is the great American vegetable – there are hundreds of ways of making it (ok tens of ways) – this stew is easy and o so good.

4- 6 ears of corn, husked

1 cup chorizo sliced ( optional)

use bacon if you like – the pork provides a great depth of flavor to the broth

2 cups prosecco, white wine or broth

1 lb. mussels

1 lb. little neck clams

(use as much or as little seafood as you like)

6 new potatoes, cut into quarters

1 cup hatch chili paste

(I am lucky to have a friend in New Mexico who supplies me with hatch chilies that I freeze and make a paste in the blender with water to use in different dishes – if you can’t find those chilies, roast any of your favorite chilies like jalapenos, serranos and or poblanos)

Salt and pepper to taste

Juice of a lemon

cayenne pepper to taste

2 tbs oil

Heat a casserole with the oil.  Brown the chorizo till caramelized.  Add the chili paste, potatoes and corn.    Season with salt and pepper – be aware that the chorizo is salty – add more later if need be

Cook for about 15 minutes or till the potatoes are soft.

Sprinkle with cayenne if using and add the prosecco.  When it comes to a boil add the clams and mussels.

Cover and cook till the shell fish is just open.

Squeeze lemon juice – taste for seasoning and serve hot with crusty bread.

Enjoy.

Until I eat again!