Corn Chowder (Pie 'skmnapu'l) and Lu’skinikn

By Jenny and Rosie

Serves: 6-8

Corn Chowder (Pie 'skmnapu'l)

1 Tbsp (15 mL) Butter or oil

1 large Onion, diced

1 large Carrot, diced

½ tsp (2.5 mL) Nutmeg

¼ tsp (1.25 mL) Dried thyme, or 1 tsp (5 mL) fresh thyme

1 ½ tsp (7.5 mL) Salt

2 lb (907 g) Corn, divided into ½ lb (225 g) for Step 1 and 1 ½ lb (600 g) for Step 2

1 small Sweet potato, diced or 4 oz (100 g) peeled, diced squash

1 lb (454 g) Potatoes, peeled if necessary and diced

3 Cups (750 mL) Water

3 Cups (750 mL) Whole milk

1 Tbsp (15 mL) Cornstarch

Lu’skinikn

1 ¼ Cups (310 mL) Whole wheat flour

1 ¼ Cups (310 mL) Unbleached all-purpose flour

1 Tbsp Baking powder

½ tsp Salt

¼ Cup Butter

1 Cup Water

Corn Chowder (Pie 'skmnapu'l)

Note: Wash all produce well.

Heat the butter or oil in a large pot over medium-high heat. Saute the onions with carrots, thyme, nutmeg and salt until the onions are tender. Add the water, ½ lb (225 g) of the corn and sweet potatoes (or squash). Bring to a boil, then reduce the heat and simmer until the veggies are soft.
Blend with an immersion blender, or let cool and blend in batches in a blender or food processor. Add the diced potatoes, return the pot to a simmer, and cook until the potatoes are cooked through, 15-20 minutes. Add the remaining 1 ½ lb (680 g) corn and heat through.
Mix the cornstarch with ½ Cup (125 mL) of the milk and set aside. Pour the remaining milk into the soup and bring to a near boil. Stir the cornstarch mixture well and pour it into the soup. Heat to a simmer but do not boil.

Variations

Thyme Ham and Corn Chowder: Add ¼ lb (115 g) diced ham when you stir in the corn in Step 2.
Cheddar Chicken Corn Chowder: Add ½ Cup (125 mL) grated Cheddar, 1 tsp (5 mL) ground toasted Cumin, 1 thinly sliced Green Onion and 1 Cup (250 mL) cooked, diced Chicken when you stir in the corn in Step 2.
Fish Chowder: Omit the corn and nutmeg. Add 1 stalk celery, diced, when cooking the onions and carrots. Do not blend. Increase the potatoes to 2 lb (907 g). Once the soup is cooked, remove from heat and add 1 lb (454 g) boneless, skinless cod or haddock pieces. Cover and allow the soup to stand until the fish is cooked through, then stir to break the fish up and serve.

Lu’skinikn

Adapted from the Nilu’nal app of Mi’kmaw recipes by Jenny & Rosie with Yolanda Denny

Preheat the oven to 350°F (175°C) and butter an 8" x 8” baking pan or line with parchment paper.
In a bowl, combine flour, baking powder and salt. Cut in butter or shortening until well blended.
Add the water and stir until the dough is evenly moistened. Knead with your hands until the dough is smooth.
Pat evenly into the pan. With a knife, score into the desired number of squares (cut halfway through the dough). Bake for 25-30 minutes, until golden brown. Cut pieces all the way through, and serve.

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