New England Bob's Barnacle Bisque

What do you do when someone you know is dying?
There really will be a kitchen story here, stick with me please...

Some 25 years ago when my husband and I began going to the church I had grown up in, we met Bob, Uncle Bob as many referred to him.  Bob is one of those people that just draws the world to him.  He is impossibly tall, pastoral is ways that I continue to stand in awe of (we Catholics are still figuring out that lay people can be incredible ministers without the trappings of titles), and always ready with a smile and a wry observation to share.  Bob, was a leader in our church in spite of himself and in ways that one could not likely find in any other Catholic setting.  Early on, he played a very key role in one of the most devastating times a young couple could ever encounter.  Bob offered himself to us in profound ways that I am still unpacking and will forever look back on with deep gratitude and appreciation.  Skip ahead a few years and Bob was no longer a regular presence in our community, I don't even really know how or why.  It could have been a slow departure, a rift with leadership, or something in his own life pulling in a new direction.  Well, slide to present day and Bob is back... for a while at least.  Some time ago a cancer diagnosis came; illness, treatments, symptoms, and the rollercoaster of feeling better and worse.  In this time Bob resurfaced at our church and brought with him some familiar faces of days past, he always did travel with an entourage.  Now, months in, Bob has made the choice to forgo treatments and live out his remaining days on his own terms.

So what do you do when someone you know is dying? I mean this is really happening, there are no positive thoughts, prayers or well-wishes that are going to chance this reality.  Bob is about to die.  I have not been in this place, of sitting in the presence of someone that is facing the imminent return to their maker since that time many years ago when Bob sat with us.  Full circle moment here.  So I reached out and told him how much he has meant to my husband and myself and offered the only thing I could think of... Can I bring you a soup supper each week?  Cooking for people is my go to way of sharing a bit of kindness and love with them.  So now we are a few weeks in, we have a lovely weekly dance of trading the empty half gallon jar for one filled with a freshly made soup and some biscuits or corn bread for dipping.  Bob refers to this as my lenten journey.

In trying to think about soups that will go down easy for one dealing with throat cancer, as well as something sustaining to help keep a bit of meat on his increasingly lean body, I went with a chowder with corn and smoked salmon this last week.  I consulted a few recipes for some framework but as usual I kinda winged it and crossed my fingers.  Each week as I am making soup for Bob, I feel such a sense of humble honor to be able to do something, anything that might be of help or support to him.  I am thankful for the opportunity to reconnect with this man who has been a pillar of our community, who even in these final days is finding ways to minister to and lift up those around him.  Bob sent me a message last night after sampling the week's soup supper offering and told me that I had not made a chowder but in fact a New England Bisque (I honestly have no idea what the difference is, but will dig into that research eventually), and Bob named my creation -- New England Bob's Barnacle Bisque.  Typically I am really a throw it together and call it good kinda cook, but this time I am going to create a real recipe for this dish and add it to our annual lenten rotation.  As a reminder of the man who gave it a name, the man who will forever dwell in our hearts as a welcomer, a challenger, and a giver.

New England Bob's Barnacle Bisque

Ingredients

2 tbsp butter
1 small yellow onion, diced
2 large carrots, diced
3 yellow potatoes, cubed
2 cups sweet corn kernels (fresh or frozen)
1 1/2 cups smoked salmon, shredded
1 tsp dried thyme
1 tsp smoked paprika
1 - 2 tsp salt (to taste)
1 tsp fresh ground back pepper
2 cloves garlic chopped fine
1/4 cup flour
6 cups water
1 cup half and half

Process

Sauté onion in butter until just beginning to go translucent then add the carrots.  Continue to sauté these until carrots begin to soften then add the potatoes.  Once potatoes begin to cook through add the garlic, corn, thyme, paprika, salt and pepper.  Once this all gets going add the flour, and mix.  If it feels too dry add a small pat of more butter.  You want to cook the flour and spices with the veggies for a few minutes then add the water.  Turn your burner to a med low now and cook until the potatoes and carrots are soft, about 15 - 20 minutes.  Now you should have a very chowder looking situation going on, add the smoked salmon and the half and half and stir through and let the heat permeate the bisque.  I made this the day before gifting a half gallon and we were left with enough for 3 for dinner.  Serve with corn bread or buttermilk biscuits.  Enjoy and think of Bob!