Corn Chowder
Ingredients
2 pieces of bacon or a small bit of ham (better yet, the ends of the bacon or ham - they're often cheaper and have more flavor)
1 small onion
4 yukon gold potatoes
1 small carrot
1T flour
3C corn frozen in broth (or 3C corn, and 1C water or broth)
1.5C milk, or 1C heavy cream
bay leaf, rosemary, white pepper, savory, salt, whatever spices you like.
Start by chopping up the meat and onion very small. Throw the meat in the bottom of the soup pot and cook on medium heat until it's just crispy and the fat has coated the bottom of the pan. You probably want about 2T of fat total (if you're using butter or something). Throw in the onions and the carrots next and cook until the onions are translucent. The carrots will still be pretty hard but that's ok. Add the flour and whisk it around in the bottom so it absorbs the extra fat.
Next add the corn with the broth/water and those cubed potatoes. I added enough water here to just barely cover the potatoes. Most of it simmered away while the potatoes cooked. Throw in whatever spices you like best. I went with 1 bay leaf, 1/2T salt, and ~1/2tsp of pepper, and some green herbs (rosemary and savory are the two I remember)
Once everything has simmered for about 30 minutes add the milk. I used milk, you could use heavy cream if you prefer, I'm sure it'd be delicious but I didn't have any on hand. Leave it on the heat until it's hot but don't boil it now. Adjust the seasonings until you're happy and enjoy!
Today's corn chowder wasn't served with any bread. I've purchased a little half sized bread loaf pan so I can make half batches of bread. With bread and soup happening every week we frequently have leftover quick breads that start to get moldy before we can eat it all. That makes for a sad Becky, so smaller loaves seem like the best way to avoid the problem!
All that being said? Tonight we just had dessert instead.
This post is originally from BeckyinVT. Feel free to comment and follow here or there.