Corn Chowder, totally inspired by the neighbor boys

It’s so hot outside that so far this week I have cooked, but I have not had to think about what to cook. First I made spaghetti sauce inspired by my mother in law’s, then I made the best raspberry chicken that I have ever made, inspired by Tom next door. Then today Tom inspired me again with his potato corn chowder. I had to look up a recipe however, because I cannot wing it like Tom unless I am making pizza, pasta, or a frittata. So here is my version, or I mean it’s from The New Basics cookbook by Julee Russo and Sheila Lukens. I used Matt’s lovely fresh potatoes, corn from Rufener’s that I froze last year, and peppers that Kim grew on our lower deck in pots.

Corn Chowder

4 oz. sliced bacon, cut into 1 inch pieces

2 tbsp. unsalted butter

2 cups chopped onions

2 tbsp. flour

4 cups chicken broth

2 large potatoes ( I used the 4  we got in our share last week and I did not peel them), cut into a dice

1 cup half and half

4 cups cooked corn kernels, drained

3/4 tsp coarsely ground black pepper

salt, to taste

1 large red bell pepper (we had 2 kind of cubanelle looking peppers), cut into a dice

3 scallions, cut up

1 tbsp. cilantro, for garnish

1. wilt the bacon in a large soup pot over low heat for about 5 minutes. Add the butter and allow it to melt.

2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.

3. Add the stock and the potatoes. continue cooking over medium low heat for 12-15 minutes or until the potatoes are just tender.

4. Add the half and half, corn, pepper, and salt. cook 7 minutes, stirring occasionally.

5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve immediately, garnished with cilantro.

Enjoy!

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