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.
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.