I realize now that this isn't the most appetizing looking photo. Don't worry, I wouldn't lead you astray
The windchill this past Sunday hit 9 degrees. I think I can take some credit for the winter chill. About 4 days prior to the single digit temps I suggested to my wife that perhaps over the weekend I could cook up a batch of Corn and Potato Chowder. I think had I said “I’d like to drink a mojito on the patio this weekend” we’d be sitting outdoors in our shorts and playing Jimmy Buffet on the iPod because it would turned out to be a 70 degree day. But since I can only handle about one Buffet song at a time before I want to stuff a pencil in my ear I said “it’s soup season” rather than “it’s 5 o’clock somewhere!” Like most chowders, this is a great cold weather meal.
Some of the fixins'. Potatoes, carrots, parsley, 2 tbps cocaine
I’ve made this soup about 4 or 5 times previously. It’s pretty much the same ingredients from a Dinosaur BBQ recipe with some minor changes plus the fact that I don’t measure my ingredients so the proportions are of my own creation. The first time I made this soup I was in the kitchen for a solid hour working my butt off getting everything prepped and cooked. I wasn’t very happy with the ratio of time spent working to time spent eating the finished product. So each year I kind of dread making it but I push through the pain because I do really enjoy the soup. One of the real benefits of being married is that you get to share everything. So I shared as much of the prep work as possible. My wife chopped up the onion, pepper and parsley, minced the garlic and grated the carrots. Oh, I almost forgot – she also did the grocery shopping. So right away my time from start to finish dropped dramatically. While she was doing all of that I very slowly poured a Murphy’s Irish Stout into a Tervis Tumbler. Man do I love watching an Irish stout cascade down the inside of a glass when it’s poured correctly!
Regrettably I digress…
Bacon cooked in butter = what Heaven tastes like
The second part of cutting down on prep time was to not measure anything. But since it’s hard to describe “put some peppers in it” on a blog, and be of any help to anyone who might wish to try this, I’m going to copy & paste the actual recipe and then edit it until I think it’s about what led me to my finished product.
After posting that photo of bacon cooked in butter I feel obligated to post a photo of some vegetables. But then again, look at the photo above.... IT'S BACON COOKED IN BUTTER!!!
- 1 or 2 tablespoon butter
- slices of thick cut bacon, diced
- 1 small onion, chopped into fine pieces
- 1 small/medium green pepper, chopped info fine pieces
- salt and black pepper
- 3 cloves of garlic, chopped
- 2 tablespoons flour
- 4 cups chicken broth or stock
- 4 russet potatoes, diced
- 4 carrots, shredded (or diced into fine pieces)
- 1/2 to 3/4 bag frozen corn kernels
- 1 cup half-and-half
- dried thyme, to taste
- **pinch of cayenne pepper
- 1 tablespoon chopped fresh Italian parsley
Melt the butter in a soup kettle or large pan over medium-high heat. Don’t burn the butter. Add the bacon (already diced) and cook till crisp. Scoop out the bacon and drain on paper towels. Set aside.
Pour off all but 1/4 of the fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, **cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir.
- Having my wife do 80% of the prep work really makes cooking go a lot faster.
- Bacon cooked in butter is a gift given to us from Heaven.
- I end up eating a lot of bacon between the time it is cooked and the time I add it to the soup. Be warned in case you need to plan ahead and cook some extra bacon for snacking purposes.
- Get some hearty bread for dipping into the soup.
** = I skip the cayenne pepper and replace it with a healthy sprinkling of my highly classified homemade barbecue dry rub. But I would say definitely add cayenne if you want to add some bite to this soup.