Friday, October 11, 2013

More Kitchen Therapy

It's frequently cool here, so comfort food means fall food.

Corn chowder:

About 6 slices bacon, roughly chopped
3 medium white or yellow onions, chopped
3 large potatoes, chopped
2 carrots, chopped
2 ears fresh corn, cut from cob
1 T. Butter
1 cup whole milk

Melt butter in heavy-bottomed soup pot.  Fry bacon.  Add onions and cook until translucent.  Add potatoes and carrots.  Cover with water; add salt and pepper to taste (I like about a teaspoon of each); simmer until potatoes cooked through.  Add corn.  Simmer for 20 more minutes.  Lower heat.  Add milk, and warm through.  Do not boil.  Even better the next day!

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