This weekend it snowed for the first time this winter.
I love snow.
Love.
Which is convenient, since I married a man who wanted to raise a family in the polar ice caps (some people call it 'Minnesota'.)
It would have been inconvenient if I had married a man who wanted to raise a family in California or Mexico.
What am I saying? I definitely would NOT have married that man.
Plus, I kind of have this obsession with needing to constantly be drinking water, which is basically a death wish in mexico.
Now I'm thirsty.
I love water.
Which brings me back to loving snow.
Vienna had never seen snow before, so I was totally geeked out to bundle us up and watch her experience the magic.
But frankly, it was a little anticlimactic.
She seemed more confused than dazzled.
So much for that.
Nevertheless, it was still the perfect day to make Corn Chowder!
I have tried so many different recipes for Corn Chowder, I can't even count them. I was never totally satisfied with any of them, and then one day I threw caution to the wind, combined all of my favorite things about those recipes and came up with this. It was so delicious and superior to anything I had ever tried that it made me totally incapable of any conversation at dinner that didn't relate to how incredible it tasted.
I urge you to try it. I can guarantee that you will feel accomplished and satisfied once you do.
Start by peeling and cubing enough potatoes to make roughly 2 cups.
Boil them for 15-20 minutes, depending on how big the cubes are.
Once they're done, drain them.
Meanwhile, chop up 5-6 slices of gorgeous bacon in 1/2 to 1 inch pieces and fry it up.
While the bacon is frying, you can start dicing these beauties, starting with the onion.
When the bacon is done, transfer to a paper towel covered plate, using tongs or a slotted spoon.
Melt 4 tablespoons of butter in a big pot,over medium/high heat. Add your onions and saute for a couple of minutes.
Then add your bell peppers.
And then your can of corn.
There really isn't that much corn in this, considering its called "Corn Chowder".
I suppose you could call it "Potato Chowder", or even "Bacon Chowder" just as easily.
You can call it whatever you want, just as long as you make it as some point.
Once your stunning confetti vegetables have sauteed for a few minutes, stir in 1/4 cup flour.
Then slowly add 3 cups of chicken broth.
Let it thicken for a few minutes.
Then add 1 cup milk and 1 cup Half and Half.
Or you could just do 2 cups of Half and Half.
Or 1 cup Half and Half and 1 cup heavy cream.
Or 2 cups of heavy cream!
Or a pint of Ice Cream!
Or just screw the chowder and eat the Ice Cream!
Do whatever your heart tells you.
I don't judge.
Mmm.
Dairy makes life worth living.
(I'm having my family put that on my tombstone.)
Now it's time to add the temporarily neglected bacon and the potatoes.
It's their time to shine.
Lower the heat a bit and let simmer for 15 minutes.
And please don't be like me and use those 15 minutes to just stare at the chowder.
Go do some laundry or something, for pete's sake.
Then you can add 2 cups of grated cheese.
As I've pleaded before, pleeaaaase grate your own. Pre-grated cheese is covered in starch and just isn't as wonderful.
I used monterey jack, but cheddar or even pepper jack would be great.
Have I ever mentioned that I would marry green onions if I could?
Well, I would.
That fact is clearly important to this recipe.
Chop up about 1/3 to 1/2 cup and dump them in.
*Note: If you're going to freeze the remainder of the chowder, keep the green onions out, because they don't freeze well. Then add them when you're about to eat.*
Lastly, I probably put a teaspoon or two of thyme in, and few sprinkles of crushed bay leaves for flavor. Then season with salt and pepper to taste.
Pour a bowl for yourself and your loved ones, and enjoy the vibrant colors and the depth of flavor.
And then go eat that ice cream.
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The MOST Amazing Corn Chowder
Ingredients
2 cups peeled, cubed potatoes
1 onion,diced
4 tbls butter
2 bell peppers, diced (red and orange are good)
1 can(15.5 oz.) Corn
5-6 slices of bacon
3 cups chicken broth
1 cup milk
1 cup half+half
2 cups monterey jack cheese
1/4 cup flour
1/3 cup green onions
salt
pepper
thyme
crushed bay leaves
Directions
- Boil the cubed potatoes for 15-20 minutes
- Fry up the bacon, se aside on paper towel
- Melt butter, saute onion, add bell peppers, then corn
- Stir in flour
- Add broth, let thicken for a few minutes
- Add milk and half and half, turn down the heat a bit
- Drain potatoes, add to chowder, along with Bacon
- Let simmer for 15-20 minutes
- Add cheese and green onion, season to taste