Corn Chowder

I haven’t blogged about food for several months now; I had to work on the east coast so Dale picked up the cooking duties. Then things have been so chaotic with our granddaughter not thriving.

Things are still chaotic but we have returned to shopping at the farmers market and the usual experimenting over meals.

I found a site on facebook, The gourmet page and they post recipes. I subscribed to the magazine “Gourmet” for years but finally let it go when I just changed my cooking too much. Now I think they do not publish any longer. Too bad, for years I would make the featured Thanksgiving dinner to much acclaim!

So the Gourmet site published a recipe for Cheesy Corn Chowder. I revised it to reflect a little lower fat for our diets and used the food we had in the fridge. Here is my version:

½ onion chopped

4 small carrots chopped

3 stalks of celery chopped

1 red bell pepper chopped

Sautee the chopped items in some olive oil. I used my la Crusset soup pot for everything.

Add to the pot 2 chopped up yams or sweet potatoes and 4 or so potatoes (I used red ones)

Add chicken broth to cover.

Cook on simmer for about 10 to 15 minutes until potatoes are nearly done. Add 3 C. roasted frozen or fresh corn, 2 pieces of bacon in small pieces and ½ -3/4 C Cream. Simmer until corn is done.

Add shredded sharp chedder cheese to taste. I added about 4 ounces.

This was still a very rich soup but filling. We had the leftovers this morning with toast.

I’m going to try it vegetarian style tomorrow.