Thursday, April 28, 2011

Blackbirds and Corn Chowder

Another snowy, blustery day. Really! Look at what I saw out of the front window. These are red winged blackbirds.

You can see the lake is starting to have open leads. Steve's new ice out prediction is Friday, I predict Sunday.
Today is supposed to still be snowy and cold, but it's supposed to warm up into the 50's again by the weekend.

So, what to do on a cold, blustery day? Make a pot of soup!

I bought some more of that yummy corn from Northland Market. The produce person said this is the best corn she gets all year and it's from Georgia.

I decided to make "Harvest Corn Chowder with Bacon" from my green Gourmet cookbook. I used some Dancing Bull wine to cook with:

Harvest Corn Chowder with Bacon

1/4 cup diced bacon (about 2 ounces)
2 cups diced sweet onion
2 large carrots, cut into 1/4 inch dice
1 red bell pepper, cored, seeded, and cut into 1/4 inch dice
1/2 pound yellow-fleshed potatoes (2 small) peeled and cut into 1/4 inch dice
1 medium sweet potato peeled and cut into 1/4 inch dice
5 cups chicken stock (I use "Better than Bouillon" stock)
2 fresh thyme sprigs (we didn't have those so I used rosemary - really good!)
3 cups corn (from about 6 ears)
1 1/2 cups heavy cream
1 tsp salt
1 tsp freshly ground black pepper

GARNISH: 2 plum tomatoes, seeded and diced; finely chopped fresh chives

Cook bacon in a stock pot stirring frequently until crisp (about 5 minutes), transfer to paper towels to drain.
Add onions, carrots, and bell pepper to bacon fat remaining in pot and cook, stirring, until onion is softened, 8 to 10 minutes. Add both potatoes, stock, and thyme, bring to a simmer, and simmer, covered, until potatoes are just tender, about 15 minutes.

Add corn and cream and simmer, uncovered, for 10 minutes. Add salt and pepper and stir in bacon.

Serve sprinkled with tomatoes and chives.

This was so good! Be careful or you will eat the whole pot.

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