It’s really a wonder I’m not several hundred pounds. I like to think about food, plan it, eat it, and, most of all, I like to cook it.

I am never afraid to try a new recipe, but I rarely follow them as written unless I’m baking. Baking is a science and cooking is an art; I’m better with the art.

Food makes me happy because I can watch it make others happy. It seems that the next logical step would be to share some of that happiness with you.

On Sunday, after doing the Mother’s Day thing with my mom and Jac’s, I went through the refrigerator to do my weekly grocery assessment. I realized we had bacon, sweet corn, celery and half & half that all needed to be used up this week before we leave on a mini-vacation this Friday. So, of course, the first thing I thought of was soup. Soup is my go-to plan whenever I have vegetables that have been hanging around the crisper drawer just this side of too long. Monday was rather gloomy and rainy too, so soup seemed perfect.

I began looking for recipes for corn soups, then chowders, but nothing was quite what I wanted. Then I remembered something that Jac and I had in 2009- a chowder with bacon and lots and lots of cream. I didn’t have a recipe, and we only had one cup of half & half, but how badly could I screw up soup?

It turned out so well, that I have decided to share it with you.

I am a fan of one-pot meals and that is what this is.

Veg & Bacon Chowder

1 lb center cut bacon – cut into lardons
1 large white onion – peeled & diced
1 lb potatoes – peeled & diced
3 stalks celery w/leaves – diced
5 ears sweet corn – cut kernels from cob
1 cup half & half (or cream or whole milk)
Chicken Stock
Olive Oil
Salt
Pepper

  • Heat 2 tbs oil in the bottom of a 5qt pot over med-high heat.
  • Add bacon lardons and cook until crisp.
  • Remove bacon from pot and set aside.
  • Reduce heat to medium and add diced onion.
  • Cook onions until translucent.
  • Remove half of the onion and set aside with bacon.
  • Add diced potatoes.
  • Add just enough chicken stock to cover potatoes.
  • Add salt to taste – this will vary based on personal preference and the amount of salt in your bacon and chicken stock, but this is your only chance to give the potatoes flavor.
  • Turn heat to high and bring to a boil.
  • Reduce to simmer and add celery and corn kernels.
  • When potatoes reach desired texture, use an immersion blender to puree part of the soup – or remove several cups of soup to a blender and puree, then return to pot.
  • Add bacon and onions.
  • Add pepper to taste.
  • Add half & half.
  • Stir to combine.
  • Serve (I wished I had some crusty bread with ours).

Next time: Strawberry and Mascarpone Breakfast Bake with Dark Chocolate Balsamic Syrup.

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