Howdy! I know it’s been a week, but I guess that is what happens when you leave your house. There is no way I could feel comfortable cooking in any other kitchen than my own, so… sorry about that. Happens. Sometimes.
I would like to talk to you about something really super heroic that happened to me this past week. While we were off skiing (in an extremely similar scenario to Bon Appetit’s special in last month’s issue), my brother had a big wipe out. He didn’t break anything. But his ski popped off, and it continued to slip and slide down the slope. The only thing I could do was ski in front of it to stop it. And in the process, I somehow managed to fall on my own ski. I think that my skis were so overwhelmed with the number of skis that they decided to fling my body onto my brother’s ski.
It stopped the ski.
And gave me a bruise the size of a honey-melon on the side of my thigh.
Why on earth is this heroic you crazy girl you just want an excuse to talk about your injuries? What is this, Kindergarten? Well, my friends, no it is not Kindergarten you will be happy to know that I graduated from that a long time ago. However, I have to admit that when you do something selfless and receive an injury in the process (even if it is self-inflicted), it’s some form of a battle scar. It’s pretty awesome. Why do you think that we all wanted to wear band-aids when we were little? It meant we did something to earn that band-aid.
Anyway, I made this chowder in the fall, just to try it out, and I made it again because I loved it so much. It is so rich and flavorful, and it has bacon in it. Enough said. Enjoy!
Cheese & Vegetable Chowder
Adapted from Taste of Home
2 diced bacon
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup corn (frozen will be fine)
1/8 teaspoon pepper
2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
1) In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels, but leave 1 teaspoon of drippings in the saucepan to saute onions until tender.
2) Chop the potato and carrot and add to the pot with 1/2 cup water and bouillon. Bring to a boil.
3) Reduce heat, cover and simmer for 15-20 minutes (or until the vegetables are almost tender.)
4) Stir in the milk, corn and pepper, cooking for 5 minutes longer.
5) Combine the flour and cold water until smooth, and gradually stir into the soup.
6) Bring to a boil, stirring for 1-2 minutes (or until thickened.)
7) Remove from heat. Stir in the cheese until melted.
8) Sprinkle (or douse) with bacon.