Day 36, I Think It's Monday, Quarantine Kitchen, Corn-n-Tine Chowder

 

Every day, I'm looking for whimsy; things that make me smile, and give me hope.  Today on our walk, someone had left painted rocks along our route, and they made me smile.  There were also chalk drawings every 1/4 mile from the teachers at our local elementary school saying that the teachers were missing their students.  Our world seems upside down, yet, kindness and love can be found if your eyes are open. 

There were lots of clouds today, when we went for our walk, it was cooler than predicted.  Living by the coast, the winds here can reduce the temperature a few degrees.  So, it was a great day for soup.  Another (almost) pantry meal, served with salad and bread, in this case, cheddar biscuits, it's a great meal.

Corn-n-Tine Chowder

Serves 6

5 cups chicken or vegetable broth

5 medium red or Yukon gold potatoes, peeled, and cut into 1/2-inch dice

3 medium carrots, cut into 1/2-inch dice

6 strips thick-cut bacon, cut into 1/2-inch pieces

1/2 cup finely chopped onion

2 ribs celery, finely chopped

1 teaspoon dried thyme

1/4 cup all-purpose flour

One 16-ounce package frozen corn, defrosted, or 4 cups fresh cut from the cob

1 cup whole milk, 1/2 and 1/2 or heavy cream

salt and pepper

Put the broth into a saucepan, add the potatoes and carrots bring to a boil, and simmer for 10 minutes, until barely tender.  

Drain the vegetables, saving the broth.  

In a large Dutch oven, cook the bacon until it is crisp.  Add the onion, celery and thyme, and cook for 2 to 3 minutes, until the onion is softened.  

                                   Add the flour, and whisk, cooking for 2 to 3 minutes.  

                         Add the reserved broth, whisking until the mixture comes to a boil.  

Add the reserved potatoes, carrots, and corn.  Bring to a simmer, and simmer for 10 minutes.  

At this point, you can cool, cover and refrigerate the soup, or add the milk, season with salt and pepper and serve.  

If you make this ahead, bring the soup to a boil, add the milk, and simmer for 10 minutes.  

As you can see, you have a really thick soup before putting the milk, 1/2&1/2, or cream into the soup, so if you want to keep it dairy-free, just add a bit more broth.  

Cook's Note:  If you don't want to use the bacon, start your saute off with 4 tablespoons of unsalted butter and proceed as directed.  

As we start another week, I'll have to make a grocery run this week for fresh veg, and a few other things I can't live without---I'm talking to you chocolate.  Please continue to support your local restaurants, and to follow the social distancing guidelines.  We walk wearing masks, there are enough people that we see along the way, that I want to make sure we are all safe.  So, stay safe, stay well, and stay home.  Ciao for now.