OK, so I know last week I was all, "I like September," and "Let's start wearing boots," and almost embracing autumn right here in front of everyone. And that was nice. I even made soup three times -- one tomato bisque and two rounds of corn chowder -- and started thinking that fall's not so bad and summer? Meh. This is the best weather we've had in months!
Then, browsing through my hard drive, I found these:
And I started missing summer.
I suppose I'm one to rush into things every so often. It's kind of like when, two months ago, I jumped on the first apartment I found just an hour after seeing it. Or when I found myself with an abundance of non-food-related photos and just like that, started a new photo blog and announced it to whoever would listen. And then, one day when the sky was blue and the air was crisp and I made sweet, summery corn into a warm, creamy chowder, I rushed into fall. Just like that.
And actually, I'm alright with that. I mean, I love my apartment. And my new blog is quite nice. And that chowder was delicious. So maybe I thought I felt bad about leaving summer behind, but she'll be back eventually. It might take a good half a year to return, but at least there's chowder to hold me over.
Corn Chowder with Bacon
*After the third time making corn chowder in one month, I found the perfect combination of recipes that became my own. Below is the updated version of the original recipe I posted.
Fresh corn stripped from 6 ears
2 tablespoons butter
3 cloves garlic, smashed and minced
1/2 small onion, diced
1 small green pepper, diced
2 medium Yukon gold or red potatoes, diced
1 tablespoon flour
1/2 cup heavy cream
4 cups chicken broth
4 slices of bacon, diced
Salt and pepper, seasoned salt, dried oregano
Melt butter in a large pot over medium high. Cook the bacon in butter until crisp, remove with a slotted spoon and set aside. Remove all but about 2 tablespoons of fat, then add onions, green pepper, and garlic to pot. Cook vegetables until soft, scraping up the leftover bits of bacon from the bottom of the pot. Season with salt and pepper. Add flour and stir to coat. Add potatoes and cook for 5-7 minutes.
Add chicken broth to onion-potato mixture. Bring to a boil, then lower heat and let simmer. Add a touch of seasoned salt and dried oregano. When potatoes are tender, add corn kernels and cook until heated through. Stir in cream and bacon. Serve immediately.