There is a time for everything,
and a season for every activity under heaven. ~Ecclesiastes 3:1
So, with that in mind, we will enjoy this change in season and give the garden its time of rest while the seed catalogs beckon and new plans are hatched and saved for the longer, warmer days that gardens like best.
Potato and Bacon Corn Chowder
(the full fat, no real recipe version)
-boil diced potatoes in broth in Dutch oven(I use chicken, 2-4 cups)
-cook bacon in skillet, remove bacon, do not drain
-saute chopped onion and minced garlic in bacon fat (oh yes, I do), throw in green onions if you have them
-when potatoes are tender, blend partially with immersion stick, leaving as many chunks of potato as you like
-add frozen or cooked corn on the cob
-add any type of cream or milk, (I don’t measure, perhaps a cup)
-stir in onions and garlic
-crumble in bacon
-add salt and pepper to taste
-add fresh or frozen parsley
-let it thicken for a few minutes
-serve
make again and again, using whatever you find in your fridge until spring shows up and different comfort foods are required.
the soup looks really good – but what I really want is that bowl, or mug, whatever it is… it's beautiful – You could put mud in it and I would eat it.
Love – kath