Monday, December 6, 2010

Dashing Around

So yeah, I love playing around in the kitchen.  And I tend to be more intrigued by recipes that feature unique ingredients or offbeat combinations.  But sometimes you just have to go with the standards.  And sometimes you're flinging yourself into a meal because there's just no time to play.

Sometimes dinner is pulling a bunch of stuff out of the fridge/freezer/pantry, throwing it in a pan, turning the heat on and just going like a bat out of hell trying to get food on the table.

Me, I had the last few strips of bacon left in the package, along with some potatoes and this stuff...

Twenty minutes later, I had this...

Potato Corn Chowder

3 strips bacon, cut into 1/2" pieces
1 Tbs. olive oil
1/2 onion (I was using a sweet onion), finely chopped
1/2 tsp. dried thyme
2 large baking potatoes, peeled and diced
Salt and pepper to taste
1 bag frozen corn with butter sauce
2 Tbs. flour
1 can low-sodium chicken broth
1/2 cup water
1/2 cup milk (or half n' half if you prefer)

In a soup pot, cook bacon over medium heat until almost crisp.  Drain fat and drizzle in olive oil.  Add onions and sauté over medium heat until onions are translucent.  Add thyme and potatoes.  Season with salt and pepper.  Add frozen corn and flour.  Stir and cook about 2 minutes, and then add the chicken broth and water.  Bring to a boil.  Lower heat and simmer about 15 minutes, or until potatoes are cooked through.  Mash some of the potatoes with the back of a spoon to help thicken soup.  Add milk and heat through.  Serve immediately.

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