Do you remember being a kid and looking at the western states’ forecast, seeing them covered in animated snow, and being pissed? I mean hacked because there you are in November and it’s just raining or the sun is shining outside, and you imagine the kids out west frolicking in their snowsuits and building forts and never going to school because it snowed all the time?
11 years later and I live in one of “those states” – Thank you, Marine Corps.
(I should mention, these kids do go to school. It takes a legit blizzard to shut them down. The school buses have buttons they can press that puts chains automatically on the tires. They’re like tanks. If your school bus looks like a tank, you can guarantee you’re going to school come hell or high snow.)
Last Thursday & Friday I experienced one of the weirdest things in my entire life – snow in September. The weirdest part being that it shocked absolutely no one that calls Wyoming home. My husband was out of town and we texted each other (it snowed where he was, as well), “What the crap is this?!” or “Are you kidding me right now?!” It’s not that snow really bothers us all that much – both of us being from the northeast – but to go from 70 degrees one day to 29 degrees the next is WEIRD. Better yet going from a weekend of mid 80s with sun shining to gray, dreary snow fall in the matter of days is WEIRD.
This place is weird. You’ve been warned.
So while you’re all celebrating the arrival of your “cooler” temperatures and sipping your pumpkin flavored beverages, we are up here preparing for yet another weird possible two days of snow. With temperatures in the low 70s inbetween.
Bring on the soup. Or Chowder. Bacon Corn Chowder to be exact.
This is delicious and I actually made enough for us to have two nights. Last night we had it with pulled pork sandwiches, tonight we are having it with baked chicken salad sandwiches.
I should note – this comes together fast and easy. The most laborious and time consuming parts are cooking the bacon and waiting on the potatoes to cook through. Soup/Stew/Chowders are usually very quick (unless you’re making your own stock) – so don’t be so freaked out by the idea. You’re literally just throwing stuff in a pot and waiting for it to marry.
– Half & Half
– Salt/pepper to taste
– 2 cloves garlic
– 1 small onion
– 2-3 carrots (or a handful of shredded carrots)
– 2-3 stalks celery
– 5 slices of cooked bacon, chopped
– Potatoes (I used 5 small, yellow potatoes. If using larger potatoes aim for 2.)
– 1 bag frozen corn (I used steamable as it was the only thing WalMart had at the time, can use any kind really. Fresh, frozen, or canned.)
– Olive oil and 1 tablespoon butter
– 2-3 tablespoons flour
There are 2 ways you can start this off. You can do what I did and saute your carrots, celery, garlic, and onions in olive oil, or you can cook your bacon and then saute the veggies in the bacon grease. We had bacon for breakfast on this particular morning therefore a few pieces were reserved and I went the olive oil route. If you choose to cook your veggies in the bacon grease make sure you remove the bacon from the pan prior to adding the veggies, this is to avoid the bacon overcooking.
After the veggies have cooked down (onions have become translucent), throw in 1 tablespoon butter and allow to melt. Sprinkle flour over the veggies and stir. Allow the flour to cook for 2-3 minutes. Don’t let it get too brown. Gradually add 2 cups water and mix continuously. Your veggies and water/flour should now look like a gravy. If it does not, add more flour one tablespoon at a time and mix after each addition. Once you reach gravy consistency you will add the additional 1 cup water, 2 1/2 cups half and half, and bacon. Bring to a simmer.
After you have brought the mixture to a simmer toss in your diced potatoes (Again, I recommend yellow potatoes.) and your salt and pepper. It is imperative that you taste your chowder prior to adding salt/pepper and after adding the salt/pepper. At this point there has been no salt added with the exception of the bacon and the butter. So make sure you TASTE and adjust to your liking. Plus I never measure anything … so I’m of no help in that department. 🙂 At this point you can add your frozen corn as well.
Bring the soup back to a simmer, but make sure you stir occasionally to avoid anything sticking to the bottom. When the potatoes are done, it is ready to be served. I allowed mine to go for 10-15 minutes covered on a low simmer and the potatoes cooked nicely. The only way to be sure is to pull a potato out and poke it with a fork. If it is fork tender serve away. If it is not, cover the pot again and allow it another 5-10 minutes. (Remembering to stir!)
All hail the Yum.
Pair alongside a delicious sandwich or entirely on its own. (My husband likes to sprinkle cheddar cheese on top of any chowder as well.)
Enjoy your week, friends. If you’re in my part of the country may you enjoy this chowder on our snowy Thursday & Friday.
Bacon Corn Chowder
2-3 carrots (or 1 1/2 cups carrot shreds), chopped
2-3 stalks celery, chopped
1 small onion, diced
5 slices of bacon cooked and chopped
2 cloves garlic, minced
2 yellow potatoes, chopped
1 bag frozen corn
3 cups water
2 1/2 cups half and half
1 tablespoon butter
salt & pepper, to taste
2-3 tablespoons flour
olive oil for sauteing
1) Saute onion, garlic, carrots, and celery in olive oil (or bacon grease) and allow them to become translucent. (Not brown.) Once vegetables are cooked add butter and melt, sprinkle with flour and saute for 2-3 minutes, keeping a close eye not to burn flour. Pour in 2 cups water and mix until gravy-like consistency is formed. If no gravy texture is achieved, add 1 more tablespoon of flour and continue to cook.
2) Add bacon, remaining 1 cup of water, salt and pepper to taste, and half and half and bring to a slight boil/simmer. Stirring occasionally.
3) After 5 minutes or so add potatoes and corn. Mix well and allow to cook until potatoes are fork tender. Stirring occasionally to prevent sticking.
4) Serve with crackers or cheddar cheese.