It’s about the fortieth rainy Friday in a row today, and while I greet rain with enthusiasm for the green growth it represents, I would greet it with slightly more enthusiasm if it fell on a day when I wasn’t home. With two boys. Inside.
It isn’t just rainy, either, it’s rainy and chilly. Like so chilly that I just dug a pair of fleece socks out of the winter clothes box that I was about to put in the basement.
So imagine my delight when this recipe showed up in my inbox this week from my dear friend Sarah. I haven’t made it yet, but it sounds wonderful and if my husband will just bring home the bacon (heh, heh) then I am off to the races and making this tonight. (Or tomorrow, depending on when the husband gets home. Because nothing, not even sweet, ever-loving BACON will get me to a grocery store with my two again after a trip we took this week. I’ll spare you the details, but I will say that just when I thought I had everything under control I hear, “Ummmm, ma’am, YOUR KID…?” and turn to see Henry with one leg balanced on the edge of the cart and his three remaining limbs on a large wire display rack featuring two-pound bags of Twizzlers, and now him, too. One more second and he would have been clinging to the rack like a monkey, four feet in the air. And all I could think was, “Seriously, you were making that kind of getaway for Twizzlers? I would have held out for chocolate.”
ANYWAY. THE RECIPE.
(Recipe courtesy of Williams-Sonoma Food Made Fast: Weeknights)
i found that it was not all that fast and took me almost 2 hours to make instead of the 30 mins they promised. i suppose if you bought pre-chopped vegetables it would only take 30 mins. or maybe i am just a slow chopper.
Chicken and Corn Chowder
* Bacon, 4 slices chopped
* Red Bell Pepper, 1 large, seeded and chopped (I had only 1/2 an orange pepper so I used that)
* Fresh or frozen corn kernels, 4 cups
* 3/4 lb Yukon gold potatoes (i used 12 small red potatoes)
* Chicken Broth, 3 cups
* Dry White Wine, 1/2 cup
* Skinless Boneless Chicken Thighs, 3/4 lbs cut into 1/2 inch chunks
* Green Onions, 6, white and pale green parts thinly sliced (I used a medium yellow onion, minced)
* Fresh Thyme, 3 tablespoons (I used the dregs of my container of dried thyme and then some rosemary)
* Half and Half, 2 1/2 cups (i couldn’t deal with the idea of that much half and half, so i used 1 cup half and half and 1 1/5 cups 2% milk)
* Salt and Freshly Ground Pepper to taste
1. Cook the bacon.
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes (takes longer than 5 minutes, and use a LARGE saucepan because I misread medium heat as medium saucepan and had to switch pots halfway through). Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons of the drippings.
2. Cook the vegetables and chicken.
Add bell pepper, corn, and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are slightly tinged with gold, 4-5 minutes. (I added the onions at the point as well). Add the broth and wine, bring to a boil, cover, and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5-7 minutes.
3.Finish the Chowder
Stir in the green onions, thyme and half and half. Bring to a simmer over medium heat, reduce heatto medium-low, and cook, uncovered, until heated through, about 3 minutes. Season to taste with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon, and serve.
Sarah didn’t say how many it serves, but I’m guessing that it will comfortably serve 6-8, especially with a loaf of Easy French Bread. So if you are Michelle Duggar, the Arkansas mother now pregnant with her 18th child, you’ll probably want to triple that. And as Sarah says, think there are any “J”names left?
What are you having for dinner tonight? Because if that bacon doesn’t come home soon, I’m going to need some ideas.