Potato and Corn Chowder
I haven’t slept well for the past three weeks. Nothing different has been going on in my life, that I can recall. I’m the same kind of busy that I have been for the past year. Single work-at-home mom of 4, during the weeks. Granted, I get some relief on the weekends when hubby is home, but I for the life of me cannot seem to put myself to bed early! The crazy thing is that I am so stinkin’ tired in the middle of the day.
I think I could lay down right now and take a nice long nap. Unfortunately, if I took that luxury I would likely wake up to a bathroom covered in toothpaste and toilet paper, toys everywhere, doggy piddle somewhere in the house, and lastly a fireproof safe storing Bea’s last bowel movement (important documents as she says). These are all things that I have encountered in the past few days, and not even while napping! For some reason, after Bea catching her older cousin pooping in a bucket, she is fascinated with pooping in/on everything BUT the toilet! In the past week, we have found Bea’s remnants in the backyard, front yard, her garbage pail and lastly, a fireproof safe that my mom recently gave me. Sigh. I never would have imagined that after having 3 boys, my daughter would be the gross one! Okay, so maybe all of this explains my exhaustion! Any suggestions on how to deal with a secret pooper?
Back to the point. On my sleepy days, which has been quite often lately, I enjoy a warm bowl of soup! I tried a few varieties last week and the one I wanted to share with you now is the Potato and Corn Chowder that I kind of made up as I went along. That’s the great thing about soup – just about anything goes! 
In a dutch oven or large pot, melt the butter over medium heat. Add bacon and fry for about 3 or 4 minutes. Bacon does not need to be completely cooked at this point. 
To the bacon and fat, add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes. 
Add the corn, milk and bay leaf. Bring to a boil and reduce heat to a simmer. Cover the pot and cook for 30 minutes.Be careful not to scald milk. Remove bacon strip and bay leaf from chowder, and bring the heat to medium high. To the pot add the potatoes, red pepper, 1 teaspoon of salt, and pepper to taste. Bring to a bubble and reduce the heat to simmer for 15 minutes, or until the potatoes are soft. Add the thyme and simmer for another 5 minutes so flavors can incorporate. 
- 1 Tbs butter
- 2 strips of bacon (because everything is better with bacon and bacon grease)
- 4 green onions, sliced – I like to use the whites and save the green for garnish or another recipe
- 2 large carrots, peeled and chopped
- 1/2 celery stalk, chopped
- 3 cups frozen corn kernels
- 1 bay leaf
- 5 cups milk
- 2 potatoes, peeled and chopped
- 1/4 red bell pepper, chopped
- salt and pepper
- 1/2 tsp thyme
- In a dutch oven or large pot, melt the butter over medium heat. Add bacon and fry for about 3 or 4 minutes. Bacon does not need to be completely cooked at this point.
- To the bacon and fat, add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
- Add the corn, milk and bay leaf. Bring to a boil and reduce heat to a simmer. Cover the pot and cook for 30 minutes.Be careful not to scald milk.
- Remove bacon strip and bay leaf from chowder, and bring the heat to medium high.
- To the pot add the potatoes, red pepper, 1 teaspoon of salt, and pepper to taste. Bring to a bubble and reduce the heat to simmer for 15 minutes, or until the potatoes are soft.
- Add the thyme and simmer for another 5 minutes so flavors can incorporate.
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