It’s a cold wintry Sunday, so what do I do? I make soup!
We knew that a snowstorm was approaching, so I went shopping yesterday for ingredients. I made my own version of a corn chowder. I’m not sure how close to the classic it is, but damn, it’s good.
After this morning’s brunch, I saved the bacon fat. I used that to sweat an onion, four carrots, and about six or seven Yukon Gold potatoes. Then I tossed in about a cup of flour to thicken it. That cooked for a few minutes before I threw in two quarts of homemade chicken (or turkey) stock. (They weren’t very well labeled in my freezer.) I let that simmer a while until the poatoes were tender. Then I added a bunch of cheese that I shredded, probably about two cups. (There was no science here, just what I had left, including some white cheddar, yellow cheddar, jack, and gruyere.) Next I hit it with a splash of milk and then two bags of frozen corn.
This wasn’t science at all, just a good Sunday afternoon cooking in my kitchen.
