Tuesday, December 11, 2012

Introducing... Tasty Tuesday

I've decided to organize things a bit more here on the blog, just so I can keep my thoughts together and let y'all know what's coming when. So without further ado:

Motherhood Mondays:  war stories, tips, and everything that has to do with the best job in the whole world.
Tasty Tuesdays: recipes of course!
Wednesday Whereabouts: what we've been up to lately.
Thursday Thoughts: just that... random thoughts and sometimes thankfullness.
Fashion Friday: fashion for me and the littles - sometimes things we wore and sometimes things we just plain old want!
Today's recipe is a delicious corn chowder I adapted from Cook's Country Magazine.  If you've never read Cook's Country or its sister publication Cooks Illustrated, you are really missing out.  I've honestly never had a misfire recipe from either one.  Sometimes though, I think they make the recipes a bit more complicated than necessary and frankly these days I need to get dinner on the table in a flash!  So, here's my version of their delicious corn chowder switched up a bit for my hectic schedule and currently dairy free diet.  We enjoyed this last night and it was delicious!  I served pumpkin cornbread and green beans on the side (I know, I know... so much corn).  Enjoy!
Corn Bacon Chowder
Adapted from Cook's Country
  • 3 cups frozen corn, thawed
  • 2 15 oz cans whole kernel corn
  • 5 cups chicken broth
  • 4 slices bacon, chopped
  • 1 yellow onion, diced
  • 1 lb red potatoes, scrubbed and cut into 1/2 inch dice
  • 1 cup unsweetened almond milk
  • salt and pepper
  • Puree canned corn and 2 cups broth in blender.
  • Cook bacon in  dutch oven over medium heat until crisp.  Using a slotted spoon, transfer bacon to a paper towel lined plate to drain.  Cook onion, thawed frozen corn, 1/2 teaspoon slat, and 1/4 teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.
  • Add potatoes, corn puree, and remaining broth to the dutch oven and bring to a boil.  Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.  Discard cobs and stir in almond milk and reserved bacon.  Season with salt and pepper.


  1. Thank you for finding my blog. I am now a new follower to your blog!

  2. Hi there Laura!!! Thank you for coming by my blog! I am now following you:) this chowder looks amazing!!!!! And yes, must get more date nights!!!!!!

  3. Ok this sounds amazing. I made a corn chowder the other night with sausage, but the bacon sounds so good. Gotta try this version!

    Thanks for sharing. I found you through the link up at Kelly's!


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