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

 

Ingredients

• 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

Directions

• 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.