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
 
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.
     

5 comments:

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

    ReplyDelete
  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!!!!!!

    ReplyDelete
  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!

    ReplyDelete

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