I'm in Florida. Most of the year we have heat and humidity that makes us question why we don't move to a cooler locale ...but...if you have time invested at one place of employment linked to a retirement fund, that is the big decider on where to live. Can't just chuck it and move to Hawaii. So we get ourselves up, mostly on time, and drag ourselves in to work to make what we call "Bourbon and Bones Money."
Now that the whining about the heat is out of the way let me present a wonderfully rich bowl of soup. Yes, it would be better welcomed in the cool Fall months. Call me crazy but I love soup year round. No matter the temperature, I like a bowl of soup for lunch.
Look, I also made a fresh baguette to go with it.
By the way, since you need to shave the corn off the cob and we all know those kernels fly off everywhere, here is a tip. Put the pointy end of the corn in a Bundt pan. Carefully shave the kernels off and they will collect in the Bundt pan. No flying pieces of corn.
But please do be careful because I would hate to get an email telling me someone cut themselves badly. I don't always cut corn off this way but it's guaranteed you won't have a mess.
Here is a snap of everything merging and heating. It was quite lovely.
Bacon, Corn and Potato Chowder
This is a Curtis Stone recipe and I adapted it for our taste.
4 slices bacon, cut into small pieces
1 tsp butter
1 medium onion, finely chopped
2 cloves Garlic, finely chopped
2 sticks Celery, cut into small pieces
2 sprigs Thyme
2 tablespoons AP flour
1 cup Water
5 large potatoes. (Curtis called for Yukon Gold. I had baby red skinned so that's what I used), cut into small dice
1 cup broth
Almost 3 cups milk
4 cobs Sweet Corn, shave off the kernels
1 tbsp Parsley, roughly chopped
In a large saucepan, cook the bacon over medium heat for about 2 minutes. Add the butter then the onion and garlic and cook for about 4 minutes until the onion is soft.
Add the celery and thyme and cook for 4 minutes. Let the veggies get soft.
Now fold in the flour and stirring constantly, cook for about 2-3 minutes.
Stir in the broth and potato. Cook for 8 minutes, or until the potato is tender.
Add the milk and corn to the pan and increase the heat to medium high. Bring to a simmer, stirring constantly.
Once the soup has reached a rapid simmer, cook for 3 minutes or until the soup has thickened. Discard the thyme sprigs and season the soup to taste with salt and pepper.
If anyone else made soup or salad don't forget Deb in Hawaii has a linkup for her Souper Sunday. You don't have to post on Sunday.
Check out I ♥ Cooking Club and see what others served up. Also linking up to Deb at Kahakai Kitchen for her Souper Sunday and with Beth Fish's Weekend Cooking Series.