Corn and Potato Chowder

Yesterday’s dinner prep was quite the fiasco. Since I had a bag of potatoes on hand, I decided that I would make corn and potato chowder with corn bread for dinner. I thought it would be perfect to curl up with a bowl of hot hearty soup since Fall seems to be in full swing. Jason was on board,as always (I don’t think he’s ever turned down a home made meal). So, I went straight to Target after work to pick up all the ingredients and headed home to get started.

And thats when this dinner went down hill.

I thought I would have an awesome recipe to share in todays post, so I was excited as I started to prep the ingredients. Washing. Chopping. Slicing. The whole shebang. I got everything into the pot and snapped this picture before pouring the CHICKEN STOCK in as well.

Corn Chowder-0210

Chicken stock? I’m a vegetarian! I don’t know how in the world I accidentally bought chicken instead of vegetable stock.

After a minute of standing flustered in front of the pot I got an idea. I actually chopped way to many vegetables and had to put half aside to freeze for a later meal.  It was an easy fix to swap the chicken covered veggies out for the fresh batch. Then I realized I still didn’t have vegetable stock.

Jason offered to pick some up on his way to run a few other errands, but wouldn’t be back for over an hour. I was eager to get this meal on the road so I pulled out the bouillon cubes, popped one into a cup of water, and stuck it in the microwave. It was a minute or so later when Jason pointed to the microwave and said “umm, your thing’s boiling “. I quickly pulled open the door, grabbed the cup (not realizing it had boiled over) and threw it on the counter. The thing was H-O-T. Not only did I burn my fingers, but when I threw the cup down the splash back landed on my cheek. Boiling bouillon was everywhere and I had just hit my “dinner disasters” limit for one night.

I walked to the stairs, sat down, and cried. Partly because of how frustrated I was, but mostly because of the pain in my hand and cheek. Of course Jason came to my rescue to make sure I wasn’t seriously hurt. Then he told me we could fix the dinner together. I certainly didn’t want to spend anymore time in the kitchen, but after he took me to the couch and wrapped me in his arms, I felt so much better. I’m so lucky to have such a loving boyfriend.

We decided to head out and take care of his errands, but also did a bit of dinner recon…

photo

Ledo Pizza.  Jason and my favorite pizza place in the area. It’s super thin and crispy, and sure hit the spot for a last minute dinner. We also picked up vegetable stock and by the time we got home I was ready to finish making the corn and potato chowder. I threw everything into a pot to simmer for about 30-45 minutes and something pretty awesome happened.

Corn Chowder II-0219

Yes, that’s a camping spoon. All of our real spoons were being washed.

My homemade corn and potato chowder was delicious. Jason and I both agreed it was a win, it only took a few fumbles to get there. So here’s whats in the mix.

Corn and Potato  Chowder

3-4 medium red potatos

2.5 cups corn

1/2 cup carrots

1 stalk celery

1/2 sweet onion

3-4  cups vegetable stock (or broth)

1 and a 1/4 cup heavy whipping cream

2-3 tbs Corn Starch (for thickening)

Salt and Pepper to taste

(makes 4-5 large bowls)

I chopped all the veggies, making sure the potatoes were cut into bite sized chunks, then threw them into the pot. Next, I added the heavy whipping cream and vegetable stock. I turned the heat to a slow simmer and made sure everything was well incorporated before putting the lid on the pot. I let everything simmer for about 30 minutes before using a baster to put a few ounces of liquid into a heat safe measuring cup. Once my liquid was in the measuring cup I slowly incorporated 1 tbs of corn starch at a time. I then poured the corn starch mixture back into the pot and reincorporated all of the liquid. I repeated this step until my chowder reached my desired consistency. Once the consistency was reached, I let everything simmer for another few minutes before turning off the oven, and letting everything cool so I could put it in the fridge for our lunches the next day.

Note: Since this recipe got off to such a rough start, all measurements are close approximations. I waited until my chowder reached my desired consistency and added a bit more corn and carrots to give it a bit more oomph. Also, if your chowder gets a bit too thick, like mine did, just add more vegetable stock. You can also add another splash of whipping cream to make it more creamy.

Now i’m off to see if I can order a few prints on Snapfish.com. I’ve got tons of photos from the past few years that I think will be fun to put into photo albums. I remember looking through tons of albums at my grandparents house growing up. It was always fun to get a glimpse into the past, especially my moms pictures from when she was a teenager.

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