Saturday, April 12, 2008

Snow in April (aka WTF)

April showers bring May flowers.
April snow really blows.

Although, it does set the stage for great chowder-making weather.

Here, in Oz, few clams roam, but there is corn aplenty. Therefore a hearty corn chowder is perfect to sooth any frustrations resulting from ill-timed snow. This week everything has been blooming, and I was hoping to get in another hike or geocache this weekend. But with the sky looking gloomy and snow falling, I decided it would be prudent to make and eat lots of delicious food instead.

Yesterday we had chowder for lunch with crusty whole grain bread and plugra, Cucumber salad, and fruit salad.

Today we had the leftover chowder, with freshly baked sweet potato biscuits, salad, and grapefruit.

Corn Chowder (loosely adapted from the Joy of Cooking 75th edition)

5 strips of bacon
1 large onion, chopped
2 large red potatoes, peeled and diced
3 ribs of celery, diced
3 Cups milk
1 package frozen corn
1 generous handful of fresh dill, chopped
Salt and Pepper

Cook the bacon in a large pot, remove and drain. When cool, crumble and reserve.

Using the leftover bacon grease, fry the onion and potato for 7 minutes, until partial cooked. Add the celery and cook 3 minutes more.

De glaze the pan with some of the milk, then add the rest of the milk, the corn, the bacon, and half of the dill. Bring to a boil, then reduce to a simmer. Cover and leave for 10-15 minutes, returning every so often to stir things up. Salt and pepper to taste.

To serve, sprinkle with some of the remaining dill to make things look pretty (my picture has no fancy garnish because it was of the reheated leftover soup).

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