365: Day 196

7/16/13: Derek and I have been working hard this week on figuring out a good gym schedule. He was off on Tuesday night, so we all went to the Y together when I got off work. S&Z really like playing in the Child Watch room, so this definitely makes things easier.

It was 7:45 when we all left. They galloped to the car, exhausted.

Cook's Notes: Future meal planning will need to be significantly pared down on nights that we go to the gym after work. We did manage to make Corn Chowder after we got S&Z to bed, but we didn't eat until 10pm. We used fingerling potatoes, peppers, and some of the first corn of the season, all from Ward's Berry Farm.

Corn Chowder

CATEGORIES

 soup

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INGREDIENTS

• • 5 slices of bacon, chopped
  • 1 white onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1/4 c. flour
  • 4 c. chicken broth
  • 1 c. half and half
  • 2 to 3 c. diced potatoes
  • 6 ears of corn cut from the cob; set cobs aside

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INSTRUCTIONS

• 1. Fry the bacon. Add the onion and a little olive oil; add the chopped peppers and saute with the onion. Add the flour and cook for 1-2 minutes prior to adding the broth.
  2. Add chicken broth, half and half, and potatoes. Using the back of a large knife, run the blade along the corn cobs to extract yummy corn milk. Put the cobs in the pot, cover and simmer for 10-15 minutes, or until potatoes are cooked.
  3. Remove cobs. Add corn and simmer for 5 minutes. To thicken the soup use an immersion blender; otherwise, place 1-1/2 c. of solids in a blender and then return to the pot. Cover and simmer, stirring occasionally.
  4. Garnish with chopped tomato or parsley. Serve with corn bread.