What's for Lunch?

POTATO-CORN CHOWDER
During the chilly and damp days of late winter, we all crave a little comfort food.  This hearty soup recipe utilizes many of the things that are probably already in your cupboard.

INGREDIENTS

• 6 slices bacon – cooked and crumbled; reserve 3 T. of bacon drippings
• 2 stalks of celery – finely diced
• 2 carrots – peeled and finely diced
• 1/2 large red onion – finely chopped
• 4 cups of peeled and diced red potatoes (you can use russets as well)
• 1 can of whole kernel corn, drained
• 2 cans of low sodium chicken broth
• 1/2 cup half-n-half
• 2 T. butter (optional)
• 1/4 cup white wine (I used a dry Riesling)
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 tsp. thyme (or 1 tsp. fresh thyme)
• 1 bay leaf
• 1/4 tsp. red pepper flakes (optional)

DIRECTIONS:

• In a large skillet, sauté bacon until crisp. 
• Drain on paper towel and set aside. Crumble when cool.
• Retain 3T. of the bacon drippings (discard the rest.)
• Using the same skillet, heat bacon drippings over medium heat and add the celery, carrots, and onion.  Sauté until onion is translucent.
• In soup pot or small stock pot, pour in 2 cans of chicken broth and add the sautéed vegetables and diced potatoes, along with thyme, bay leaf, salt and pepper.
• Cover and cook over medium heat – stirring occasionally - until potatoes are tender, about 15-20 minutes.
• Remove two thirds of the mixture to a separate bowl to cool slightly (leave bay leaf in pot).
• Using a food processor or blender, puree until slightly smooth.  Return mixture to pot. 
• Add the crumbled bacon, corn, half-n-half, butter, white wine and red pepper flakes.
• Simmer over low heat for half an hour – stirring occasionally - or until flavors are well blended. (Remove and discard bay leaf before serving.)

Serve with thick slices of grilled sourdough and a little grated cheddar cheese. This will definitely stick to your ribs!