This was a tough one. We traveled all weekend, and both had some crude that had been passed around the area. These are way easier to do when the prep work is spaced out over a couple of days.
Carrie had a genius idea of Banana Sundays, no kitchen prep for us. We just handed over a couple of bananas and some topping!
We served 32 lunches this week. Everyone loved the chowder. Like most good food, it starts with a great roux. They are easier than the books make it seem, just don’t stop stirring, and have all your ingredients prepped. And, I suggest you warm any liquid going in. Milk doesn’t like thermal shock.
Harvest Corn and Potato Chowder with Fixin’s (Shredded Cheddar, Green Onions and Real Bacon Bits)
4 cups onion – diced
2 cup carrot – diced
2 cup celery – diced
4 cans of corn – drained
2 cups cream
1/4 cup flour
1/4 cup fat (oil, Crisco, lard, butter, not olive oil)
Green Onion, Shredded Cheddar and Bacon Bits
8 lbs potatoes
stock – I made a squash stock. Winter squash is everywhere right now. Cut in half (carefully), cook on 350 for an hour. Scoop out, add liquid, bring to boil, hit it with an immersion blender (or use your kitchen blender). It takes a couple of hours, but very little actual work time.
In a 5 gallon stock pot over medium high heat, add oil until hot. Add onion, carrots and celery. Stir until soft. Slowly sprinkle flour while stirring (never stop!). Add stock to top of mixture. Stir, and add more stock until smoothed out.
Add cream while stirring, bring to a simmer. The mixture will thicken.
Add corn and potatoes, fill with stock to cover everything, and let simmer for a couple of hours.
You might need to add more potatoes as the potatoes in the pot break down (it’s what makes it so creamy!)
Cook bacon and cut into small pieces. Cut green onions into small pieces. Top each dish with Bacon, Cheddar and Green Onion
Harvest Corn and Potato Chowder
- Soup will be in slow cooker and hot!
- The soup in the slow cooker HAS onions and IS NOT vegetarian.
- Vegetarian with no onion option in separate container in fridge. Bring up to temp slowly, it will scorch if not stirred often. You might have to add liquid (milk preferred, water will work) to get the right consistency.
- Top each plate (if wanted) with the Shredded Cheddar, Chives and Bacon Bits (the real things). They will be in the fridge.
- Toss in oven at 350 for 10 minutes before serving. Or serve room temp. It’s fresh.
- Slice before serving.
Dessert – Banana Sunday
- Cut bananas
- Serve a scoop of Ice Cream with bananas
- Drizzle Butterscotch and Chocolate