February 27th: corn chowder

I've had this recipe kicking around for years. It is the perfect post-swimming lessons, cold Monday night supper.


Corn Chowder


6 cups cubed potatoes
1 tsp salt
1/2 tsp marjoram or thyme
3 cups water


 1 tbsp each olive oil and unsalted butter.
1 onion, chopped
4 slices bacon, diced, optional


1 can whole kernel corn
1 can creamed corn
1 can evaporated milk


Salt, freshly ground black pepper, curry powder and sour cream, for serving


Combine potatoes, salt, marjoram and water in a large pot. Bring to a boil, cover and simmer until potatoes are just tender.


Meanwhile, in a skillet, heat oil and butter over medium. When bubbling, add onion and bacon and cook until is just softened and bacon is cooked, about 5 minutes.


Add onion mixture to potatoes, along with both cans of corn and evaporated milk. Heat through and serve, topped with salt, pepper, curry powder and sour cream, if desired.


Makes 4-6 servings.