This week, we tried to make good use of summer’s bounty without working too hard. Ben loves these easy, open-faced toasted sandwiches. While soup appears to conflict with his belief system these days, bacon is his weakness, so he consented to the chowder.
We fiddled a bit with Hope Helmuth’s recipe from Hope’s Table, and were really happy with the results. To be honest, we enjoyed it even more the next day, served cold. Here’s our version:
Bacon Corn Chowder
1/2 pound bacon, chopped
3-4 small potatoes, diced
1 onion, diced
1/3 cup white wine
Kernels cut from 6 ears of corn
3 tablespoons butter
6 cups milk
3 tablespoons flour
3/4 teaspoons salt
3/4 teaspoons pepper
1-2 tablespoons fresh parsley, chopped
- In a soup pot, fry bacon, and remove to paper towel lined plate. To bacon grease in pot, add potatoes and onion, cooking over medium high heat until onions are translucent.
- Add wine to deglaze pot, and stir, cooking a minute or two. Add corn and butter, cooking until butter is melted.
- In a separate bowl, whisk flour into milk. Pour into pot. Add salt, and pepper. Simmer on low heat 10-15 minutes. Add parsley and reserved bacon.
The spinach and artichoke melts are great because they taste an awful lot like party food, but they get a clean bill of health from a Popeye dose of spinach. We go extra heavy on the spinach by substituting a pound of thawed frozen spinach for 10 ounces of fresh. Just be sure to squeeze out extra liquid when it is thawed, so you don’t have soggy sandwiches.
https://www.epicurious.com/recipes/food/views/spinach-and-artichoke-melts
Ben looks like a little boy in the second picture. Such sweet pictures. Have I told you how much we miss you all??
We miss you, too! Ben does look young in that picture. Maybe it was the camera angle or his earnest attention to task.