We had a snow storm tonight in Milwaukee.
Are having?
Will have?
I haven’t looked outside.
I’m not really interested in seeing what I’ll have to do to get in my car in the morning.
Thursday dinner is becoming a thing that I do with my dear friend Kate, her family, and mine.
We have such a wonderful time.
I’ve been craving some cheesy, potato-ey soup lately.
I needed it in my life.
Plus, it’s a vegetarian thing that most people love anyway.
(i would have appreciated a chicken corn chowder, but you know.. i like-a-da-meat.)
I started by roasting some garlic.
Preheat your oven to 400°.
Cut off the top of a head of garlic, and remove most of the outer paper.
Drizzle with olive oil, then wrap in foil.
I like to make them in a muffin tin.
They cook evenly, and don’t roll around.
Bake those suckers for around 45 minutes.
Take them out, and let them cool to room temp.
All you have to do is squeeze them out of their little paper cocoons into a bowl.
Then mash ’em up.
Meanwhile, peel and cube your potatoes.
I use Yukon Golds because they are my fave.
Place in a pot, and cover with water.
Bring to a boil on high, lower heat to low, and let simmer for 15-20 minutes.
As they simmer, chop a sweet red pepper, and one white onion supah fine.
(i did this so Drew wouldn’t know i used onions. he hates them.)
I sauteed both in butter until they were soft, and the onions were translucent.
To this, I added salt, and my fresh thyme, and two bay leaves.
Then my chicken stock.
I let that boil down for a bit, and started my bacon in the oven.
400° until crisp.
Meanwhile, when my potatoes were tender, I drained them, and set them aside.
I added my roasted garlic, white pepper, cayenne, and my heavy cream to the broth.
Let that simmer down about 6 cups.
Add the corn.
Then your potatoes.
Let simmer another 30 minutes.
Add your sharp cheddar.
I used this one.
Because it’s bold and creamy, and from Wisconsin. Like moi.
Near the end, I started my little Spanish toasts.
I thought they would go well with a creamy cheesy soup.
Nice fresh tomato on fluffy/crispy bread?
Sure.
Grate your super ripe tomato into a bowl, and discard the skins.
Bake sliced French bread at 500° until golden.
Rub with garlic cloves, drizzle with olive oil, then spoon tomato on top.
Sprinkle with sea salt, and serve.
This lady knows what I’m talking about.
I served my chowder with my chopped up bacon bits, and chopped green onions.
Take it easy on the cayenne, will ya?
Brad said her throat was on fire.
(this was after I told her to take it easy on the juice)
RECIPE
Cheesy Potato Corn Chowder
1 white onion, finely chopped
1 sweet red pepper, finely chopped
3 tbsp unsalted butter
7 lbs Yukon Gold potatoes
3 heads roasted garlic
2 quarts chicken stock
3 cups heavy cream
4-5 tbsp fresh thyme
2 bay leaves
1 tsp cayenne
1 tbsp white pepper
salt to taste
3/4 lb extra sharp cheddar cheese, shredded
1 lb thick cut bacon, cooked crisp and coarsely chopped
1 bunch green onion, chopped
COOK THAT SHIT IN A POT.
Spanish Toast
2 large ripe tomatoes
2 small loaves French bread
6-8 fresh garlic cloves
olive oil
sea salt
