Rainy Day Recipes

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April showers bring…creativity to the kitchen on days you’d rather stay in? Fortunately, Shelley Young, founder/CEO, The Chopping Block, can help you cook delicious dishes using whatever’s usually in the pantry/refrigerator.

 

 

Corn Chowder

Yield: 4-6 servings as an appetizer

Active time: 35 minutes

Start to finish: 50 minutes

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1/4 pound bacon, diced

1 onion, small dice

2 stalks celery, small dice

4 tablespoons all-purpose flour

2 russet potatoes, peeled and cut into small dice

6 cups chicken stock

3 tablespoons sherry vinegar

2 cups fresh or frozen corn kernels

1 cup heavy cream or milk

1 tablespoons fresh thyme leaves, minced

Salt and pepper to taste

  1. Heat a heavy soup pot over medium-low heat, and cook the bacon until just crisp. Remove the bacon and place on a paper towel-lined plate.
  2. Add onions and celery to the bacon fat, and gently sauté, stirring occasionally, for six to seven minutes or until tender.
  3. Add flour and cook for an additional minute.
  4. Pour in stock, vinegar and potatoes and bring the soup to a boil. Reduce to a simmer and cook until the potatoes are tender (15 to 20 minutes).
  5. Add corn, heavy cream and thyme, and heat through. Season to taste with salt and pepper.

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About Carrie Williams

Carrie Williams is TCW's managing/digital editor. She manages day-to-day editorial operations of the monthly print publication, website and social media outlets, contributes to a variety of feature articles and directs a team of interns, freelance writers and bloggers. In early 2013, she led the redesign of TCWmag.com/restructure of TCW's brand strategy. Her blog, "Carrie On," is a blog of reflection and discovery, discussing how to push through life when you’re handed one too many curveballs. And finally, Ms. Williams is also executive director of the TCW Foundation, a 501(c)(3) non-profit supporting underfunded women's and children's organizations.