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Corn Chowder



Week one of school done! I have taught 2 diction classes, 2 university private students and 25 of my own private students. I have also taken my normal horseback riding, vocal coaching, ballet and piano lessons. Tomorrow I have headshots plus video and audio recordings to do for my professional webpage and audition packet. I have been going, going, going. 

I am tired. I was also going to attend a show tonight but I am feeling run down with a slight sore throat, which is disaster the night before a recording sessions. After teaching today, I napped for 2 hours, steamed, and said, I need soup. 

But not just any soup. I wanted thick, rich, creamy and rib-sticking corn chowder. So I made myself a chowder full of bacon, corn, potatoes, cheese and cream, perfectly spiced and topped with green onions for that allium goodness. I am currently digesting by being ultra lazy with Netflix. And then, bedtime. Recharging the batteries never tasted to good! 

Ingredients:
1 pound bacon, diced
2 sweet onions, diced
2 tablespoons butter
1/4 cup all purpose flour
3 cloves of garlic, minced
2 cups whole milk
3 cups water
32 ounces canned sweet corn
12 ounces creamed sweet corn
1 pound red potatoes, cut into 1/2 inch pieces
1/4 teaspoon thyme
1/4 teaspoon smoked paprika
pinch cayenne
salt and pepper to taste
1/4 cup heavy cream
4 ounces cheddar cheese, shredded
4 ounces pepper jack cheese, shredded
Spring onion, sliced

Method:
In a large stockpot, put in the diced bacon and cook over medium heat until crispy. Remove to a paper towel lined plate to drain and set aside for later. Drain off all but 2 tablespoons of bacon grease.

Add in the onion and cook until translucent. Add in the butter and cook until melted, then add in salt, pepper, cayenne, paprika, thyme, garlic and flour. Cook for one minute until the spices are fragrant and the flour is cooked. Add in the milk and water, stirring constantly to prevent lumps. Add in the corn and potatoes. Bring to a boil then reduce to a simmer. Cook for about 30 minutes or until the potatoes are able to be pierced early by a fork.


Add in the cream and cheeses; cook until blended. Turn off the heat and add in spring onions and the bacon. Serve and enjoy!


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