Tater Corn Chowder

05Mar08

green creuset panWith the cold, cloudy skies covering the state, it’s time to welcome soup day. So get out your fancy cast iron pots and cozy up with a bowl of warm creamy soup. As usual, I amended another recipe to suit my needs, converting a Cooking Light Potato Crab Chowder to my own Spinster Tater Corn Chowder for One. Fatties on a budget can’t afford crab and recluses only cook for themselves. I also don’t condone special visits to the grocery store for fancy ingredients that may work better, like subbing bacon or pancetta for the ham, including fresh herbs or adding real cream. This is my version for your enjoyment.

1 tablespoon butter

Swirl of olive oil

5 slices deli ham, cubed

1/3 cup diced onion

1 teaspoon garlic

1-2 tablespoons flour

1 baking potato, cubed

Salt, pepper, sage and any other seasonings you like

1 cup milk (non-fat, it’s all I have)

1 can of cream-style corn

Handful of frozen corn

Handful of shredded food bank cheese

Add butter and olive oil to big green cast iron pan over medium heat. Saute the cubed ham slices until crispy like bacon. Remove ham from pan and reserve. Add onion and cook 5 minutes until soft. Add garlic and cubed potato, along with seasonings, and toss it around to coat. Sprinkle flour over the ingredients and let cook through for another minute. Add milk and can of creamed corn, bringing to simmer. Cover and let cook 15-20 minutes until taters are soft. Remove lid and add frozen corn for bite. Add reserved ham pieces and bring it all to temperature for consumption. If the consistency is not thick enough for you, add cornstarch slurry or mash up some of the potato cubes. Top with cheese. And fatties can add more salt if your blood pressure is so low you could lapse into a coma at any moment.

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