How to Make a Delicious Dinner Using only the Odds and Ends in Your Empty Fridge
I think I mentioned in my last post that we have had a lot of company lately. As we put the last, lovely lady from Boston on a plane this morning, I found myself resembling Old Mother Hubbard. Bare does not begin to cover my cupboards.
So I started poking around. A couple of russets that needed to be used, 3 left over ears of corn, some half and half purchased for coffee drinkers... wait... Corn Chowder. Oh, and the best part? It rained in San Diego today. Soup weather.
Southwestern Corn Chowder
2 tbsp butter
1 medium Vidalia diced
1 jalapeno diced
2 cloves garlic
2 tbsp flour
¾ lb russet potatoes diced
1 can Rotel Tomatoes drained
1 ½ cups water
2 cups vegetable broth
2 cups corn (mine came from 3 extra ears of corn on the cob, but you can use canned or frozen)
2 tsp Bayou Blast or other Southwestern seasoning
1 tsp Kosher Salt
½ - ¾ of a cup of half and half (to taste)
Shredded Cheese for topping
First, pour yourself a glass of wine.
Add potatoes, Rotel Tomatoes, 2 cups of vegetable broth, 1 1/2 cups water, Bayou Blast, and salt and bring to a boil. Reduce heat and simmer 10-15 minutes (until potatoes are tender).
Turn off the burner and add the half and half.