Southwestern Corn Chowder

or

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

Ingredients:

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.  

 Chop your onions, jalapeno, garlic, and potatoes.

 Melt 2 tbsp butter in Dutch Oven.  Add the onion and jalapeno and saute for a minute or two.

 Add 2 tbsp flour, and continue stirring for 3 or 4 minutes until your roux becomes golden.

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.

 Let the soup sit and meld together while you make a couple of grilled cheese sandwiches to go with it.  Mine are Jalapeno Jack on Whole Wheat.  I would have liked some sliced avocado in them, but I didn't have any.  Oh well, next time.

  Take a moment to bask in the glory of a perfect rainy day dinner.

 And say yes when your husband asks if he can have seconds!