Of all the one pot meals, this one takes the cake. The soup actually, because that sounds more rewarding. I love it that despite the summer being a long-gone dream and the hard drought the corn farms faced this year, we still get fresh sweetcorn down here. And I am just going to buy them until my grocery store stocks them for a reasonable price.
I got the recipe for the corn chowder from Simply Recipes. It is an amazing site and my search results have been turning up with recipes from this websites quite a lot lately. Apart from replacing a couple of vegetables with ones available in my pantry, including a can of creamed corn which I added at step 3 and completely doing away with bacon, I changed nothing.
I finished it off with some sharp cheddar and homemade croutons (Cut up bread slices into cubes and toss them with olive oil, salt and pepper. Preheat oven to 400 °F or 205°C. Bake the bread cubes for 15 minutes until golden brown and crunchy) Yummy!
Last week was an academic nightmare! Cramming for exams, writing them and doing maddening calculation, trying to predict my grade which is due next week. My one pot meals saved our week. But the chowder was the only one I found time to photograph.
Soups that didn’t make to the blog: Garbanzo and Roasted Poblano Chili, Roasted Cauliflower and Onion Soup, Spicy Tomato and Garlic Rasam. Next time!