CHOWDA this world, Or the Time I Resigned Myself to Chicago Winter

Guys. It's not summer anymore. No matter how misleading your produce section might be.

It's not even glorious autumn.  I always feel so gypped by how short the fall season seems but no more so than this year. I've been pretending not to see the snow outside the window for too long.  It's time to accept that I live in the Illinois and it's winter.  What is there left to do than eat my feelings in the form of a hearty stew full of potatoes and cheese and bacon and stock up on stretchy clothes?  I feel like a true Midwesterner now.  

Recipe #43: Smokey Corn Chowder with Bacon and Cheddar

Choice of libation: Tears that have frozen into icicles.  Also, coffee.

Choice of music: tUnE-yArDs. You know.  That experimental folk project? Never heard of it? I hadn't either, until yesterday, but today they were giving me life. Also they have a weird track "Why Do We Dine on the Tots?" which made me like them even more.  It reminded me of a Barrel of Monkeys adaptation. But for a good dance-it-out session, listen especially to the songs "Hey Life" and "Water Fountain."

Butter and flour and potatoes. We are already off to a good start.

Also, as you can tell, this is one of those recipes that will look disgusting until it is time to eat it.

Mmm. Smoked paprika and a touch of chili chipotle pepper.  

At this point, the kitchen is already smelling good, but probably that's...

...THE BACON. That's right.  My home once again smells like pork and I am not at all mad at it.

A thing of beauty.  But wait.

Ah. A familiar sight on this blog. Me, grasping a handful of cheese.

Just enough smoke and salt and sweetness.  

You guys.  This is a bowl of comfort.  

stolen and adapted from lecremedelacrumb.com

½ pound red potatoes, chopped into ½ to 1 inch pieces

1 large russet potato, chopped

4 tablespoons butter

2 cups water

¼ cup flour, I used whole wheat

½ cup sweet onion diced

2 teaspoons chicken buillon

5 teaspoons minced garlic

½ teaspoon onion salt

½ teaspoon black pepper

1-2 teaspoons smoked paprika

1-2 teaspoons chili chipotle pepper

1-2 cups corn, canned or frozen

½ cup shard cheddar cheese, shredded

8-10 strips of bacon, cooked and crumbled

INSTRUCTIONS

Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.

Melt butter in a large soup pot over medium high heat. Add flour. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.

Stir in diced onion, onion salt, black pepper, and smoked paprika. Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency. Top with additional bacon and cheddar cheese if desired.