harvest corn chowder

reid helped chop potatoes

he also gave me this cute apron from williams~sonoma!
cookin' up something good



ugh......i need a new camera.

Corn Chowder4 oz. Bacon (or 2 T. olive oil)

1/2 medium onion, diced

1 can diced green chili

2 ribs celery, diced

1/2 t. thyme

salt & fresh ground pepper

3-4 c. chicken stock (less stock if you want thicker soup)

2 1/2 c. yellow summer corn (or 1 medium bag of frozen corn)

5 oz. red potatoes, diced (about 4-5 medium sized potatoes)

1 - 2 pieces grilled chicken, diced

1 1/2 c. half & half

Cook bacon in stockpot until browned; remove and transfer to a papertowel, set aside. Discard all but 2 Tablespoons of the drippings.(OR...in stockpot, heat up 2 T. olive oil) Add onions, celery, thyme,salt & pepper, and green chili; cook until onions are translucent. Addstock, bring to a boil. Reduce heat and simmer about 15 minutes.Add corn & potatoes; cook until potatoes are tender, about 10 minutes.Remove from heat. Add half and half, as well as the chicken, andsimmer until soup is hot. Taste and adjust seasoning with salt. Ladlesoup into bowls and garnish by crumbling bacon on top. Don't forgetthe homemade rolls!