Ever since I moved in with Brad, who used to work in kitchens and hasn’t ever made anything that I didn’t like, I’ve been trying my hand at cooking more and becoming more comfortable in the kitchen. I’ve never been one to enjoy cooking, it was done more of necessity than anything. My meals when I lived a more “bachelorette” lifestyle consisted of frozen dinners and frozen chicken strips. I just never saw the point in exhausting all kinds of effort in cooking something when it was just for yourself.
Well, now that I have someone else to cook for as well, I take more pride in what I do in the kitchen. And embracing the fact that I am actually a damn good cook has helped me become more confident when making meals. And now, I do understand the appeal of taking the time to make something yummy, even if it is only for you and no one else.
Brad is still the primary meal-maker in our home, but I do try to pitch in and making dinner whenever I can. I have a few meals in my repertoire that I look forward to making, one being my corn and potato chowder.
I’m a big fan of meals that don’t dirty a lot of dishes while preparing. Because if there’s one chore that I actually truly hate, it’s dishes. And this is definitely one of those meals! It’s also extremely delicious, easy to make, and creates left overs for days, something else that I’m a huge fan of.
I’ve adapted the recipe from Katie at the Kitchen Door slightly. Her recipe calls for a lot more cumin, but I found that it ended up tasting far too “cuminy,” so I cut it down to a teaspoon. I also don’t make mine with kale, but apparently it’s all the rage right now so I could see why someone people would like it. ;)
Corn and Potato Chowder
Serves 4-6. Adapted from Katie at the Kitchen Door.
- 1 onion, diced
- 1 tsp cumin seed
- 2 TBS butter
- 3 large yukon gold potatoes, scrubbed and diced
- 4 cups chicken stock
- 2 bay leaves
- 1 bunch of kale, stems removed and leaves chopped (optional)
- 2 cups frozen corn
- 2 cups shredded cheese (a mix of whatever you have on hand is fine)
- 1 cup cream
- 1 tsp flour
- freshly ground black pepper
- In a large stockpot, saute onion in butter over medium heat until onion turns translucent, about 3-4 minutes. Add cumin seed and cook, stirring, for another 1-2 minutes, until cumin is fragrant. Add potatoes, stock, bay leaves and kale if using and bring to a boil. Reduce to a simmer and simmer, covered, for 20 minutes, or until potatoes are tender when pierced with a fork.
- Stir in frozen corn and cook for 3 minutes. In the meantime, mix milk or cream with flour until mixture is smooth, then add to the soup, stirring constantly. Remove from the heat and stir in the shredded cheese, stirring until melted. Ladle into bowls and garnish with freshly cracked black pepper.
(Post about adventures in Vancouver coming soon … I promise!)
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