Kitchenette

Mr. Kitchenette: What are you doing?

Me: Sitting here trying to motivate myself to write about the chowder.

Mr. K:  Which chowder?

Me:  What do you mean which chowder?  How could you forget the chowder?

Mr. K:  You mean the ham chowder?

Me:  The chowder from God chowder.

Mr. K:  The bacon fat and other things chowder?

Me: The very same.

Okay, so… about those New Year’s resolutions…  I’m pretty sure they don’t involve this chowder in any way, shape, or form.  If you are somehow still sticking to yours… you might wanna stop reading now. But if you’re a good old-fashioned red-blooded American who has, by definition, already given up on said resolutions, have I got the recipe for you!

This recipe feels as though it has been in my family for generations, even though it’s really only been about seven years.  I can remember my mom making it for me when I came home on college breaks, and it is the quintessential comfort food.  I’m sure she marked the recipe specifically for me because it contains everything I love (and carrots).  The carrots belong in parenthesis because, see, I have a confession to make…

I do not like vegetables.  At all.

Yes, yes, I know.  I am starting a cooking blog and you readers out there just might, at some point, expect to see a vegetable or two.

Don’t get your hopes up.

However, hailing as I do from Kentucky lineage, it just wouldn’t be right to start up a cooking blog without dousing at least a vegetable or two in bacon fat.  Twenty six years of living have convinced me that bacon fat is the great equalizer of all vegetables.  Carrots?  What carrots?

Come on, people.  You owe it to my ancestors to try this recipe.  You won’t regret it.

Cheesy Ham Chowder
adapted from Quick Cooking (now known as Simple & Delicious)- Sep/Oct 2000 issue

10 bacon strips, diced
1 large onion, chopped
1 c diced carrots
3 tbs all purpose flour
3 c milk
1 1/2 c water
2 1/2 c cubed potatoes
1 15.25 oz can whole kernel corn, drained
2 tsp chicken bouillon grannules
Pepper, to taste
3 c shredded cheddar cheese
2 c cubed fully cooked ham

1.  In a Dutch oven or stock-pot, cook the bacon over medium heat until crisp.  Remove to paper towels to drain.

2.  In the drippings, saute the onion and carrots until tender.  Stir in flour until blended.  I like to let the flour mixture get a little golden in color.  Gradually add milk and water.  Bring to a boil.  Cook, stirring often, until thickened - about 2 minutes.

3.  Add the potatoes, corn, bouillon, and pepper.  Reduce heat and simmer, uncovered, until potatoes are tender - about 20 minutes.  Add cheese and ham and stir until cheese is melted.  Stir in bacon.