Day #6 of Eat Out of the Fridge/Pantry Week….and we’re still cooking strong. As you can imagine creating new dishes or testing recipes every night leads to an abundance of open ingredients that begin to take over the Fridge/Freezer and Pantry. As we stared into our refrigerator full of Thanksgiving leftovers it was clear….enough is enough. And we declared this week to be Eat Out of the Fridge/Pantry Week.
We have had some great dinners this week and they were quite different than our usual week night fillers. We’ve turned a bag of shredded hash browns & some frozen chicken breasts into Chicken & Waffle Fries (thank you Pinterest – Post Coming Soon).
And last night, my Mexican Casserole was beat out by this Spicy Indian Beef Curry Dish…oh my word what goodness!!
So tonight we shall have Corn & Potato Chowder with
Hot Italian Sausage Bacon (seems the frozen sausage may have hung around a little too long). Mind you it was my night to cook. That’s one of the rules of Eat Out of the Fridge/Pantry Week…you must alternate cooking nights.
To kick it up I planned to serve the chowder out of Bread Machine Bread Bowls (hoping for some style points).
We’re feeling so cocky about our work this week, we may challenge each other to a 2nd week (but only after a weekend of fresh seafood and produce).
- ¼ lb. bacon, cut across grain into ¼" pieces
- 1 small onion, diced (or 4 shallots and 6 pearl onions you happen to have on hand)
- 3-4 garlic cloves, minced
- 1 potato, small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand)
- 2 jalapeno, fine diced
- ½ tsp. dried thyme
- ½ tsp. dried sage
- 1Tbl. fresh parsley, chopped
- 2 Tbl. flour
- 1 cup frozen corn
- 3 cups Chicken Broth
- 1 cup milk or cream (or evaporated milk you happen to have on hand)
- salt & pepper to taste
- 2 scallions, thin sliced (yes Shelby, we had them on hand)
- crispy crumbled bacon for garnish
- In a dutch oven, brown bacon over medium-low heat. Reserve 2 Tbl. for garnish.
- Add onion, garlic, jalapeno, and potato and saute until onions are tender.
- Add thyme, sage, and parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
- Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly. Reduce to low heat and simmer 8-10 minutes until potatoes are tender. Season with salt & pepper.
- Serve in bowls (or bread bowls if you happen to have them on hand), top with scallions and reserved crispy bacon.
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