Rebecca enjoyed a good day yesterday with Nanny Rebecca. They met up with Nanny Rebecca's cousin and her little girl, who is a month younger than Rebecca. So they had a nice little playdate. She also took a 3 hour nap for Nanny Rebecca. How do I never get those long naps from her? I could get so much done!!! I worked on my dissertation comp paper yesterday and met my friend Julie (whose due date is today!) for lunch. Last night, Ramy took Rebecca to visit his dad. Rebecca was a sweet girl and patted his arm and blew him kisses. I stayed at home and made fresh corn chowder for tonight's dinner. Then we got ice cream at Dollar Scoop Night at Baskin Robbins.
This chowder is soooooooo good! I can't wait for us to have it for dinner tonight with sandwiches. Here's the recipe:
8 medium sized ears of corn
4 slices thick-cut bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
2 cloves garlic, minced
3 Tbsp. flour
3 cups chicken stock (homemade is best, but low sodium chicken broth will work fine too)
2 medium-sized red skin potatoes (about 3/4 lb), cut into 1/4 inch pieces
2 tsp. minced fresh parsley
2 cups milk
1 cup heavy cream
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. freshly grated nutmeg
1/3 cup shredded white cheddar cheese
Cut kernals from 4 ears of corn (about 3 cups of kernels); set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobes (about 3/4 cup) using the dull side of a knife; set aside.
In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.
Whisk in chicken stock/broth. Add potatoes, parsley, milk, and grated corn and pulp. Bring to a boil. Reduce head to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.
Add whole corn kernels and heavy cream and cook an additional 5 minutes, or until corn is tender but still crunchy. Stir in salt, pepper, and nutmeg. Ladle chowder into bowls. Top each serving with a little cheddar cheese, dividing equally.
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