Hi everyone. Yes, what a week. Sometimes there are things that are just too exhausting and, frankly, too gross for me to discuss with you on my blog, for fear that you will forever be put off from associating me with food.
For that reason, suffice it to say that I comforted myself and my lousy week by making this comforting chowder. It was nice and cozy tasting.
P.S. I sang the beautiful Paramore song at the breast cancer fundraiser and it went off without a hitch. See how practice can make you not look like a fool? Keep up your cooking practice, y’all! You can do it!
P.P.S I KNEW Joan was still pregnant on Mad Men!
Potato Corn Chowder:
5 medium potatoes, peeled, cut into 1″ chunks and steamed until tender
2 cups organic corn, fresh or frozen
1 quart chicken or vegetarian broth
1/2-1 TBS fresh, minced rosemary (or 3/4-1 tsp dried)depends on how much rosemary taste you want so start with less
2 TBS flour
salt and pepper to taste
In a large pot, heat up the broth until simmering. Add the flour and stir until fully incorporated.
Add the corn, steamed potatoes and rosemary. Add salt and pepper to taste and serve hot. Serves 3-4