Quality comfort food. Sounds a bit redundant, right? Comfort food is sometimes less about quality and more about the food we ate as kids. I'm thinking about mac and cheese from the blue box, Velveeta cheese, which never goes bad, cinnamon toast with margarine and super processed sugar.
Nate and I have been making a delicious potato corn chowder for nearly our entire marriage. I'm fairly certain that we got the recipe from a flyer at Whole Foods; I wouldn't know. I make the recipe from memory now. Side note: Making recipes from memory is a GREAT way to save time!
On with the potato corn chowder - it has a total of seven ingredients - all but one of them processed (the cheese). We make it so much that Benny considers it comfort food now. I do have a warning: Because this is from memory, the amounts are just guestimates. Enjoy!
Potato Corn Chowder from Memory
Ingredients
1 large yellow onion, diced
6-7 large potatoes, cubed
6-8 cups of water
2 veggie bouillon cubes
1 cup milk
1 cup cheddar cheese
1 cup frozen or fresh sweet corn
S&P to taste
Method
Saute the onion in olive oil for about five minutes. Add the potatoes, water and bouillon cubes, bring to boil and simmer for about 20 minutes or until the potatoes are soft. Mash the potatoes, add the milk, cheese and sweet corn and simmer for about five minutes. Salt and pepper to taste.
If we have leftover bacon from a weekend brunch, we'll add some bacon bits to make this comfort food even more comforting.
1 comment:
sounds yummy! If you want to switch it up a bit I make a chipotle version. Just chop up 2-3 canned chipotles. Also, instead of the cheese and milk I make a powdered white gravy and add that for creamy factor. It's more processed, but oh so good.
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