Corn Chowder with Bacon

If I purchased every cookbook that perked my interest, Amazon would have to put up a plaque in my honor. As much as I adore cookbooks, I practice extreme restraint when it comes to purchasing them due to a) limited shelf space, b) limited cash flow, and c) close proximity to a good library. I get my kicks from library cookbooks, then trade them in for something fresh a month later. I heart my public library. XOXO!

In How To Eat Supper, I read about a woman who purchases one new cookbook each year and explores that one cookbook all year. I liked that idea and thought about imitating it, but when January came around for an annual cookbook purchase, I couldn’t commit. I looked hard at The Flavor Bible and Super Natural Cooking, but in the end, I bypassed both and waited for my Prince Charming.

I am happy to report that Prince Charming has arrived, wearing a beautiful green jacket with wine colored trim. Say hello to Gourmet Today.

After sneaking a peek at the library’s copy of this, I placed an order for one of my very own. I must have this book in my kitchen today, forever, always. Isn't it gorgeous? I’m not just seduced by the lovely cover, however. I do have criteria, and I’m happy to report it passed all tests with flying colors:

The Buzz Test: I’ve heard great things about this cookbook, specifically from NPR, Amazon reviewers, The Leftoverist – all sources I respect and trust (well, some Amazon reviewers are a bit overenthusiastic, but anyway).

The Page Flip Test: I randomly flipped open the book and landed upon Grilled Zucchini and Tomatoes with Feta Sauce. Yes, I would eat that. Yes, I would make that. Yes, I would love that. Just to make sure it wasn’t a fluke, let’s do it again…Strawberry and Cream Cake with Cardamom Syrup? Yes please!

The Font Test: clean format with a nicely sized font – not so small that you have to squint, but not so big that the recipes take up multiple pages. No pictures, but who needs pics when you have Ruth Reichl's pitch perfect descriptions?

The Rhubarb and Venison Test: This is my personal favorite, of course, since both are ingredients I cook with often. You'd be surprised how many cookbooks don't include recipes with these two ingredients...ok, maybe you wouldn't be surprised. Anyway, checking the index for rhubarb and venison – yes! Both are included. Score.



No one is paying me to write this (unfortunately). I’m just really excited about this cookbook. It’s a happy/sad feeling, since I probably would have subscribed to Gourmet now instead of Bon Appetit, but alas, ‘tis not to be. I’ll be curious to see Ruth Reichl’s next move. Ms. Reichl, if you’re reading this, whatever you decide to do next now that Gourmet folded, I just have one question:

Can I come with?

Corn Chowder with Bacon

From Gourmet Today, of course. We still have a ton of corn in the freezer from last fall's harvest, so this is a perfect use for it. I love all the veggies in here. I suppose you can substitute some of the cream with milk, but I hope you leave at least half the cream in there. It makes the whole dish.

1/2 c. diced bacon
1 large onion, diced
2 large carrots, diced
1 celery rib, diced
1 red bell pepper, cored, seeded, and diced
2 small potatoes, peeled and diced
1 medium sweet potato, peeled and diced
5 c. chicken stock
1/2 tsp. thyme
3 c. corn kernels
1 and 1/2 c. heavy cream
1 tsp. salt
1 tsp. black pepper

Cook bacon in a large pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with slotted spoon to paper towel to drain.

Add onion, carrots, celery, and bell pepper to bacon fat remaining in pot and cook, stirring, until onion is softened, 8-10 minutes. Add both potatoes, stock, and thyme, bring to a simmer, and simmer covered until potatoes are just tender, about 15 minutes.

Add corn and cream and simmer uncovered for 10 minutes. Add salt and pepper and stir in bacon.