I always seem to have this holiday thing upside down, backwards... just plain wrong.  I post bread on Valentines day.  I post crackers and brussel sprouts over Christmas, not a roast turkey or ham in sight.  And now, for shrove Tuesday I post... chowder (?)
I had to post this.  There I was just last week spouting off about how much this soup changed my life (and, well, it did) and now, this week, it seems so long ago.  Away in the distance.  A far off memory.  Why, you ask?  Because then I tried this soup.  Oh my... this soup.


The soup itself was born out of my continued commitment to go through the veggies that I froze during last summer's bounty.  I'm not someone who looks to fill their larder or their freezer (such as it is) and then watch the things sit their gathering dust feeling smug with myself for doing such a great job.  I want to see that I use it up.  Empty it out.  I want nothing left by May or so... just in time to start really appreciating the fresh stuff that should start rolling in.  Besides, I want to see what we go through so we can gage what amounts were just right (Green tomato and tomatillo salsa), what amounts were too much (canned pears) and what amounts were not enough (tomato and also -gulp- beet pickle). So the jars in the cold room are slowly dwindling down and the piles in my freezer are beginning to diminish and I'm feeling smug with myself.


Not to be overlooked was the fact that I was making this bread and we all know that soup with fresh bread is pretty much one of the best combinations we can put in our mouths.
In a perfect world I would have loved this to be a seafood chowder but I'm boycotting seafood right now so it was out of the question for me.  However, this turned out so well and showcased the veggies so well that I think seafood might have been a bit much anyway.  I put 2 rashers of bacon into this puppy but if you are vegetarian and it's 2 measly slices of bacon holding you back from experiencing the earth shaking bliss that is this soup, then by all means leave it out.  You must.
Admittedly, I didn't make this soup on shrove Tuesday but I will be eating it on shrove Tuesday.  I made waffles on Friday, does that count for pancake day?  Whateve's.  I'm happy with my soup.  (Just for the record, I am officially breaking 2012 resolution #1 and am posting with kids around AND after having had so little sleep it's really quite ridiculous to even refer to it as sleep.  Let's see what this post looks like after I've had a good nights sleep - Oh Jeez)


Corn/Vegetable Chowder
adapted from Naparima Girls Diamond Jubilee Cookbook and Family Bites
makes about 5 - 6 cups of soup

1 med/lg leek, thinly sliced
2 med/sm carrot, diced
2 med/sm ribs celery, diced
1 cup potato, cubed
2 slices bacon, diced


2 cups broth
1 cup milk (could make it 1 1/4 easily)
3/4 cup cream
1 tbsp dill
1 tbsp thyme
1 1/2 tsp salt
pepper to taste
1 tsp pepper sauce or cayenne (optional but it really adds something)

Heat a heavy bottomed dutch oven or soup pot over medium heat.
Add the diced bacon and a little extra oil if necessary (I did).  Once the bacon is just starting to cook and brown then add in the leeks, carrot, celery and potato.  Turn the heat down a bit and sweat the vegetables (my newly adopted phrase for cooking the veggies but not getting them all browned and over-cooked) for about 6 minutes or so.  Once the veggies are starting to look mostly cooked then add in the corn and the green beans.  Cook for another 4 - 5 minutes.
Add in the broth, milk and cream and stir.  Turn down the soup so that it is just barely simmering and add the dill, thyme, salt, pepper and cayenne or pepper sauce.  Check the tastes and adjust as necessary.
Once the veggies are completely cooked serve immediately.