Friday, September 18, 2009

foodie friday.

A few weeks ago my dad bought me an edition of Cooking for Two. We have already made several of the recipes and I must say, I am a fan. The recipes are sized perfectly for just the two of us, which I love. Here is a link to buy the cookbook. We have a smaller, magazine-style version that you can pick up at Barnes & Noble.

This recipe is perfect for fall. I have already made this twice and am certain that we will be dining on this many more times this fall. I was pretty sure I didn't even like corn chowder until I tried this recipe.

See the pretty cross? It's from my momma. And my sweet pink apron... it's from Kyle's mom, Kim. Thanks ladies!



1 pound frozen corn (fully thawed)
3/4 cup whole milk
3 slices bacon, minced
1 small onion, minced (about 1/2 cup)
Table salt
2 garlic cloves, minced (I skip that step and have some pre-minced garlic in the fridge)
1/8 teaspoon dried thyme
1 bay leaf
1 3/4 cups low-sodium chicken broth
8 ounces red potatoes (about 3 small) cut into 1/2-inch pieces
Ground black pepper

1. Process half of the corn with the milk in a food processor until smooth; set aside

2. Cook the bacon in a large saucepan over medium-low heat until beginning to brown, 5 to 7 minutes. Transfer 1 tablespoon of the bacon to a paper towel-lined plate and set aside. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in the garlic, thyme and bay leaf, and cook until fragrant, about 30 seconds.

3 . Add the pureed corn, broth, potatoes and 1/4 salt, bring to a simmer and cook until the potatoes are almost tender (the recipe says this should take 5 minutes but it usually takes a bit longer for me). Stir in the remaining corn; return to a simmer and cook until the corn is warmed through and the potatoes are tender, about 2 minutes. Off the heat, remove the bay leaf, season with salt and pepper to taste, sprinkle with the reserved bacon, and serve.

Here is a little preview of our fall table, complete with a delicious fall meal.
(the bread on the table was an extra little treat that I picked up at Panera... asiago bread = delish!)

We're leaving our rainy fall weather this afternoon and heading to Arizona for some 100 degree temperatures. Can't say I'm excited for the heat, but I am very excited for the people we will be spending the weekend with! Sunday is Kyle's grandma's birthday so we will be hanging out with Kyle's folks, Grandma and Grandpa Krueger and Kyle's great-grandma. We're all packed up and ready to go! Have a fabulous weekend friends!

ps-Monday is the first official day of fall! I plan to celebrate with a Pumpkin Spice. You should too!


  1. you are so cute!! that dinner looks delicious and i am loving your fall table set up!

    maybe if i could set up my LIFE i could get around to the table..!

  2. Well aren't you just the perfect little house wife! I'm sitting at Selections night right now... remembering our silly times last year at this time! :) pretty pretty pics from DC!

  3. I love your fall set up! I received some awesome place mats as a wedding gift but I always forget to put them out- you have just inspired me for my next meal!