Harvest Creamy Corn and Potato Chowder SoupOn my way out the door with the FFH, there's a new sex toy shop in town, and they are having a Buy 1 Get 1 Free sale. Stocking up, ladies, stocking up. You see he works lotsa overtime in December and my needs must be met somehow. Also they are advertising something I won't mention here , but it blows up,vibrates and says You are a Gorgeous Sex Goddess ,that resembles himAnyhow, then I'll be lunching here.. on FFH's.. I mean at the BIG WONG.... However,first, I just wanted to jot down this creamy corn' choup' as Rachael Ray calls it, but I am renaming it chowder soup as I can't bring myself to use the word choup, it reminds me of the word chump. I am submitting this to Deb at Kakahai Kitchen for Souper Sundays. Original recipe here. In a medium pot, heat up some olive oil over medium high heat. Add your chopped bacon and cook till crisp at the edges. Add your chopped up onions and red bell peppers, cook till softened. 4 minutes or so. Add the chopped up red potatoes, zucchini, corn and thyme, bay leaf,and paprikaCook for 4 minutes. Sprinkle some flour into the pot and cook for 1 minute. Gradually add your broth and simmer until thickened a bit. Stir in the milk, cream, and parsley and simmer till potatoes are tender, bout 8 minutes. Season the corn chowder soup to taste with salt, pepper and hot pepper sauce. That's all. Takes less than 40 minutes(with prep) and you have a nice tasty bowl of chowder soup. Its hearty enough to fill ya, and leftovers hold well. If you need a quick chowder soup fix, give it a whirl. Another Rachael Ray soup I found I enjoy is this Stuffed Cabbage Soup.
After lunch, a stop at Walgreens for battery stock up, chow.