The second first is that I had never cooked bacon in my life. That first is likely more surprising. I'm not really into breakfast foods, and sausage is by far my breakfast pork product of choice, so here we were.
So why, given the above, was I embarking on this bacon-y chowder? It had been prepared for me by my friends Ron and Katie in Boston over the summer, and I devoured it. It was that good. When they told me they had made a chowder for dinner, I was obviously quite dubious. But over the years I've shared many great meals with wonderful conversation, wine and food with Ron and Katie in their home, so I was going to embrace this chowder. When I heard that it was a Cooking Light recipe, and that they were going to be opening a Hartford Court pinot noir to drink with it, I thought ok, if ever I was going to have chowder and enjoy it, this would be the occasion.
So fast forward about 4 months. Ron had sent me home with a photocopy of the recipe, and I had been thinking during the week that this would be the weekend to give this soup a try for Wayne and me. In addition, it was going to be tree trimming night, so a bit of a special occasion. The recipe says it is "super fast" 20 minute cooking. It wasn't too much work, but it definitely took longer than 20 minutes.
Here is a link to the recipe:
I made some modifications I'll mention below.
The Le Creuset is ready to saute some bacon (a first for both of us):
Roasted corn from Trader Joe's. A tip from Ron. Imparts some good smoky flavor used instead of plain corn kernels:
The finished product:
Definitely glad I made it. Only enough for one meal with a lunch-sized portion left for Wayne :)