I know I’ve reached maximum density with blogs when I reach the point where I forget to update them. Well, I’ve remembered this one now, and in honor of that (and of the change in seasons and the cooold day outside, I’m going to share the recipe we’re having for dinner tonight.
It’s rich, it’s thick, it’s totally NSFD (not safe for diet) but it’s totally what the doctor orders on cold, damp evenings.
2 slices bacon, chopped
1 small onion, diced
2 russet potatoes (the Mr Potato Head kinds), peeled and cut into 1/2 inch cubes
1/2 red bell pepper, diced
2 cups cream
1 can creamed corn
1 cup frozen corn
1 ham steak, chopped
1 tsp dried thyme
salt, pepper, cayenne, garlic powder, red pepper flakes, all to taste
Cook bacon in heavy-bottomed pot (a dutch oven or pasta pot works well for this) until fat is rendered
Add onion and cook until tender (approx 8 minutes) stirring occasionally
Add potato and bell pepper, sautee 1 minute
Add cream and heat just to boiling. Reduce heat and simmer until veggies are tender, and soup thickens slightly (approx 15 min) stirring occasionally
Add ham, creamed corn, corn, thyme, water (to desired consistency) and simmer until heated through (about 10 minutes)
Add any other spices to taste.
As stated above, this recipe, while easy to prepare, is not for the faint of heart. The first thing most people say is “Bacon AND Ham??” (the answer is yes) and the second is “CANNED corn?” (the answer is also yes) and the third is “You really need TWO CUPS of heavy cream?!” (again, yes.)
Combined together, this combination is rich, thick, filled with sweet corn taste, with just a bit of a bite of heat from the pepper flakes to stop it from being overwhelming. Serve with thick slices of bread (sourdough preferred) and watch it disappear. This recipe is the reason the phrase “food coma” was invented, in all the best ways.