Just left of perfect

Lover and I took a few days off from work and while she went back to work today, I used it to campaign for the role of housewife all the while failing miserably at laundry and rocking the kitchen/cleaning duties. Who cares if I ruined our super yummy wannabe down comforter, I made homemade corn chowder and super delicious no-bake pumpkin pie cookies. That’s it, I know what I should do.. I should stay home and blog how awesome life is as a lesbian domestic. Hey! I can dream right!? Hahahahahaha

While today didn’t turn out to be everything I imagined that it would be it was pretty close to lovely… and that corn chowder may have just gotten me out of the doghouse about our comforter. Here is the recipe in case you are interested in a yummy fall favourite – best made with fresh, local corn! Bonus: can be used as a get out of jail free card! 😉

2 ounces turkey bacon (about 3 slices), small dice
1 medium yellow onion, small dice
3 cups fresh or frozen corn kernels (thaw if frozen)
3 cups whole milk
1 pound russet potatoes (about 2 medium), peeled and medium dice
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 cup heavy cream

1. Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook, stirring occasionally, until crispy, about 7 to 10 minutes. Remove with a slotted spoon to a small paper-towel-lined plate and set aside.

2. Add the onion to the bacon fat, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth; set aside.

3. Increase the heat to medium high, add the corn-milk purée, remaining 2 cups of corn and 2 cups of milk, potatoes, and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, about 10 minutes.

4. Add the cream, stir to combine, and return to a simmer. Taste and season with salt and pepper as needed. Serve garnished with the reserved turkey bacon



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