And so here are the highlights of two weeks at the Lewis dinner table.
Corn Chowder, served with Beer Bread and Pear & Spiced Pecan Salad:
1 large onion, chopped
4 medium potatoes, peeled and cubed
5 cups chicken broth
1/2 teaspoon dried oregano
salt and pepper to taste
1 (11 ounce) can cream-style corn
1 (10 ounce) can whole kernel corn, drained
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
In a large pot over medium-high heat, cook and stir the bacon until crisp. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
Place the onion in the pot, and cook until transparent. Mix in the potatoes, and cook until lightly browned on the outside. Stir in the chicken broth, and season with oregano, salt and pepper. Cover and simmer over low heat for about 30 minutes, or until the potatoes are soft. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat. Do not boil. Remove from the heat, and serve.
1/2 c. sugar
1-12 oz. beer of your choosing
Don't get me wrong, I'm no Heather Steele, with her super-human cooking feats, but we have been trying to cook at home more - in part for the cost savings, and in part because, well, it's a distraction from tax and politics and jobs and everything else. It also keeps the house all warm and cozy!