There are a lot of reasons I’m excited about fall, but not the least of which is the plethora of culinary doors this new season opens. You can now cook pumpkins, sweet potatoes, apples, chili, soup, and hot chocolate without fear of your grandmother rolling over in her grave.

The other night I made a delicious and easy soup that I highly recommend – a cheesy corn chowder with bacon. Read the recipe here, but I made some modifications that worked out well:

  • Cook the four bacon strips in the pot to produce enough grease to saute the onions, but cook a few more strips in the oven or microwave to add to the pot later (don’t cook them in the pot with the others because you’ll end up with too much oil and your roux won’t work). More bacon never hurt anybody. Well, actually …
  • Omit the tomatoes and green chiles.
  • Double the cheese. Yummmmm.
  • Instead of garnishing with bacon, stir it into the soup (along with the extra strips, cooked and chopped) and let it simmer for about five minutes.
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