The Chowder

Okay, it was pointed out to me that I neglected to talk about last night's Winter Vegetable Chowder. It was really good by the way. So, it's a pretty simple recipe. You cut up 3 leeks, I've also used green onions and it was good that way, but it didn't have quite the same flavor. Over a medium high heat you cook the leeks in 1 Tablespoon of olive oil until they are softened. I cut my leeks up to around 1/4 of an inch. Slice 4 pieces of turkey around the same size. My family loves turkey bacon so I think I actually sliced more like 10 slices. Add the bacon to the leeks and cook until the leeks are completely cooked and the bacon is browned. Remember it's turkey bacon so it's usually pre-cooked, sometimes mine will brown, sometimes it won't. You can also brown it in the microwave, it just won't have the flavor from the leeks cooked into it. The recipe calls for 2 russet potatoes. However, everyone in my house prefers red potatoes, so I substituted red potatoes for russet. I also added more like 8, instead of 2. I cut mine in half and then into sixths or eighths depending on the size of the potato. The recipe also calls for 1 medium butternut squash. I've made this with a butternut squash before. Let me tell you those things are hard to cook and cut. My suggestion, go to the store and see if in the fresh produce aisle you can find pre-cut butternut squash. If not, go try the freezer section and see if they have it frozen. You can buy one and bake and cut it yourself, but it's much easier if someone else does it. Anyway I used 4 little bags of butternut squash. I think they are 8 oz. I could be wrong. I've also used acorn and yellow squash, it's good but the butternut is better. Cook the potatoes and squash with the leeks and bacon for around 3 minutes. Add 2 cans of chicken broth, I use lower sodium, about 1/2 to 1 teaspoon of thyme, about 1/2 teaspoon of salt, and a ton of pepper. (I love pepper) If I have white pepper I add it too. Sadly I was out last night. Cover the pan and let it simmer for around 25 minutes. You want the veggies to be soft. With a potato masher, mash about half the veggies. Don't go overboard, you want some intact. It gives it a nice texture and flavor. Add 1 cup half and half. Heat it with the half and half, but don't let it boil. If you do the half and half will break and the chowder doesn't taste as good. Correct the seasoning if you need to, and serve. It's really good. This serves 6 people, and is 283 calories per serving. By the recipe, add to it if you added more bacon. This recipe came from a book I bought a couple of years ago called, Saving Dinner by Leanne Ely. Try some you may be surprised by how much you like it.