Oh... hey... RIGHT.

Oh HEY there!  I guess it's been a long enough time since my one and only post that I'm about due for another one!

So I thought I would start out my second post with a real recipe!  Kind of... I don't usually use a recipe.  I love cookbooks and reading cooking blogs and OMGFOODGAWKERHOLYWHAT!! Best. Website. Ever.  BEEEEEEEEEEEEEESSSSSSSSSSSST.  Aaaaaaaaaanywhoozle, I like to peruse recipes for ideas and then take them and twist them to my tastes and ideas.  That's right.  I AM that cool. The point is, I just tend to throw things together and hope they come out right!  I'm going to say it works about 85% of the time. :)


Tonight it definitely worked out!


To make this corn chowder, I started with one and a half large russet potatoes and tossed them in my Le Creuset cast iron Dutch oven with some hot olive oil.  Next I seasoned them up with salt, pepper, paprika, chili powder, and garlic powder.  I added to all THAT a whole head of cauliflower.  To liven things up I poured on some rose wine and brought that to a boil, let all that hang out a bit in the pot then added about a quart of chicken stock.  I covered the soup up and let it boil for a good long while, maybe 30 minutes? Next I added about a package and a half of sweet corn, let them warm up then took it all off the heat so I could blend it up with my immersion blender!  Now, if you don't have an immersion blender, GO GET ONE RIGHT NOW.  They are only like, $20.  GO NOW.  So! I immersion-blended the soup as it was, added some milk, some sour cream and a little more sweet corn and VOILA!  Corn chowder!

Enjoy!