Texas Toasty

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Recipe: Quick Corn and Potato Chowder

It’s that time of year in Texas, the month of cold weather that blows in, sticks around long enough to make us Southerners miserable, then leaves, cackling as we once more bake in the heat and humidity. And since it’s that time of year, I really start to crave soups. Soups with hearty root vegetables and thick broths that warm you from the inside. Soups that we can’t enjoy the rest of the year without fear of melting.

It’s been a couple weeks since we’ve been to the grocery store and we didn’t feel like going anywhere tonight, so I had to be a bit resourceful if I didn’t want cup noodles. Luckily, I did brave the cold on Saturday morning and went to the co-op to pick up a Bountiful Basket, so I had some fresh veggies ready to make into a soup. Combined with a well-stocked pantry and freezer, I had ingredients to make a delicious chowder. Mind you, this is a non-paleo, definitely non-vegan, carb and starch laden recipe, so those of you that are on diets, look away.


Ingredients all prepped and ready to go, I popped a tablespoon of butter into the pot and tossed in a half a package of frozen bacon once the butter melted. I always keep emergency bacon in the freezer, and it’s actually a lot easier to cut when it’s frozen and ever so slightly defrosted.

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