Just a little chill in the air and I start pulling out the ‘big pots’. And they stay filled with everything from chili to stew to beans to greens. Being able to throw it all in and let it go gives a lot of satisfaction when fall finally arrives.
Cheddar Corn Chowder from The Barefoot Contessa Cookbook will fill up a big pot for sure and couldn’t be simpler. Bacon, potatoes, corn and cheddar cheese combine to make a hearty lunch or dinner. The original recipe found here makes a giant batch, but can easily be halved, or the leftovers can be put away in the freezer. The Barefoot Bloggers who made this previously noted that the soup comes out a little thin, so I did reduce the amount of chicken stock by about a third to give it more body, and it turned out very good.
Thanks to Jill of My Next Life for her choice of a great summer-to-fall recipe, and for giving me an excuse to bring out the big pot.