whatever blows your dress up

I bet you didn' t know this.

I had thought it but didn't really know anyone else thought it.  Much less that someone famous  would say it out loud.   Leave it to Garrison Keillor. 

The flavor of this soup was divine.  The consistency needs some work.  The next time I make it I will throw one more potato in the pot and I will not add the corn until I have put the immersion blender in and given everything a whirl.  I like my corn whole and crunchy.   You should feel free to do whatever blows your dress up.  And then tell me how it came out so I can copy. 

Corn Chowder
4 slices bacon chopped up, 2 T olive oil, 1 chopped onion, 2 bay leaves, 5 sprigs fresh thyme, salt and pepper to taste, 1 medium potatoe peeled and diced, 4 large garlic cloves chopped, 32 ounces vegetable broth, 3 1/2 cups frozen or fresh corn, 2 cups milk, Tabasco sauce to taste - I used 1 teaspoon of the chipotle kind, 2 tablespoons minced fresh parsley.

Put the olive oil in a dutch oven or large pot along with the onion, bay leaves, thyme, S&P, and cook until the bacon is browned and the onions are beginning to color and soft.  Stir in potato, garlic, and broth.  Cover the pot and simmer for about 10 minutes or until the potato is tender.  Stir in the corn and the milk and tabasco.    Pull out the bay leaves and thyme sprigs.  Using an immersion blender - blend for a bit until you get the consistency you want.  I left about 1/3 of the corn and potato whole.  Heat it to a bubble and serve topped with parsley.  

Comments

[Joan Clarke]

Instant potatoes added to the broth is a nice thickening trick used in restaurants.
Did you make this with Yukon Gold potatoes? They have such good color and starchiness. Just sayin'...Sounds and looks good. I love homemade soups, crusty bread with slathers of butter. Oh! Yes!

[Leslie J. Moran]

It certainly is soup weather here today. Watched an episode of Ina G. making soup for a firehall. Beef barley, using oxtails as the beef base. Looks absolutely wonderful and not something I would have thought to do until you see how easy it is. That saying "Whatever blows your skirt up" really covers several eras and makes me laugh out loud!

[SarahS]

This looks divine! Obviously, I now need to get an immersion blender!

[Krissy]

It was butternut squash bisque here tonight. Flavored with cloves, cinnamon, and star anise. Delish!

[Lorelei]

I use instant potato flakes to thicken my soup. Then we top it with crisp bacon pieces, chives, green onions and grated cheese. Heaven in a cup!