January has been a bit of a germ fest around here. There are several people in my family with lingering colds; I can tell because they keep texting me requests to buy more tissues, Nyquil, and orange juice.
Now, I have a very specific strategy for feeding sick people. When they are in the down-and-out phase, lying on the couch half-asleep, and staying home from work, I trust in the body's natural instincts to know what it needs.
You want Cheetos and mozzarella sticks? Sure, I'll fix you a plate.
The tiny-size tangerines and pink Starbursts? Not a problem.
Three straight days of leftover lasagna? Yes.
I will cater to any crazy cravings during the active phase of a cold.
But once the worst is over, and my patient is on the mend, then I shift gears.
It's time to serve some healthy food.
So that's where I'm at this week. I need to tempt those out-of-sorts taste buds with the most restorative dish known to man - a bowl of homemade soup.
^ My first batch of the week was corn chowder. Though rich and hearty, the flavors were sweet and delicate and a nice full bowl sat easy on the weakened tummy.
8-10 rashers of bacon, diced
one onion, chopped
1T peanut oil
4 potatoes, peeled and diced
2 cans of creamed corn
2 C water
salt and pepper to taste
2 C half and half
In an inspired moment of plan-aheadedness, I bought enough for several batches because everything is easily kept on hand.
^ 1. Dice the bacon and plop it in a nice big pot with the peanut oil. Over medium high heat, stir occasionally till the bacon is crisp.
^ 2. Peel and dice the potatoes. When the bacon is done, toss the potatoes into the pot. Cook and stir for ten minutes.
I am well known for chopping and cutting my ingredients into irregularly shaped bits. Some people try to categorize my work as hasty, but I have a strong preference for what I call a rustic chop. Food tastes better when each bite has personality and texture.
^ 3. Add the water, corn and seasonings. Bring to a boil, reduce heat to low. Simmer uncovered for twenty minutes, until the potatoes are tender.
^ 4. Add two cups half-and-half, stir and heat till just warmed through.
I neglected to capture a photo of this step. Because Ranger.
This corn chowder was nourishing and restorative. My reluctant diners ate seconds and immediately divvied up the leftovers for work lunches the next day. I highly recommend this recipe not only for its recuperative powers but also because it is plain old delicious.
Adapted from Grandma's Corn Chowder on allrecipes.com
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If you're in the need of some more healing remedies, I've got the cure: