Slow Cookin', Fast Eatin'

Certainly the best investment anyone in this household has made this year has been HBC's purchase of a slow cooker (along with this book.) We have become a family of slow cooking fiends, having already produced about eight different batches of savory goodness, including a million bean soup, a North African beef stew (with cumin, cinnamon, and dried apricots), and a sauerkraut and beef stuffed cabbage. Most of these have been the masterful Mama at work, but I have tried my hand once or twice, and yesterday brought my own personal triumph - Black Bay Corn Chowder.

I knew just reading the list of ingredients that this would be absolutely delicious, but having completed it in all its slow-cooked glory I now deem it my favorite soup ever. When I am offered my last meal, I would like a rare Kansas City strip steak, some mixed greens with a balsamic vinaigrette, and a bowl of this soup. (And, of course, a Talisker, neat, with nice IPA as a chaser, but as most last meals are a 'death row' deal, this seems an unlikely grant.)

I seem to be the only one raving about it - Mama was pleased but not gaga and Miss Marguerite went quickly from very excited to disquieted. (D appears to be going through a textural/aesthetic food phase - often things with a heterogeneous appearance or offering a varying mouth feel are rejected despite flavor.) In any case, the crowd was supportive enough that I shall certainly make this dish again.

Without further adieu, the Recipe!

Black Bay Corn Chowder

• 8 strips bacon, cut into 1/2 inch dice
• 1 cup finely chopped onion
• 3 stalks celery, finely chopped
• 1 & 1/2 tsp dried thyme leaves
• 1/2 cup all purpose flour
• 4 cups chicken or vegetable broth
• Tabasco sauce
• 4 cups diced potatoes (red, Yukon gold, fingerling, or white creamers), skin-on
  
• One 16 oz pkg frozen petite white corn, defrosted
• 1 cup heavy cream
• salt

cook the bacon in a large skillet over medium heat until crisp. Add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften. Add the flour and cook, stirring, over medium heat for 3 minutes. Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring the mixture to a boil.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the potatoes and corn. Cover the slow cooker and cook on high for 3 hours or on low for 6 to 7 hours.

at the end of cooking time, stir in the cream, cover the slow cooker and cook on low for an additional 30 minutes. Season with salt and Tabasco.

serve the chowder hot.