Lion's Head Corn Chowder

What is traditional chowder? The true or traditional chowder is a matter of debate. There are numerous varieties, and each has its loyal following. Just bring up the subject of chowder and most likely a debate will ensue as to which style is the true, authentic chowder. True chowder lovers delight in their pursuit of the perfect chowder, from creamy white to clear and briny to tomato based. Practically everyone claims their chowder is “award-winning." *

Before I give the recipe, I want to share a little information about my place setting.

First let me talk about the white porcelain bowl. Many years ago, while in France I came across bowls very similar to the ones I now own. Immediately, I fell in love with them. I'm sure it had a lot to do with the ambiance of the restaurant. How could you not love the Leonardo Di Vinci Restaurant in Tours, France? And to make the memory even more perfect, it was two weeks before Christmas and it was snowing. Our table had a view of the plaza in front of the restaurant. And it was like a picture postcard.

Upon our return home, I was in a little dollar store near my home. Lo and behold, they had bowls very similar to what I saw in France. I snapped up eight of them and was excited to have them as a reminder of our trip. I must admit the quality is not quite as good as the French Lion's Head Bowls, but I'm not going to complain. If you take notice, the lion's head is not very detailed.



If you're interested in these bowls, William - Sonoma has them for $30.00 a piece. Yeah, they are a bit pricey compared to my $1.00 a piece.

This elegant porcelain bowl reflects a design that has graced tables for centuries. Because it's crafted from porcelain, it holds heat exceptionally well, keeping soup at the proper temperature. The bowl is made by Apilco, France's premier producer of restaurant products.

Next, take notice of my soup spoon. I've been looking for genuine soup spoons for quite a while. I finally found them at Chefs Catalog. They were worth the wait. I love the quality!

Last but not least is the pretty place mat. I bought them them the other day at Kohls. They were marked down 60%. Don't ya just love a bargain?

Ingredients
1 pound bacon, fried crisp, reserve grease
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock (I used Progresso Tuscany Chicken Broth with thyme, rosemary & basil)
2 cups heavy cream
2 Idaho potatoes, peeled and diced (I used 12-ounces of tiny honey-gold potatoes)
1 7-ounce container of Fage yogurt
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
6 ears corn (I used 2 packages of Green Giant Steamers - super sweet corn and butter sauce) As part of the Foodbuzz tastemaker program, I received a coupon for Green Giant Steamers.

Directions:
1. I prepare my bacon in the oven. Line a baking sheet with aluminum foil, fold edges to contain the grease. Lay the bacon so that they do not overlap. Bake in a 350 degree oven for 20 minutes. Remove from oven and place bacon on a paper towel lined plate.

2. Pour the bacon grease into a large soup pot. Over medium heat, saute the onion, garlic, and thyme. Cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil  until the potatoes break down (this will help to thicken the soup). Boil hard for about 7 minutes. .

3. If using fresh corn, cut the corn kernels off the cob and add to the soup. If using frozen, add contents of two packages. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the Fage yogurt. Ladle the soup into bowls and serve with chopped parsley and crumbled bacon.

* Exerpt from What's Cooking America

"As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway"


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