I haven’t screwed up my cooking in a while. That’s probably because I haven’t cooked really in 3 weeks. I’ve been out of the country and on vacation. Its been fun getting back in my kitchen. The first night cooking, I noticed it was way too dark in there. I looked up and realized I only had one light bulb out of three working! A trip to the store and a handy hubyy got that fixed in time for my next “Oh Crap! Cooking” adventure.
Here are my excuses and I feel they are legit. I caught my daughter’s nasty cold towards the end of our trip and my left year was still plugged from the plane when I went shopping on Monday. I’m coughing and sneezing constantly with a 2 year old in tow who MUST inspect all our food before it officially goes in the cart behind her.
With that said,I had made my list. I put all the ingredients down that I needed. I even used the recipe card to make sure I didn’t miss anything.
I get to the store and start my shopping. Carrots, celery, corn, cantaloupe, milk, strawberries, spinach, olives, cheese, broccoli….each item was crossed off the list as it was placed (read chucked by my toddler) in the cart. That was Monday morning.
Wednesday evening, 5pm. I struggle to get a 2 yr old out of the park to get home and start cooking dinner. We get home, she insists we open the package waiting for us. Good thing we did, it had a new toy in there to keep her busy! I then reach in the fridge and grab the ingredients for my Corn Chowder. It’s only then do I realize that I got the wrong potatoes!
I purchased sweet potatoes instead of red potatoes. How could I miss this!?! They look completely different and aren’t even next to each other at our market! Gah! Well, I guess this will be one for my next “Oh Crap! Cooking” post.
I cut two sweet potatoes into chunks, add the other ingredients and start cooking. An hour later, dinner is ready and my family and I are ready to consume.
The verdict: it was great! I actually didn’t notice much difference except the soup tasted a little sweeter and was less starchy. It added color to the dish as well. I think I might do this again…..on purpose this time. So, here is the recipe for my Corn Chowder. And remember, you can use red OR sweet potatoes!
2 cups peeled and diced potatoes. (I don’t peel them because I like the skins.)
1/2 cup diced celery
1/2 cup chopped red onion
1-11oz can creamed corn
1-15 oz can whole kernel corn (you can use fresh corn too, just not frozen unless you thaw it first and take out the water)
1-12 oz can evaporated milk
1/8t cayenne pepper. (I used just ground black pepper since some of us don’t like it so spicy.) it still has a bit of a kick to it
1/4t salt. I don’t use salt either. I actually don’t use it in any of my cooking.
In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and let simmer 20 minutes or until potatoes are tender. Drain.
Return vegetables to pot with creamed corn, corn, evaporated milk, pepper and salt. Simmer 20 minutes.
Serve. May add garlic ans cheese to taste. I add minced garlic when I add the corn.maybe just one clove. I love adding the cheese at the end.