To all my loyal readership (ha!): I apologize for the break in regularly scheduled programming. I spent the week in Iowa on a "biofuels tour," which involved visiting corn and soybean farms, touring ethanol and biodiesel plants, and generally being harassed by industry representatives.
So in honor of my trip to Iowa (the corn state, the state where there are more hogs than people), I made a corn chowder, using this simple recipe from Tyler Florence, and sprinkled it with bacon bits. I used purple potatoes, corn, onion and parsley from my CSA, and substituted chicken broth for the veggie broth, and half-and-half for the heavy cream. Delicious and super easy! Say it, Frenchie: CHOW-DAH!