Corn and Potato Chowder Recipe {the blog post that almost never was}

So once in a while things…happen. This week has totally sucked. (Please excuse my French.) Amongst other things that I won’t go into, two weeks ago I got a pedicure. You see, we don’t wear shoes in our house, Spring had sprung and I had the design bloggers visitingI didn’t want to disgust them by my ugly Winter toes.
Needless to say, it wasn’t a good pedicure. The girl cut my toe nail in a way that left me sleepless and limping for the whole of last week. I couldn’t wear shoes at the AD Home Design Show, only flip flops. Between us: I really don’t like wearing flips until it’s really hot out. It just doesn’t feel appropriate. Long story short, I spent Monday afternoon at the emergency room (it was infected) and this week I have been convalescing at The Country House, soaking in epson salt, sipping soup and resting with my foot up. And then guess what? My week got even better.So now that I have totally disgusted you with the story of my toe, it seems distasteful to share a recipe with you, doesn’t it? Well, I am going to anyway because it was the delicious highlight of my week. And can you believe? The photos that I captured before the *incident* didn’t get ruined. Hoorah! Corn and Potato Chowder RecipeI used this basic recipe from and added mushrooms and red pepper right after I added the celery and onion.

2 tablespoons butter
1 large onion, finely chopped
1 rib celery, finely chopped
1 red pepper, finely chopped
1/2 package of mushrooms, finely chopped
5 1/2 cups chicken stock
1 1/2 cups frozen corn kernels
1 large all-purpose potato, peeled and diced
1/2 to 3/4 teaspoon salt, to taste
1 cup heavy cream
3 tablespoons all-purpose flour
Black pepper, to taste
Fresh dill or parsley for garnish, chopped (I always forget this part!)

Melt the butter in a large saucepan or medium soup pot.

Stir in the onion and celery. Season with salt, let them start to release a bit of water. In a few minutes time, add the red pepper. Then add the mushrooms.

Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.

Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.

Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.

In a small bowl, whisk together the cream and flour. Stir the mixture into the soup with the pepper. (I tend to over-season with pepper – I love how it tastes with the sweet corn!)

Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.

Serve hot, garnished with herbs.