I stopped in at Great Harvest Bread Co in Vernon to see what new, the Popeye bread had me interested immediately. It's part whole wheat, part white with spinach, garlic and parm. Now how can that not taste delicious? I brought it home and did a quick taste test to see what it would inspire for dinner. This slice is smeared with whipped cream cheese.
Fresh local corn roasted lightly in a dry none stick pan is the base for Corn Chowder
3 pieces of bacon, rendered till crispy, pulled out on a paper towel till needed as a garnish
The same pan where I cooked the bacon, all but one tablespoon of fat removed and 3 of the 4 roasted corn (cut off the cob) sauteed with garlic. I also has some leftover sultry corn (corn with 3 different types of peppers) which joined the party. Add to that 4 cups of low sodium chicken broth, 2 teaspoons of dill, lemon thyme and 1/2 cup cooked rice (rice can be substituted with small starchy potato peeled and cut into small dice). Simmered on med/low for 10 minutes till all the flavors marry. Off the heat, pure with an immersion blender till desired smoothness. Then turn the heat back on, add last of the corn (4th cob cut off), 1/2 cup milk, frozen or fresh spinach (I used 1/2 -16 oz bag I already had open in the freezer) and leave on the heat for a couple of minutes till the remaining ingredients warm though.
Served up with Popeye toast, a dollop of creme fresh or sour cream, bacon crumbles and fresh thyme. Rich, thick and satisfying. Want to know what we'll be using the bread for tomorrow? Cucumber and Radish sandwiches for lunch with Tzatziki sauce. Stay tuned....