Weekend Recap & Potato Monday on Tuesday

So this weekend involved the following activities…

A happy hour that turned into U street til 1am. No pictures (probably for the best).

A trip to the drive through oil change in Fairfax.


(These guys run around checking things and yelling “check”… so fun when hungover)


( They discovered this… an AC filter that had not been changed in many moons )

To cure my hangover headache… Alyssia took me to Dunkies and fed me saltines and donuts. Isn’t she the best? Later on we hit Kost Co to purchase beers water and lots of frozen snacks to heat up for a party I was having to celebrate “I no longer have to study”. It was suuuuper fun and luckily my friends are awesome and took some pictures because I did absolutely nada when it came to being the camera lady!

So on to the CHOWDAHHHHHH.

This corn chowder freakin rocks. It’s a semi pain to cook, probably about a hour or so… but it is so worth it. Also, they claim it only stays good in the fridge for two days. WRONG! You can get like a week out of this chowder. Now since the BF is somewhat lactose intolerant, I try to make my chowders with very limited amounts of milk/cream. Therefore while this recipe called for 1 1/2 cups of milk and 1 cup of heavy cream, I had to adjust this. Personally, I don’t think it made very much of a difference and was probably better without the heavy dosing of dairy.


Corn (2 cans… or frozen bag)

Potatoes (2)

Bacon (4 slices)

Heavy Cream

You most likely have:







1. Big pot. Light amount of oil – about 1 tbl spoon. Heat it up to a medium heat (about 5-6 on my stove). Cut up bacon into small pieces (easiest with scissors). Cook until browned up and done – you don’t want the bacon to be too chewy. Then remove the bacon and put it on a plate until later.



2. Make sure pot has enough oil and throw in a tbl spoon of garlic. Saute for about two minutes. Throw in a cup of finely chopped onions let simmer for about five minutes.


( Left over bacon drippings… ready for the garlic )

3. Chop potatoes (can be done while onions are in the pot). The potatoes need be pretty small (see picture). Add them in to the pot. Add 1/2 cup heavy cream. Add 2 cups chicken brother. Add enough water to cover the potatoes. Add dried thyme and parsley. Salt and pepper.


4. The potatoes need some time to cook. I would let them cook for about 12-15 minutes. Then I stir in some flour – enough to thicken it up. Usually 2 tbl spoons.

5. Finally the corn and the bacon go in! And voila… let it sit and simmer on LOW heat for another 20 minutes or so. I like to taste it to make sure all the flavors have come together before turning off the heat.




Some great parts about this recipe:

  • Corn is cheap. Potatoes are cheap.
  • You can make it vegetarian.
  • Only one hour makes about 5-6 servings (Matthew and I had dinner and I got three lunches!)


( Look out for these guys next Monday )



~ by Meels on Wheels on January 30, 2013.

One Response to “Weekend Recap & Potato Monday on Tuesday”

  1. legit soup right there! glad you had fun and got to celebrate, well worth it

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