The fresh sage smells wonderful!
Dice your onion and bacon
Saute the onion and bacon in 1 tbsp of butter and 1 tbsp of oil
In a seperate saucepan melt your butter on medium heat. Once it is melted add the flour and whisk for 1 minute. Then, slowly add the milk while continuously whisking.
Keep whisking until it starts gently bubbling. Then slowly add the broth while whisking. The key to a nice smooth chowder is to keep whisking! We don’t want any clumps!
Add the 1 tsp salt, onion and bacon, pumpkin, and corn to the broth mixture. Mix it up well. This is where the flavors start coming together.
Toss in the potatos. I like to dice my potatos a bit smaller, so they are bit sized. Everything else in the chowder is quite small, so a big chunky potato would throw it off, but you can make it to your personal preference.
Simmer the chowder on low heat for 1 hour. Make sure to stir it occasionally. Garnish with fresh sage and serve with fresh bread or a cheesy grilled cheese sandwich. We had it with cheese toast….what can I say, I ran out of time. Off to hockey practice we went.
p.s with your scrap sage twigs and wilted leaves you can make a wonderful all natural air freshener. In a small saucepan add 1/2 cup water, throw in sage pieces, a couple slices of lemon, a squeeze or two of lemon juice. Simmer on lowest setting for a fresh and clean scent.
Once again, please bear with me while I try and get the camera to do what I want it to. (Doesn’t always happen 😀 )
Sweet Potato Noodles with Bacon & Sage is a perfect Fall time meal. This dish…
Crepes are the perfect breakfast for a lazy weekend morning. I’ve been…