favorites, old and new

May 2004. Liam enters the world and mom (with the help of aunt Liz) makes - for the first time - chicken corn chowder. And we've never looked back. Seriously (although no comparison to Liam), this is majorly good comfort food and it gives leftovers a better life than they had the first time around. It's my favorite late in the corn season. I usually boil a couple extra cobs to be sure we're left with enough to cut from the cob. Just read the recipe. You won't be disappointed. (Inspired by Everyday Food.)

Chicken Corn Chowder

2-3 strips bacon
1 small onion, chopped
2 stalks celery, chopped
2 T flour
4 c. milk
1-2 c. rotiserrie, baked or fried chicken, pulled off the bone in bite-sized pieces
8-10 small red potatoes, in bite-sized pieces
2-3 cobs of corn, cooked or uncooked, corn cut from cob
sprinkle of cayenne pepper
salt and pepper to taste

Cook bacon in dutch oven until brown and ready to crumble. Remove bacon. Add onion and celery to pot and cook 5 minutes. Stir in flour. After one minute, add milk. Bring to a boil and add the rest of the ingredients. Simmer until potatoes are tender. Serve topped with crumbled bacon.

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Depending how many mouths there are at your table, this is a great meal to share. Tonight we took a jar of it to an older woman who lives alone and doesn't enjoy cooking for herself. With a couple rolls and a small salad, you've got a pretty nice spread. Hardly anything makes me happier than pushing homemade food on people, especially food made in good company and received with open arms. So, today, we couldn't resist adding cookies to the menu. Liam led the way on this first-time trial, which will now be added to our regular repertoire. Butter + sugar + pecans = oh, my. And, oh, so easy. (Also from Everyday Food, May 2004.)

Butter Pecan Cookies

3/4 c. pecans
1 stick unsalted butter
1/3 c. sugar
1 t. vanilla
1/8 t. salt
1 c. flour

Heat over to 350 and toast pecans on cookie sheet for 5-6 minutes. Remove and coasely chop. Cream butter and sugar; mix in the rest of the ingredients. Shape batter into 12 balls; roll in sugar and gently flatten on cookie sheet. Bake 15 minutes.