In the age of Digital Cameras, photography novices (and I mean ME!) rely on taking hundreds of shots in hopes of getting 1 or 2 photos we like. It’s so easy to snap a photo, take a quick peak, delete, re-shoot….repeat.
Sure, I play around with aperture settings, ISO, composition, blah-blah-blah. But most of it’s trial and error. This especially occurs when I shoot food photos. I often torture loved ones by making them wait until I’ve snapped the thousandth photo before they can dig into their plates. It’s a sad thing.
So I decided to challenge myself the other day……. take only ONE shot of a dish. One quick click without any do overs.
The subject of the photo—a Corn Chowder to take the chill off the cold days we’ve been having.
Sadly, it definitely wasn’t a great photo. But alas, I had to stick to my guns—- though I had a quandary on my hands. Even though the photo was BLEH the Corn Chowder turned out so darn tasty and tummy warming. If I scrapped the photo, I would have nothing to show you Friends.
Alas….here it is….
Not my best work but I’m a work in progress. And although I’m glad to have challenged myself, next time I will continue to click away. Let’s face it….that’s why I bought a digital camera in the first place🙂
3 Cups Russett Potatoes, diced
1 Cup Corn Kernels
½ Cup Carrots, finely diced
½ Cup Celery, finely diced
½ Cup White Onion, finely diced
2 Whole Garlic Cloves, finely diced
3 Strips Bacon, finely diced
2 Dried Bay Leaves
1 Teaspoon Fresh Thyme Leaves
1 Quart Low Sodium Chicken Broth
3/4 Cup Heavy Cream
Kosher Salt and Black Pepper
In a heavy bottom pot, cook the bacon slowly until crisp and the fat has rendered out—about 8-10 minutes. Using a slotted spoon, transfer the bacon to a plate covered with a paper towel.
In the same pot with the bacon grease, add carrots, celery, and onions and cook until they are translucent. Add the garlic, thyme, potatoes and cook for 2 or 3 minutes. Season with salt and pepper. Add chicken broth and bay leaves. Bring liquid to a boil and then cover and lower heat to a steady simmer.
Continue to simmer until the potatoes become tender—about 15-20 minutes. Once this has been achieved, use a wooden spoon to smash some of the potatoes against the sides of the pot to release some of the starch into the liquid. Stir in the corn and cream and continue to simmer for an additional 10 minutes.
Remove the bay leaves and discard. Season to taste with salt and pepper. Ladle soup into bowls and sprinkle the tops with the crisped bacon.