Andy Lien

Yes!  It’ s time metformin er 1000 mg price to post the recipe for Autumn Chowder.

Some folks may know it as Autumn Chowder by Marvel (my dad’s shoestring cousin who published it in our “Tried and True” church cookbook), so I will now refer to it as Marvelous Autumn Chowder.

I’m no plagiarizer.

But, you see, I changed it a little…so I don’t have to put the whole thing in quotations.

I’m good like that.

This recipe and I have history. While I was still in high school, Rachel and I made it and brought a bowl down the street to Anansi after he and his family moved into their house on Klarsyn.  In college, I made both vegetarian and bacon-packed vats to feed over 40 people at our annual choir retreat outside of Garrison, Minnesota.  When living on Blaisdell, I served it up for new friends and sacrificed bottles of Reisling to the Chowder.  We go way back.

Now, after years of road-testing and mothers approving, I give you the revised version of Marvelous Autumn Chowder.

Ingredients:
1 lb. Thick-Sliced Bacon, cut into 1″ pieces ( Applewood Smoked metformin side effects 1000 mg is nice…but not necessary)
1 Onion, diced
1 1/2 cups Water
1-2 T Instant Chicken-flavored Bouillon Granules (only if making vegetarian version…use a trusted vegetarian brand)
2 1/2 cups Potatoes, diced
1 1/2 cups Carrots, diced
4 cups Milk (any kind…I use blue-tinged milk [skim/nonfat])
32 oz. Frozen Corn (or whatever size is closest to that)
1 t Salt
1 t Pepper
3 cups or 12 oz. Cheddar Cheese, grated
4 T Flour

1. Pull out a large pot or Dutch oven and turn on burner to between MED and MED HI heat.  If making the vegetarian version, melt 1 T butter over heat and add onions right away…cook them until translucent (3-4 minutes), add water, and skip to step 4.
2. Add sliced bacon to the pot and cook for around 15 minutes.  I like to use the thick-sliced bacon to be sure that the bacon doesn’t get too crispy.  I’ve learned over the years that though I might like crumbly bacon to eat with my eggs, crumbly bacon does not hold up well in this chowder.  So, I stir it every once in a while, but mostly leave it to brown.  After the bacon has browned, I pour off the grease (and save it in a jar in the fridge to use for other recipes…that stuff is like gold).
3. Into the browned bacon, add the onion.  Stir carefully and watch the browning bits on the bottom.  Once the onion is translucent (about 3-4 minutes), I add the water and stir, loosening the browned bits.  The browned bits are lovely for adding depth to the flavor of the chowder.  Try not to achieve blackened bits, though.  That’s not called depth…that’s called burned.
4. To the pot, add the potatoes, carrots, salt, pepper, and bouillon (if you choose to use it).  Stir, turn down the burner to MED LO, and cover to simmer for 20 minutes.
5. After the simmering, add the milk and corn.  I always laughed at this step because I was usually so delayed in getting my ingredients out that the corn niblets ended up with chowder frozen to them for a minute or two in the pot.  Cover the pot again and allow to simmer for another 10 minutes.
6. While the ingredients are simmering, take the time to grate the cheese.  This is an important step in the recipe that cannot be stressed enough.  If you use a bag of pre-shredded cheese out of the dairy case at the grocery store, do NOT toss it with flour.  In this recipe, the flour acts as a thickening agent…but to be sure that the mixture doesn’t end up like gravy with lumps, it’s tossed with the oily cheese first.  Since the pre-shredded cheese doesn’t stick together (and we all know that naturally it would), that tells me it already has something in it that might not play well with flour.  In fact, through the years I’ve tried using the pre-shredded cheese, and my chowder has ended up with separated bits of cheese flecks.  Not pretty.  Not chowdery.  Not okay.  So, I do it the old-fashioned way and grate my own.  I suggest you do the same.  My cheese of choice (since the very beginning) is a Minnesota specialty–Bongards’ Red (it’s a medium cheddar cheese).
7. Once the cheese is grated and you live through that previous paragraph of over-explanation, toss the grated cheese with the flour.
8. Add the cheese mixture to the pot and stir it as it melts.  Turn the burner down to LO and serve sooner than later.  Be careful not to turn up the burner too high as scalded milk and cheese would make for a stinky mess to clean out of the pot.  Been there, done that.

Marvelous Autumn Chowder.  Feel free to add or subtract vegetables…the only really sensitive pieces to the recipe involve the bacon browning and cheese tossing.  Other than that, it’s all yours.