Chicken and Corn Summer Chowder

This Chicken and Corn Summer Chowder is indulgent for sure - not only is it packed with richness (one word: bacon, followed by two words: heavy cream), it is not exactly your quick Tuesday night standby. But, it's good to splurge a little sometimes, and this soup is truly worth it. How do I know? Not only have I been waiting all year to make it again, once I did, coworkers literally followed their noses to my lunch.

I love how this soup not only utilizes fresh, ripe corn and tomatoes, but also capitalizes on garnish to balance out the richness of the cream. If the heavy cream scares you (don't let it), use just the minimum called for in the recipe - it will still be savory good. Another shortcut? Buy a rotisserie chicken in a pinch (but roast breasts on the bone if you have time).

Find the recipe for Chicken and Corn Summer Chowder (from Sunset magazine) here

Bacon, Cheddar, and Onion Frittata

Generally, I like to stay away from using bacon in everyday meals, so I've had a package lingering in the freezer for quite some time now. What better day to use it than Super Bowl Sunday? In honor of yesterday's unofficial national holiday, I made a Bacon, Cheddar, and Onion Frittata for our late breakfast. I started with Ellie Krieger's Broccoli and Cheddar Frittata recipe and adjusted it to make the frittata just a bit more decadent. It turned out quite well, if I do say so myself - the perfect little slice to start off a day devoted to football!

Bacon, Cheddar, and Onion Frittata

8 large eggs

1 tablespoon olive oil
1/2 spanish onion, diced
10 slices cooked bacon
Salt
Black pepper (preferrably freshly ground)
Handful (or two) shredded sharp cheddar

You can cook the bacon any way you'd like. I baked mine in the oven on a rack set over a foiled-covered baking sheet for about 18 minutes at 375 degrees.

Heat the olive oil over medium flame in a 10 inch ovenproof non-stick skillet. Add the diced onion, salt, and pepper, and cook until the onion begins to carmelize, about 8 to 10 minutes.

While the onion is cooking, whisk four whole eggs, four egg whites (discard the yolks), and two tablespoons of water in a mixing bowl. Also, chop the bacon into bite-sized pieces.

When the onion is sufficiently carmelized, stir the bacon into the onion. Then, add the egg mixture to the pan, covering the bacon and onion evenly. Reduce the heat to medium-low, cover the pan with a lid, and let cook for about 8 minutes. Meanwhile, heat the broiler.

After about 8 minutes, the edges of the egg mixture should be set, but the center still liquid. Remove the lid from the pan and sprinkle the cheese on top. Place the skillet under the broiler for not more than 2 minutes, to allow the cheese to melt and the egg to set. Enjoy!