Recipe: Cheesy Potato & Corn Chowder
I just roasted a whole chicken in my oven. I love roasted chicken, I don't think you understand. But I didn't have a rack to roast it on, so I washed and cut up two large potatoes and used that as a bed. You can, of course, use carrot and onion and whatever else as well, but I didn't want to work any harder than I had to. I also had two ears of corn that I roasted yesterday when I made vegetable stock for my roommate's crash diet. As soon as the chicken was done and had rested for twenty minutes, I took it off and set it aside to munch on as I saw fit. And what was left were my potatoes and all the drippings - fat and juice - from the chicken. I dumped all of this into a pot, then added some of the vegetable stock to cover. I didn't measure. Once that was done, I set it to boil. While this happened, I made roux using about two tablespoons each of bacon grease and potato starch. After cooking it down just a wee bit, I slowly added...