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Thursday, May 19, 2011

Peas Porridge Hot


I love peas! I have been thrilled to get peas in the box the past two weeks. They are so green and sweet and fresh and summery! 

Plus, the kids think that shucking peas is great fun. 

And if the kids are busy shucking peas, you know what that means... they aren't busy spreading every blessed Lego ever created onto the bedroom floor. Or dripping glue and stray crayon marks over the dining table. Or changing clothing. for. the. fourth. time. today.

So this week, we had an unexpectedly cold, rainy day. While everyone around me here in Southern California grumbled about how it just isn't fair to have rain in May, and they just don't know what to wear when they wake up in the morning, I went home, poured my fourth cup of coffee, and got started on some nice, comforting chowder. Green Pea and Potato Chowder, to be specific.

The kids thought the chowder was great... enough to ask for seconds. I am not sure if they were really hungry, or were just having fun talking about Pee Pea Chowder. Either way, I'll take it.

It takes a while to cook it all, but if you have the time and a blustery day, you won't mind standing next to a warm stove, inhaling bacon scent. What could be better than that? It is creamy, hot, and very filling. The perfect antidote to standing in the rain waiting for school to be let out.

2 Tbsp butter
1 onion, diced
1 pound bacon, diced
6 potatoes, peeled and diced
4 tablespoons flour
1 quart chicken stock
1 quart milk
salt and pepper to taste
2 cups fresh peas
cheddar cheese, shredded
chives, to garnish

Melt the butter in a large stock pot. Add onion and bacon, and cook until golden brown. Add the potatoes, and cook for 10 minutes more. Stir in the flour and cook for another couple of minutes. Gradually pour in the chicken stock and milk. Season to taste with salt and pepper. Bring it to a boil, then reduce heat and simmer about 25 minutes, until the potatoes are tender. Add peas, and continue to simmer another 15-20 minutes, until the peas are cooked.

Serve with a sprinkling of cheese and chopped chives as a garnish.