Something funky happens to my appetite in winter. It’s as if the drop in temperate triggers an equal and opposite escalating hunger in my belly. I constantly find myself standing in the pantry, reaching for naughty things in a zombie haze. At winters end, I take off the heavy layers of clothing, and am mortified by the extra pounds still attached to my person.
Not this year. Soup is my saviour. This corn and bacon chowder is insanely hearty. To skinny it up, I used reduced salt stock, halved the butter and potato quantities, and omitted the cream altogether.
The leftovers reheat well for lunch the next day.