“Alligator soup, Alligator soup,
If I don’t get some I think I’m gonna droop.
Give away my hockey stick, give away my hoop,
But don’t give away my alligator soup.”
– from “Alligator Pie” by Dennis Lee
It’s hard to know what to make of the weather. We’ve gone from record low temperatures on Tuesday to a day of rain yesterday. Tomorrow they’re calling for unseasonable warmth. At this point, I think the only thing we can count on is that it’ll last for about twenty-four hours, after which we’ll be hit with a completely different weather pattern.
The only constant for me this month has been the soup. We started the year by eating Stone Soup at our friends’ cottage, an annual tradition. And since we’ve come home, I’ve made soup three times for dinner.
This corn and bacon soup is a great choice for cold weather, but don’t hesitate to try it even if you’re enjoying warmer weather now. It’s hearty and nourishing, and there were leftovers for a delicious second meal. It may not have the literary merit of Alligator Soup, but I’d definitely give away my hockey stick for a bowl of this.
(By the way, Alligator Pie, a wonderful collection of poetry by Dennis Lee, was one of my favourite read-aloud books when the girls were small. When I told them I was posting this verse, they recited “Rattlesnake Skipping Song”, another poem from the collection, in unison. If I ever post a rattlesnake recipe, I’ll be sure to quote that one.)
Corn and Bacon Soup
(adapted from Canadian Living)
Note: the original recipe made a thicker, creamier chowder, so check out the original recipe if that appeals.
3 strips bacon, chopped
2 onions, chopped
1 clove garlic, minced
4 cups chicken broth
2 cups corn kernels
2 cups broccoli florets
1/2 tsp salt
1/4 to 1/2 cup shredded Cheddar or Monterey Jack cheese
In large saucepan or Dutch oven, cook bacon over medium heat until crisp. Add onions and garlic; cook, stirring occasionally, until softened.
Meanwhile, peel and cube potatoes. Add to pan along with 2 cups of the chicken broth and bring to a boil. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 10 minutes.
Add remaining broth, corn and broccoli; simmer until broccoli is tender, about 6 minutes. Reduce heat to low and add salt to taste.
Sprinkle each serving with cheese and serve.