Corn Chowder and Old Bay Potato Chips

It’s fall! My favorite season of the year means it’s time for hearty soups and big flavors.

Chowders are the type of thick, rich stews that have long been important in American cooking. Most settlers, whether they were in the northern Massachusetts or southern Virginia colony, had easy access to the main ingredients for a good chowder:  potatoes, milk, vegetables (like corn), chicken or clams. While the north is known more for seafood chowders, owing to its abundance of clams and fish, the south had plenty of corn, shared with the English by the native Americans, and peppers, brought from Africa by enslaved Africans. Colonial Williamsburg even has a corn chowder recipe in their cookbook.

I sauteed onions and bacon in a little bit of canola oil, then added the diced peppers (You can add red peppers too, if you like. I stuck with green) and corn. Chicken stock, heavy cream and some cheddar cheese rounded out this delicious and hearty chowder. I ate some for dinner on Sunday, then packed the rest for lunches for the work week.

I didn’t use potatoes in my chowder because I knew I wanted to try chef and Vice contributor Matty Matheson‘s Old Bay potato chips.  They’re super easy to make. Peel some potatoes (or don’t, if you don’t want to), slice them very thin (I used a mandolin slicer), fry them in vegetable oil until they just start to brown, drain them on some paper towels and toss them in Old Bay seasoning. They were easily the most delicious potato chips I’ve ever eaten.

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