Pork and Sweetcorn ChowderI’ve determined: chowder should always cause a celebration. And this one -- joyfully -- does that. The “Pork and Sweetcorn Chowder,” from the August 2017 issue of Delicious, is a simple recipe to increase (I multiplied it by four). This means I seared 15.5 oz. pork and used 21 oz. frozen corn and 34 oz. chicken stock. Fromage frais, by the way, is “smoothed cottage cheese.”

A low-stress recipe is nice to pace. Sear the pork, chop the shallots, the garlic, the chives, squeeze the lemons, whip that cottage cheese.

The flavor of this chowder will wow you. Sweet corn, tart lemon, mustard, pork. We all celebrated.

Pork Tenderloin (15.5 oz.) = $7.16
Shallots (4) = $1.46
Lemons (2) = $1.24

PREP TIME: enjoy chowder after less than an hour of prep and cooking
TASTE: sweet corn, tart lemon, mustard, pork

Next time, I want to heat up my kitchen with the “Buffalo Chicken Calzones,” from the October 2017 issue of Food & Wine. Come back to my site next week, to see me shred some rotisserie chicken.