I suppose I should have made something special to commemorate Day 50, but I was too cold and tired after walking home from a downtown meeting, at which I bombed an important presentation. This was not planned (the bombing nor the walking); Mike was going to come pick me up, but he had the cel and there are no pay phones left in this city since everyone and their dog has a cel phone! So I was without a hat or mitts or even a proper coat, and it quickly turned from nice to freezing.

To make things worse, since I was not at my best at said presentation, which was a big deal, I talked to myself as I hunched down the sidewalk in the cold. Or rather, tried to shut my brain off. Stop. Stop it!! My mind is so relentless with its barrage of dispiriting accusations I have to use my own voice to drown it out. I started to notice people leaving a wider boundary as they passed, lest my obvious insanity leap out and grab them.

So when I got home I was in no mood to make dinner, but needed something hot immediately. Luckily I had made a pot of soup earlier in the day for an article I was working on for What’s Up Kids Magazine in Toronto; a thick chowder made with canned sweet corn, diced potatoes with their skins, cheddar cheese and a spicy Italian sausage instead of the chicken I’ve used in previous batches.

It worked, but the giant glass of Shiraz that accompanied it helped.

Sausage, Corn, Potato and Cheddar Chowder
 
1 spicy Italian sausage
canola or olive oil, for cooking
1 large onion, finely chopped
1 stalk celery, chopped
2 Tbsp. flour
1 tsp. cumin
3 cups chicken broth or water
1-2 potatoes, unpeeled and diced
1 can sweet kernel corn
1 cup milk or 1/2 cup half & half (or to taste)
1 cup grated old cheddar cheese
Salt and pepper
 
Squeeze the sausage out of its casing into a medium saucepan that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, breaking the meat up, until onion is translucent and the sausage is cooked.

Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.
 
Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. Don’t let it boil, or the milk may curdle. Add the cheese and stir just until it melts. Season to taste with salt and pepper. Serves 4.

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