1/2 of the rotisserie chicken from yesterday, chopped
1 big slice cottage bacon left over from Sunday breakfast, diced
The small red potatoes left over from the Tuna Nicoise, quartered
2 cups sweet corn kernels (grilled, cut off the cob, and frozen at peak freshness this summer), thawed
However much onion is left in the crisper, chopped
Whatever chicken stock is left in the carton in the way back of the fridge
About a cup of heavy cream, but leave enough so my dear wife can have some in her coffee the next day, or else
Salt and pepper
Bacon grease from the cottage bacon
In a medium saucepan, melt the bacon grease over medium heat. Add the bacon and onions and cook until the onions are soft (about 5 minutes). Since it’s already late, and you don’t have time to mess around, just go ahead and nuke the potatoes while the onions are cooking to soften them up a bit.
Add the stock to the pan, then the chicken. Bump up the heat so it starts to boil. Add the corn and potatoes and cook for about 5 minutes. Reduce the heat and add the cream. Cook, stirring in between taking out the trash and emptying the dishwasher, until it comes to a simmer.
Taste and add hot sauce and salt and pepper as needed. Cook covered for 5 more minutes while you go get out of your work clothes, put on your comfies, and make a round of drinks.
Dish into bowls and serve with the last of the baguette from Tuesday and more hot sauce if needed. Sigh and smile. Tasty way to end a crazy day.