It’s a Wednesday night. We’re on the homestretch after a day filled with toddler laughs and toys strewn on the floor, naptime snuggles and pleas to share. I pull out the giant soup pot I inherited from my mom. That pot has seen gallons of homemade spaghetti sauce, wild rice soup, and our perpetual favorite, Autumn Chowder. I place it on the stove, turn on the heat, and start frying chopped bacon and sauteing an onion. The potatoes, carrots, and corn get dumped in next, followed by broth, milk, and loads of cheese. It’s hearty, rich, and full of the flavors of fall—quintessential comfort food.
I think of my mom while I stir, and soon I’m back in her kitchen. The fan above her stove hums, and the smell of bacon wafts through the house. She wears a stained apron and holds a wooden spoon in her hand. She stirs up magic in that pot. Dishes cover the kitchen island, alongside the skins of onions and trimmings from carrots. Our excitement grows as dinnertime nears. The “First Making of Autumn Chowder” felt like a special occasion, despite usually occurring on an average weeknight amidst soccer practice and algebra homework. We set bowls and soup spoons on the table—the table always adorned with one of my mom’s seasonal tablecloths—and shuffle to fold napkins, fill glasses, and find our seats.
I pull myself out of the memory and back into my own kitchen. Dirty dishes balance in a precarious stack next to the sink, and the squeals of three kids fill our ears. Our table sits bare. I rarely use a tablecloth, and attempting to set out dishes and utensils in advance seems useless with a one-year-old who constantly climbs on said table. But my stovetop fan hums a familiar tune, and the savory aroma of onions and bacon smells like memories that make me tear up—although I blame it on the pesky alliums.
It’s been five years since she died, and I notice her absence most when I’m cooking. Yet somehow it feels like the act of chopping vegetables and melting cheese keeps her alive.
Keep reading and get the recipe at Coffee + Crumbs.
Read the full essay and get the recipe at Coffee + Crumbs.