After having to drive out of town and back today for a doctor’s appointment (we enjoyed some lovely Vietnamese fare for lunch), dinner was a very simple affair of my pouring a chipotle corn chowder I’d procured at the local farmers market last week into a soup pan & heating it up. I hadn’t expected the soup to be fully pureed 
, so I added a cup or so of frozen corn to it. I require texture as long as I can still eat solids 
I added a dollop of Canadian sour cream, a drizzle of cilantro oil I’d made up with TJ’s frozen cilantro blobs, and a scattering of scallions and pepitas, and served it in my favorite shallow bowls. While I don’t have a fancy-shmancy squirt bottle like @mariacarmen 's lovely BF, I think it came out quite pretty 
The soup had a really nice kick to it – surprisingly so, given where we live & the farmers market’s clientele, and was quite filling.
No cooking mañana - we’re playing our annual Mardi Gras show at the gay bar, and I foresee oyster shooters, muffulettas, gumbo, etc. Should be a good time 
