For dinner tonight we made a corn chowder, and had some of the Rustic bread with it - and both worked well together (especially with temps in the 30's!). The house smelled yummy with the bread baking and the chowder simmering on the stove top (can't wait to get a wood burning stove and try cooking chowders on it!) :)
This particular Cheddar Corn Chowder recipe came from a former co-worker, and the recipe is as follows:
Ingredients:
2 Tablespoons Olive Oil
3 Cups chopped organic yellow onions
2 Tablespoons unsalted organic butter
1/4 Cup organic All Purpose flour
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/4 Teaspoon ground Turmeric
6 Cups organic Chicken Stock (we normally purchase a whole fryer and cook it
overnight in the slow cooker; we freeze the stock for purposes like this)
3 Cups organic white boiling potatoes, unpeeled, cut into chunks
5 Cups organic corn kernels
1 Cup organic half-and-half
1/4 Pound organic sharp white cheddar cheese, grated
Instructions: In a large stockpot over medium heat, add olive oil, onions and butter; cook until onions are translucent. Stir in flour, salt, pepper and turmeric. Cook for three minutes. Add chicken stock and potatoes; bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are tender. Add corn, half-and-half, and cheddar. Cook 5 minutes, until cheese is melted.
Enjoy!
It looks like we will each get 5 meals out of this pot of chowder - we may end up freezing a couple of single serve containers so we can enjoy it some other time.
This particular Cheddar Corn Chowder recipe came from a former co-worker, and the recipe is as follows:
Ingredients:
2 Tablespoons Olive Oil
3 Cups chopped organic yellow onions
2 Tablespoons unsalted organic butter
1/4 Cup organic All Purpose flour
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/4 Teaspoon ground Turmeric
6 Cups organic Chicken Stock (we normally purchase a whole fryer and cook it
overnight in the slow cooker; we freeze the stock for purposes like this)
3 Cups organic white boiling potatoes, unpeeled, cut into chunks
5 Cups organic corn kernels
1 Cup organic half-and-half
1/4 Pound organic sharp white cheddar cheese, grated
Instructions: In a large stockpot over medium heat, add olive oil, onions and butter; cook until onions are translucent. Stir in flour, salt, pepper and turmeric. Cook for three minutes. Add chicken stock and potatoes; bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are tender. Add corn, half-and-half, and cheddar. Cook 5 minutes, until cheese is melted.
Enjoy!
It looks like we will each get 5 meals out of this pot of chowder - we may end up freezing a couple of single serve containers so we can enjoy it some other time.
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