Creamy Corn Chowder

I'm really not a big fan of corn chowder (chowda?), especially if it's canned or made with creamed corn. But, I really, really like this recipe. It's fairly basic, but the ingredients are fresh and the flavor is wonderful. It's creamy, hearty and even better (I think) the second day!

Creamy Corn Chowder

(generously adapted from a recipe by rainy day gal)

6 slices thick bacon, chopped (yes, six!)

3 celery stalks, chopped

3 cloves fresh garlic, minced
1 medium-large sweet onion, diced
4-6 medium sized yukon potatoes, diced, unpeeled
6 cups corn (fresh off the cob or can use frozen--thaw first)
1/4 cup all-purpose flour
4 cups chicken broth (low sodium is better)
2 cups water
2 cups half and half
Kosher salt, to taste
Fresh cracked black pepper, to taste


Heat a large dutch oven over medium-high heat. Add the bacon and cook until just crisp. Once done, remove to a paper towel lined bowl, using a slotted spoon. Reserve about 2 tablespoons of the bacon grease in the pot (this is the good stuff!).

Reduce the heat to medium; add the onion to the bacon grease and cook for about 4 minutes until almost tender. Add the garlic and cook for another minute. Stir in the flour and cook for about a minute, stirring constantly so it doesn't burn.

Immediately add the chicken broth, making sure to scrape the brown bits off the bottom. Then add the water, potatoes, corn, celery and bacon. Season with salt and pepper (I usually add about a teaspoon of salt and 1/2 a teaspoon of pepper to start). Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the potatoes are fork tender, stirring occasionally.

Pour in the half and half and bring back to a boil. Check seasonings and then simmer over low heat for another 5 to 10 minutes until thickened slightly. Serves 8. Great served with crusty bread! Enjoy!

Italian Pasta and Bean Soup

I'm a huge soup fan. I love to make (and eat) all kinds of soup. I'm especially fond of vegetable and pasta soups. This recipe came to me from my friend Mary Nadeau. She is a wonderful cook and I'm so glad she shared this soup with me because it is awesome. I love the flavor and I love that it's fairly light, yet filling, and super quick and easy. I hope you will love it too!

Italian Pasta and Bean Soup
(slightly adapted by me)

1 T extra virgin olive oil

1 small onion, diced

2 cloves fresh garlic

4 cups low-sodium chicken broth

1 full cup mini bowtie pasta

1 can cannelloni beans, drained and rinsed

1 can petite diced tomatoes (with juice)

1/2 tsp kosher salt

2 T dried parsley

2-3 T grated parmesan cheese

Heat oil in a large pot. Add the onion and cook until soft, but not browned, about 4 minutes. Add the garlic and cook for one minute.
Add the chicken broth, salt and parsley and heat to a simmer. Cook for 5 minutes (I covered the pot during simmering).
Add the pasta to the pot, bring back to a simmer, cover and cook for another 5 minutes.
Add the tomatoes and beans. Simmer for another 2-3 minutes. Remove from heat and stir in the parmesan cheese.
Check seasonings, cover and let sit for a few minutes before serving. Enjoy with some homemade herbed focaccia bread or Italian bread! Serves 3.

Jen's Beef Stew with Biscuits

Who doesn't love a big bowl of hearty beef stew with homemade biscuits on a cold winter day?! Well, that somebody USED to be my husband. That's right, I finally broke his hatred for beef stew and it only took me 12 years! Yay!
My version of beef stew is very simple and quick to throw together. I hope you enjoy it!

Jen's Beef Stew

2 lbs beef chuck stew meat (cut into small, bite sized pieces)

3 T flour seasoned with seasoned salt or kosher salt and black pepper, to taste

1 large onion, diced

6 cloves fresh garlic, chopped

1 can (14.5 oz) diced tomatoes, drained

2 tsp dried thyme

1 bay leaf

1 tsp garlic powder

4-6 cups beef broth (I use low sodium)

1 to 1 1/2 cups peeled and sliced carrots

3/4 cup sliced celery

2 to 3 cups red potatoes (skin on), cut into chunks

Kosher salt, to taste

Combine seasoned flour with stew meat and place into slow cooker (I always use slow cooker liners so clean up is minimal). Add remaining ingredients to slow cooker, stir, cover and cook on low for 8-10 hours, stirring occasionally. Check seasonings and then serve with homemade buttermilk biscuits (recipe below). Enjoy!

*Note: if desired, during last 30 minutes or so of cooking time if stew is too thin, turn slower to high setting and add a few Tablespoons of flour mixed with enough water to make a thin paste and stir into stew. Cook on high until stew is to desired thickness, adding more flour/water as needed.

Southern Biscuits

(recipe by Alton Brown)

2 cups flour

4 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

2 T butter

2 T shortening (chilled is better)

1 cup buttermilk (if you don't have any, mix 1 T white vinegar with enough milk to make 1 cup)

Preheat oven to 450 degrees. Mix all dry ingredients together using a wire whisk. Cut in butter and shortening into flour mixture using a pastry cutter, forks or your hands until mixture looks like crumbs. Make a well in center of flour/butter mixture and add buttermilk. Stir until the dough just comes together. The dough will be very sticky

Turn dough onto a floured surface. Dust top of dough with flour and gently fold over onto itself 5-6 times. Press in 1 inch thick round disk. Cut out biscuits using a 2 inch round cutter and place onto a parchment lined baking sheet so they just touch. Reform scrap dough and continue cutting. Makes about 12 biscuits. Bake biscuits until tall and light gold on top, about 15-20 minutes.