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Repost… Summer Corn Chowder

Corn Chowder

i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.

Ingredients:
2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika

Directions:
cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! 🙂

Summer Corn Chowder

soup
back in the day – I used to frequent St. Louis Bread Company (a.k.a. Panera Bread Company) a lot… it was just down the street from my work and was just so GOOD!!!
yum.
anyways –
I kinda fell in love with their corn chowder, which only runs very limitedly . . . i’m guessing (by the name of the post and recipes I found -) that it’s a summer thing…
I decided to create my own… and honestly, I don’t remember how well I followed this recipe back when I first made it… or if I just created something and this was closest to it… *Shrug* it was long ago…
and the next time I made it, I probably semi-followed this recipe, b/c it was printed out in my cache of recipes…
so, here’s my base:
http://www.cookeatshare.com%2Frecipes%2Fsummer-corn-chowder-436018&h=TAQFe-Re5
(((here is the recipe… i found out the link doesn’t work…))
Summer Corn Chowder
Panera Bread Recipe

Serves 4-5

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.

Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

and if you’ve read my blog at all – you know I like to tweak things to my liking.
so . . . my tweaks are this:
I have to make sure my peppers are good and cooked or they make bear sick.. so I added them in with the onions… and instead of just throwing them in the pot and wilting them — I did the following:
cook up 3 – 4 slices of bacon… throw your onions and peppers ( I used the entire pepper (red & green) and a medium onion) into the remaining bacon fat after bacon has been cooked to a crisp
when they are good and caramelized, add it to the melted butter & oil mixture
don’t drain that fat tho – cut up a couple pieces of chicken into really small pieces and cook that in the remaining bacon fat/veggie sweat
save the bacon and chicken for later
instead of 4 cups fresh corn I use 2 cans of cream corn and the same amount of frozen corn (thawed)
then I threw in some “fresh” (from the store) green beans when I threw in the potatoes
after it’s done boiling and doing whatever that step says… – throw in your chicken and crumbled up bacon.. (btw – crumble up your bacon after it cools down!)
add your salt and pepper, and I also added some smoked paprika.
it was yummmmmm
🙂

Southwestern Style Spaghetti Squash

Southwestern Style Spaghetti Squash

 

1 spaghetti squash (small to medium)

1 can of black beans

1 can of corn (can use fiesta or southwestern corn for more kick)

1 can of fire roasted diced tomatoes (can substitute any other diced tomato variety or use fresh tomatoes, diced)

1 green pepper, diced

1 red pepper, diced

1 yellow pepper, diced

Optional: onions, black olives, garlic – use what you want to season it the way you want

1 chicken breast cooked, cut into small bite size pieces (can season this however you like, i.e. taco seasoning, etc.)

 

to prepare squash: preheat oven to 350°
cut squash in half (be very careful and use a very sharp knife)
scoop out seeds
drizzle olive oil onto baking sheet
lay squash cut side down onto sheet
bake 45 minutes
let cool
scrape out insides (noodles) into skillet

While your squash is cooking, prepare your ingredients.  Cook your chicken all the way through.  Add beans, corn, peppers, tomatoes, and any other optional ingredients and sauté together. 

Once squash is done and insides are scraped out – scrape them into the skillet with the rest of the food, sauté for a few minutes to heat everything up and mix well. 

Serve.

 You can alter this recipe almost however you would like. make it vegan with no chicken, add whatever ingredients your heart desires.  the below link shows that spaghetti squash is SUPER low in calories ((Just 33 per cup!!))  PLUS it tastes very good, and it’s a GREAT, HEALTHY alternative to pasta!!!  you can almost not tell the difference, and even if you do, you’ll love it b/c it’s not as heavy as pasta!http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/squash-spaghetti/

Can do this in a crockpot – cook chicken first; combine all ingredients, low heat, add squash, let heat thoroughly.

 as for alternative ingredients; last night i sauteed it with eggplant, artichoke hearts, black olives and garlic.  YUM.

 

 

 
                 

 

 

 

 

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