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!!!
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:
(((here is the recipe… i found out the link doesn’t work…))
Summer Corn Chowder
Panera Bread Recipe
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
so, i’m a fan of zucchini, i L-O-V-E it!!!
unfortunately husband does not love it… he barely tolerates it…
so, i decided to make something i knew he wouldn’t eat anyways…
enter: this recipe:
simple enough… i hate draining stuff tho…(lazyyyy)
here’s the recipe: with my modifications in italics!
Recipe: Zucchini Pancakes
2 cups grated zucchini (~1 zucchini)
>>1/2 grated Granny Smith Apple<<
>>splash of lemon juice (to prevent browning of apple<<
1/4 cup flour
1/4 cup panko bread crumbs >>1/2 cup panko crumbs<<
1/2 medium onion grated >>1 medium onion, grated <<
1 handful spinach (~2 cup spinach) chopped fine >>large handful of baby spinach thrown into food processor<<
1/2-1 tsp salt
1/4 cup grated parmesan
1/4 cup chopped dill >>did not use this much dill!<<
>>1/4 cup grated gouda <<
Combine the grated zucchini, spinach and onion in a sieve. >>I grated the onion, zucchini, and apple together, used the coarse blade for the spinach and then mixed together<<Drain as much water as possible (I try to squeeze the liquid out- after this I sometimes lay the mixture in a paper towel and squeeze it to absorb as much liquid as possible).
Add the flour, panko, dill, cheese and eggs to the zucchini mixture. You should be able to form the mixture into a pancake without it being too liquidy.
Heat an oiled skillet over medium heat. Spoon the batter onto the skillet (~2 tbsp each or whatever size you desire). Cooke for ~3 minutes oer side or until browned slightly.
>>Preheat oven to 400º
grease an oven sheet
plop your fritters onto the sheet, spray tops with cooking spray or olive oil.
put into oven for 15 minutes, flip, spray tops with oil, cook for another 15 minutes. <<