The temperature is in the low single digits this morning, a great day to be unplugged and cozy inside!
QUOTE OF THE WEEK
"I like to walk on fresh fallen snow, the kind that whispers and speaks. It sings a song as I walk along with crackles and scrunches and squeaks."~ Author Unknown
RECIPE OF THE WEEK
Last week I felt like making soup and remembered a corn chowder I had made about this time last year that was a hit…it has a bits of both sweetness and spice, delicious! This is a big recipe, fills a Dutch oven…makes great leftovers. My family loved it with Homemade Croutons, which are also great with salads or make a delicious snack eaten right out of the bowl!
SPICY CORN CHOWDER
- 6 cups chicken broth
- 1 1/2 pounds red potatoes, diced
- 12 ounces bacon
- 2 small onions, chopped
- 1 large red bell pepper, diced
- 1 can chopped green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cans evaporated milk
- 8 cups frozen corn (two bags)
- 1/2 cup (1 stick) butter
- 1/2 cup flour
- 2 cans (14 ounce) petite diced tomatoes
- Salt and pepper to taste
Bring broth to a boil in a Dutch oven. Add potatoes, cook 10 minutes and set aside.
Cut bacon into small pieces and cook until crispy, add drained bacon to broth and potatoes. To the bacon fat, add the onion, red bell pepper, green chilies, cumin and cayenne. Saute until vegetables are tender, about 8 minutes. Add these vegetables plus corn to the broth mixture.
Melt the butter in the pan, add the flour and whisk to make a roux, stir 1 minute. Add the roux, milk and tomatoes to the broth mixture. Bring mixture to a boil and simmer until thickened to desired consistency.
