Corn Chowder with a Twist

I declare today Recipe Friday, simply because we have a recipe we can’t help but share. It’s soup season, my friends. Get. Ready.

My family started a tradition about five years ago that became so popular amongst the women that no one dared stop it. Rather than cook a Christmas turkey or massive dinner, we have our own version: the sandwich and soup. We have options for the sandwiches, everyone makes their own, and we usually have three soupies: Grandma’s homemade chicken noodles, some sort of chili, and Mom’s corn chowder. The corn chowder was always a close second (because what beats Grandma’s chicken noodles?) but last week, we topped it. Corn chowder with chilies, via @thepioneerwoman blog. A little spicy, a lot of lovely. Her suggestion? Make it soon. Your happiness depends on it. We were definitely sad when it was over.

Corn Chowder with Chilies
Prep Time 10 Minutes
Cook Time 20 Minutes Servings 8 Difficulty Easy

2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1-½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water
Preparation Instructions
(Carefully) slice the corn kernels off the cob. Set aside.
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.
Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.
Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.
Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

Happy Friday!

Photo Attribution

A Pioneer Woman, A Church Lady, and a Blackberry Cobbler

My mom taught me one very important thing growing up. Okay she taught me more than one, but here’s one of them: Church potlucks are great places to take a new dish. If it disappears, you know it’s good and you can make it again with confidence. If nobody likes it and the church ladies start whispering about who brought it, you can always pretend it wasn’t yours, join in on the whispering, and sneak your pan from the kitchen later in the week. Small parties make it more difficult to pull off, but we risked it with two brand new recipes this weekend, both from the Pioneer Woman Cookbook. Luckily, they were a hit. So we share. The recipes, not the food. It’s all gone.

Katie’s Roasted Corn Salad
This is a wonderful summer salsa and can be eaten on top of grilled chicken or with tortilla chips.

8 fresh corn ears
Olive oil
1 red onion, quartered
2 yellow squash, halved lengthwise
1 red bell pepper
2 medium tomatoes

Drizzle all veggies with olive oil and grill. Since we don’t have a grill, we used our oven at 450 for about 15 minutes.

Let the veggies cool out of the oven and then roughly chop with a sharp knife. Scrape kernels from ears of corn.

After chopping, mix all veggies together and drizzle with dressing you’ll make with the instructions below.

1/2 cup olive oil
1/3 cup balsamic vinegar
12 basil leaves (we just used dried basil from our spice collection. We’re cheaters.)
1 tsp salt
2 garlic cloves, chipped

Whisk olive oil and vinegar together. Then add everything else and whisk again. Pour over veggie mix and stir. Done!

Patsy’s Blackberry Cobbler
1/4 lb butter (1 stick)
1&1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup milk
2 cups fresh fruit (We used blackberries, but you could also use peaches, blueberries, raspberries, etc.)

Preheat oven to 350. Grease a 3 qt baking dish with butter. (I improvised with two square pyrex dishes, a 3c & 6c)
In your microwave, melt a stick of butter.
In a medium bowl, whisk 1 cup of the sugar with flour & milk. Whisk in butter.

Rinse blackberries and pat dry.

Pour the batter into the baking dish. Sprinkle blackberries evenly into batter. Sprinkle 1/4 cup sugar over the blackberries. Bake for 1 hour.

With ten minutes left in baking, sprinkle remaining 2 tablespoons sugar over the top. Serve with ice cream. Mm.

The results are good, but the aftermath is better: