Monday, January 28, 2013

Corn Chowder - Southern Plate

8. New Recipe 16/20

Another great recipe from my Southern Plate Cookbook is the Corn Chowder recipe.

I think I have more pictures on my laptop from when I made this for the first time but for now you will have to settle for the final picture from dinner last week!




Corn Chowder
2 tablespoons margarine
1 medium onion, chopped
1 medium green bell pepper, chopped
One 14.5-ounce can chicken broth (I used chicken broth I had in the freezer)
2 large red potatoes, cubed
1 jalapeño pepper, seeded and chopped
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4 - 1/2 teaspoon crushed red pepper flakes
3 cups frozen corn kernels (This time I used 2 cans of corn, the first time I made it I used fresh corn cut from the cob)
4 green onions, chopped (I didn't use the green onions)
3 cups milk
1/2 cup all-purpose flour

In a large saucepan, melt the margarine over medium heat. Add onions and bell pepper and sauté until tender. Add the broth and potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes. Add the corn, green onions, and 2 1/2 cups of the milk. Bring to a boil.
Combine the flour and remaining 1/2 cup of milk and mix well. Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly.

Verdict: Colin's favorite! This was really good, only change I made was leaving out the green onions (I'm not a green onion fan). This would probably also be good if you add chicken to it but for me it is a great Meatless Monday meal!


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Christy's Chili - Southern Plate

 8. new recipe 15/20

Cooler weather calls for cooler weather food. One of those cooler weather foods in my book is Chili.

This recipe comes from my Southern Plate Cookbook .

Christy's Chili pg. 96



The players...
2 pounds ground meat (I used about 1 1/4)
One 29-ounce can kidney beans (with liquid) (I used 2 15.5 oz cans)
One 29-ounce can pinto beans (with liquid) (I used 2 15.5 oz cans)
One 29-ounce can tomato sauce
1 cup diced onions
1/2 cup diced green onions (I used a small can but can't remember the size)
3 medium tomatoes or one 29-ounce diced tomatoes (I used two bags of fresh tomatoes I had put up in the freezer this fall)
2 teaspoons salt
1 1/2 teaspoons black pepper
2 cups water
3 tablespoons chili powder
1/4 cup diced celery
2 teaspoons ground cumin



(Meat, onions, celery, and green chilies)

Brown the ground meat and drain off fat. (This time I didn't cook the onions with the ground meat but next time I will cook the onions some with the meat because they didn't all cook completely in the crockpot.)



(Seasonings)

In a large pot or crockpot (I used a crockpot), combine the ground meat with the remaining ingredients.



(All the beans)

If cooking in a pot, bring to simmer over a low heat and cook, stirring every 15 minutes, for 2-3 hours.



(Tomatoes, tomato sauce and water top it off)

If cooking in a crockpot, stir to combine and cover.



(All done)

Cook on low for 7-8 hours or high for 3-4 hours. (For mine, I cooked it on high for 2 hours and on low for 4 more hours)



(All ready to eat topped with cheese and sour cream)

Top how you like your chili.

Verdict: Oh so yummy!!! Next time I will cook the onions with the ground meat. But other than that no other changes needed!

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