Corn & Cheese Chowder

15 02 2012

I am defiantly in a soup kind of mood these days. Warm creamy soup on a cold day just makes your day. Paired with a great slice of bread and I am in heaven. Not to mention that my kids will eat almost anything if it is in soup form so I can sneak in some veggies that they wouldn’t normally eat.

Last night it was Corn & Cheese Chowder from The Pioneer Woman. I used the 2 ears of corn from this weeks basket and then I had cooked, cut off the kernels, and froze corn from 3 ears of corn a few months ago. I also used up some of the bell peppers from a few weeks ago. This was a great clean out the fridge and freezer recipe for us. I was able to use up quite a few of our wonderful bountiful basket produce in one pot.

We enjoyed ours with the wonderful Italian Olive Oil bread that we had gotten a few weeks a go and froze as well. A great meal that really hit the spot on a cold night. Enjoy!

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Corn & Cheese Chowder

~ 4 Tbsp. butter

~ 1 onion, chopped

~ 6 slices bacon, cut into pieces

~ 1-2 bell peppers, finely diced (more if you like)

~ 5 ears corn, kernels sliced off

~ 1/4 cup flour

~ 3 cups chicken stock or broth

~ 2 cups half-and-half

~ 1 heaping cup grated Monterey jack

~ 1 heaping cup grated pepper jack

~ 1/3 cup sliced green onions

1. In a large pot over medium-high heat cook bacon. Once bacon is cooked through add in onions and butter and cook for a few minutes. Then add diced bell peppers and cook for a couple minutes. Finally, add corn and cook for a few minutes.

2. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 to 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

3. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed then serve immediately.

Click Below to Print Recipe

Corn & Cheese Chowder





Corn Chowder

17 10 2011

Could winter really be this close? Not where I am at! I can’t believe it is the middle of October and we are still seeing days in the 90’s. While I know that colder weather is just around the corner I am still happy with these warmer days! I do miss soup weather and so I decided we were going to have a  Corn Chowder recipe from two peas & their pod not matter how warm it was outside.

This recipe was super simple and I loved that it used so many different veggies. Most of which my refrigerator has been accumulating over the last few weeks from bountiful baskets. This was a hit with the family even though my husband said it would be even better with bacon. Well of course it would, everything is better with bacon! I hope your family enjoys it as much as mine did.

Corn Chowder

~ 2 Tbs. butter

~ 1 large onion, chopped

~ 2 garlic cloves, minced

~ 1 large carrot, chopped

~ 1 red pepper, seeds removed and diced

~ 3 Tbsp. minced poblano pepper

~ 2 potatoes, washed and diced

~ 2 cups chicken broth

~ 3 ears sweet corn, kernels removed or 3 cups frozen or canned corn

~ 1/3 cup flour

~ 1/2 tsp. dried thyme

~ salt and freshly ground black pepper, to taste

~ shredded cheddar cheese-optional, for serving

1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the carrot, red pepper, poblano pepper, and potatoes. Add the chicken broth and empty ears of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes.

3. Remove empty ears of corn, if using, and ladle into bowls. Garnish with cheddar cheese, if desired.

Click Below to Print Recipe

Corn Chowder





Black Bean, Corn, & Avocado Dip

12 07 2011

I love avocado’s! Need I say more! They are amazing on sandwich’s, salads, guacamole, and my favorite Black Bean, Corn, & Avocado Dip. This is a super easy dip to make and it tastes great. My husband asks for it often and the kids also love it!


Black Bean, Corn, & Avocado Dip

~ 1 can corn, drained

~ 1 can black beans, rinsed and drained

~ 3 small avocados or 2 large avocados

~ Italian Dressing

In a bowl combine corn, black beans, and avocados. Mix in Italian dressing to taste.

Click Below to Print Recipe

Black Bean, Corn, & Avocado Dip








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