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

Chile Relleno Pie

7 04 2011

I love Chile Relleno’s and when I got 6 Pablano Chili Peppers in my Mexican pack from Bountiful Baskets I was game to make them.  Then I realized what a lot of work they are.  I then found this recipe and it looked like it would have all the flavor of a Chile Relleno with out all the work.  Let me tell you that all of that is true.  This recipe was super simple to make, barely got anything dirty in my kitchen, and it was full of flavor.


First you start off by heating up your broiler and put your Poblano Chili Peppers on a baking sheet and under the broiler until they get nice and charred on all sides. Mine took about 20 minutes.  Once they are done pull them out and throw them into a brown paper sack.  Then roll down the top and let them hang out for 5-10 minutes.  This is a trick I learned to help you peal off the skins a bit easier.  Once they have sat one by one pull them out and peal the skin off of them.  Then slice them down the middle and remove the steam and the seeds.  Place them in the bottom of your baking dish and layer on the other ingredients.  This recipe calls for chicken but I didn’t have any and realized it to late so I omitted it and it was great with out the chicken. Bake in the oven for 40 minutes and you have a great meal full of flavor. Enjoy!


Chile Relleno Pie

~ 6 fresh Poblano chili peppers

~ 2 cups Monterey Jack cheese, shredded

~ 2 cups mild Cheddar cheese, shredded

~ 1 1/2 cups diced cooked chicken (optional)

~ 4 Tbsp. flour

~ 1 cup evaporated milk

~ 1 cup sour cream

~ 3 eggs

~ 2 cups salsa (optional)

1. Preheat oven broiler. Roast chilies under the broiler on a cookie sheet until the skin is brown and charred on all sides. Pull them out and throw then in a paper sack. Roll down the sack and let them sit for 5-10 minutes. Then pull them out and one by one remove the skin. Make a slit down one side of pepper and remove stem and seeds.

2. Line the bottom of an 11 inch square baking dish with chilies. Layer Monterey Jack cheese and Cheddar Cheese evenly over chilies. Spread cooked chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste. Then wish in the remaining milk and sour cream. Beat in eggs and pour evenly over chicken.

3. Preheat oven to 350o F. Bake in oven for 40 minutes or until the center becomes firm. Spread salsa over top and bake for another 15 minutes if you want. Allow to cool 10 minutes before serving.

Click Below to Print Recipe

Chile Relleno Pie

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