Striking Liquid Gold with a Cheesy Corn Chowder Recipe

 Recipes  11 Responses »
Jun 032013
 

I was able to strike liquid gold and make our family’s favorite corn chowder recipe as part of a sponsored post by Collective Bias.

I’m not sure if chowder is mostly a New England thing or not, but I do know that I grew up eating a lot of it.  Fish chowder, seafood chowder (full of beautiful, succulent lobster), corn chowder, clam chowder, potato chowder.  If it’s a chowder, it was probably served at least once.  I was surprised, then, that chowder is not a staple in the diet of Kentuckians.

Cheesy Corn Chowder Recipe #VelveetaRecipes

I wanted to introduce my husband’s family to the joys of milk- and cream-based soups and so decided to start with my corn chowder recipe.  When I make them clam, fish, or seafood chowder, I want it to be on a visit to Maine with fresh Maine sea creatures.  My corn chowder is also a little lighter than most others because I use 2% milk (though the bacon might make up for the use of 2%, but hey). Continue reading »

Our Father’s Day Celebration

 Holidays  No Responses »
Jun 182012
 

I hope you all had a wonderful Father’s Day!

Many times for Father’s Day we grill out, but this year we decided to go with my corn chowder as the main course.  It’s something everyone in the family will eat and we hadn’t made it in a long while.  I always serve crumbled bacon and shredded cheese as chowder toppers, and normally I make some corn bread to go long with it.  Hubby had been in the mood for dinner rolls, though, so we changed it up a little and had those, instead.  The appetizers were also pretty low-key: chips and dip and my hot artichoke dip with crackers.  Sometimes simple is all you need.

Father's Day Dinner

Our decorations were pretty low-key, as well.  I purchased a mixed bouquet of “guy”-looking flowers and arranged them myself in a short, rectangular vase.  I think they turned out nicely.

Father's Day Flowers

I also hung a garland of ties made from scrapbook paper that I found on clearance at one of the craft supply stores for 10 cents per sheet.  Bubbles got hold of it before I could take a picture, though, and after she’d used it to drag around while she danced, it wasn’t very photo-ready.  But it’s a really simple decoration to make. Just sketch out (or use a real tie or a printed template) a tie shape on the back side of the scrapbook paper and cut them out.  Punch a hole in each corner of the “neck” part of the tie and thread some twine (or string or yarn) through and hang!

How did you all celebrate Father’s Day?  Any special crafts, decorations or recipes you’d like to share?

Tasty Tuesday – Corn Chowder

 Recipes  9 Responses »
Jan 252012
 
At least a couple of times per month, we make this corn chowder recipe.  It took us a few times, with multiple tweaks, to get it just right, but now we consider it perfect.  It’s also pretty quick and easy to throw together!  It’s a little lighter in calories than most chowders and you really can’t notice a difference in taste.
Corn Chowder
4-6 strips bacon
1 sm onion, diced
3 stalks celery, diced
1 carton (32oz) reduced-sodium chicken broth
approx. 3 cups diced potatoes (fresh or canned)
2 cans creamed corn
1 can corn nibblets
2 cups 2% milk
1 packet country gravy mix
8 oz Velveeta, cubed
  1. In a large stock pot, cook bacon until crisp.  Remove; drain on paper towels.
  2. Add onion and celery to the bacon drippings.  Saute over medium heat about five minutes, or until they are translucent.
  3. Pour in chicken broth and bring to a boil.  Add the potatoes; return to a boil, then simmer over low heat 15-30 minutes, or until the potatoes are tender.
  4. In a small bowl (or large measuring cup), whisk the gravy mix into the milk.  Set aside.
  5. Add both the creamed corn and corn nibblets; bring to a boil.  Pour in milk mixture and return to a boil.
  6. Reduce heat to medium; add in the cubed cheese a little at a time, stirring until each addition is completely melted.
Remove from heat.  The longer the soup has to sit before serving, the more the flavors will meld.  We usually try to wait 3-4 hours, but it’s delicious when served immediately, too.  We like ours served with cornbread on the side and topped with crumbled bacon, shredded cheese, and sometimes croutons (if we’re not having cornbread).
What is your favorite soup?