Hi everyone! I'm not going to post my menu for this week. It involves a lot of easy nights, Thanksgiving food, and leftovers. I am going to post this yummy chowder for you all to try. I got the recipe from my friend, Cammie, last year and kind of forgot about it until recently.
South-of-the-Border Chowder
recipe from Taste of Home (photo from here also)
my recipe comments in italics
1/2 cup chopped onion
4 bacon strips, diced (I used turkey bacon -- I added a tiny bit of olive oil to fry the onions/bacon in)
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes (* I used regular diced potatoes instead)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions (I didn't have any, so I sprinkled some green onions on as a garnish)
Sour cream and minced fresh cilantro, optional
In a Dutch oven or soup kettle, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired. Makes 10 servings.
*If using regular potatoes instead of hashbrowns do the following: add the potatoes to the flour/bacon/onion mixture. Cover with broth and boil until potatoes are cooked. Then add cream corn, Mexicorn, green chilies and onions and simmer for 10 minutes.
Have a great Thanksgiving week!
South-of-the-Border Chowderrecipe from Taste of Home (photo from here also)
my recipe comments in italics
1/2 cup chopped onion
4 bacon strips, diced (I used turkey bacon -- I added a tiny bit of olive oil to fry the onions/bacon in)
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes (* I used regular diced potatoes instead)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions (I didn't have any, so I sprinkled some green onions on as a garnish)
Sour cream and minced fresh cilantro, optional
In a Dutch oven or soup kettle, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired. Makes 10 servings.
*If using regular potatoes instead of hashbrowns do the following: add the potatoes to the flour/bacon/onion mixture. Cover with broth and boil until potatoes are cooked. Then add cream corn, Mexicorn, green chilies and onions and simmer for 10 minutes.
Have a great Thanksgiving week!