Contributed by Maureen Williams Recipe from Smitten Kitchen Serves: 5 entrée servings or 10 side servings Prep time: 20 minutes You’ll need: Pot, sharp knife, mixing bowl, stove top/range/way to boil broth Ingredients
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Contributed by Tiffany McGregor I used to call this a summertime corn chowder because it was a go-to for spontaneous get togethers with friends. I’d serve it alongside grilled shrimp skewers for a quick and delicious meal. However, this chowder really is satisfying in all types of weather! It comes together in a snap and can easily be vegetarian if you swap out the bacon for olive oil. Serves 4-6 Prep Time: 40 minutes You’ll need: stove top, heavy bottom stock pot or Dutch oven, blender, measuring cups, measuring spoons, slotted spoon, cutting board, sharp knife Ingredients: Bacon, 3 slices chopped into pieces, or lardons 3 cups frozen corn kernels, thawed 1 medium onion, small dice Yukon gold potatoes, 1lb (2 – 4 potatoes, depending on size), peeled and cubed 3 cups whole milk 2 teaspoons Kosher salt, plus more to taste ½ teaspoon ground black pepper, plus more to taste ½ cup heavy cream Directions:
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Contributed by Theresa Davidson Serves 4 to 6 Tools needed: Sharp knife, measuring cup (dry - 1 cup) and liquid (4 cups), soup pot with lid, can opener, separate bowl for cooking lentils 1 pound sausage (choose your favorite type; mix of mild and spicy is best) 1 onion, diced 1 small stalk celery, diced 1 large carrot 2 cups beef stock 2 cups vegetable stock 1 14-1/2 oz. can tomatoes, diced 2 big cloves of garlic 1-1/2 cups dry lentils Season to taste with basil, oregano, parsley, thyme, black pepper, Parmesan cheese and red pepper flakes Directions:
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