Yesterday we threw a Baby shower for one of our coworkers that is expecting a bouncing baby boy any time now. We had a buffet of finger foods and cake, Baby shower games and prizes and of course presents. I love a good surprise!
Today's lunch is good old fashioned pot roast with all the trimmings. I cant wait.
Since we are having our first days of fall here in the south I figured my Sunday Yummy should be comfort food. I love winter meals especially thick stews, chili's and anything you can pour over mashed potato's.
I didn't get these hips eating rabbit food!
Corn Chowder
2 Tbs Butter
Extra virgin olive oil
1 diced onion
2 garlic cloves, minced
1/4 cup all purpose flour
6 cups canned veggie stock
1 tsp thyme
2 cups heavy cream
2 lg potatoes, peeled and diced
6 ears of corn fresh or 4 cups frozen corn
salt and pepper
1/4 cup chopped fresh parsley leaves
Directions
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the veggie stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
2 comments:
Fall recipes abound, and what's better than a "Pumpkin Dump Cake"??!!!
http://cookiesandcups.com/pumpkin-dump-cake/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+cookiesandcups+%28cookies+and+cups%29
That sounds amazing Sarah, I think I will be making this very soon!
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