It's been a while, but I promise, I have been cooking. I just haven't been cooking a ton from Ree. I have a lot on the list to make, I've just been relying on old recipes lately. I am dying to make her Apple Dumplings. It looks and sounds amazing, but has the most interesting twist in incredients.
Now that it's turning cooler, I immediately start thinking of chowders and chili. I can't make as many as I would like, my hubby isn't one for any type of soup and he hates chili, but I've been able to get him to eat this Cheese and Corn Chowder. And, it's become a Christmas Eve tradition in our home. And when I say a Christmas Eve tradition, I mean that I made it last Christmas Eve in hopes of making it every year after that, which would make it a tradition.
This chowder is so easy! You cut a few things up, throw it in an enormous skillet and let it simmer. The cooking time might be a little long, but the ease is what I love. That, and the taste! Let's get started!
Chop up some onion and add it to butter. Can I just say that the smell alone is amazing! Once softened, add some chopped up bacon!
Add chopped red, yellow and green bell peppers to the amazing aroma of the bacon, onion and butter concoction. Then add the star of the show, corn! I use frozen corn, but Ree suggests five ears of fresh corn.
Add a tablespoon of flour....
And three cups of chicken broth. Add some half and half as well.
Grate Monterey Jack and Pepper Jack cheese. You add this to the end. Result = amazing!
Add the cheese, and green onions if you remember to purchase them, and you have an incredible meal! I added corn bread muffins as a side, which I crumble up and add to my chowder. So good!
I promise, this pot-o-goodness is totally worth making during this fabulous time of year! We had so much left, even after two dinners, that we passed left-overs onto my parents. Gotta love a meal that keeps on giving! Check out the recipe in full here!
Happy eating!
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