Corn Chowder

I love corn chowder, it has great flavor and its wonderful on a cold winters day. I have always wanted to make corn chowder and this week I got the chance to make my version of the chowder, this is a dairy free recipe. I am using potatoes to get the creamy consistency with out the dairy in it. I participate in a co-op, Bountiful Baskets, and it provided me all the veggies and herbs for the chowder which is wonderful.


Tools:


Cutting Board
Knife
Large Pan
Blender or Food Processor
Cookie sheet 
Paper Towels


Ingredients:


4 C Fresh Corn
4 Carrots (diced)
1 Large Onion (diced)
6 Stalks Celery (diced)
4 or 5 Medium Potatoes (peeled and diced)
4 Garlic Cloves (minced)
1 lbs Bacon (diced)
48oz Low Sodium Chicken Stock
2 tsp Rosemary (minced)
2 tsp Thyme
2 Tbs Black Pepper
Salt to taste (don't use much because of bacon)


Directions:


Heat the large pan on medium high heat and put in bacon. Cook until bacon is crispy. Remove bacon from the pan and place on cookie sheet lined with paper towels. Discard all but 1 tbs of the bacon drippings. Leave the remaining tbs of bacon drippings and add all the veggies except the corn and potatoes. Saute the veggies until soft. 

Then add the chicken stock and the herbs. Then add 3 out of the 4 cups of the corn, save the the last cup to add at the end. Add the diced potatoes to the stock. 

Simmer until potatoes are fork tender then blend in a blender half of the veggies and stock. Blend until smooth.

Then add it back to the remaining half and mix until combined. Then add back in the bacon and remaining corn and stir until combined. 

Then simmer for another 5 minutes then serve. 

Enjoy!

Chicken Tortilla Soup

This recipe is using the remaining of the chicken and liquid from the tacos before. Its a way to use that yummy liquid that has all the flavor from the chicken and vegetables.

Tools:

Crockpot
Large Skillet or Cast Iron Pan
Cutting Board
Knife
Can Opener
Tongs
Cookie sheet


Ingredients:

Leftover liquid and meat from Chicken tacos
4 Tomatoes, diced
2 Cans Kidney Beans
2Tbs tomato paste
3tsp Salt
2tsp Pepper
5 or 6 Tortillas, sliced
Canola Oil

Directions:

Place left over liquid mixture in crockpot with tomatoes, tomato paste, 2 cans of beans, 2tsp salt and pepper, and one sliced up tortilla. Turn on the heat to high on the crock pot and cook for 2 hours.

Heat up about 2 inches of canola oil in large skillet to a medium high heat. Place tortilla strips in hot oil and cook 2 minutes per side.

Once both sides are cooked place on the cookie sheet and salt with remaining salt.

Then place soup into bowl with the strips of tortillas on top and enjoy!