Grandma's Corn Chowder

Now that fall has offically arrived in Texas I am making more soups and stews. I usually use my crockpot to make soup/stews but lately I have been so tired that it just ain't happening.

I have been cravign corn chowder for the last few weeks. This is recipe is a modifed recipe but oh my god it is so yummy.

Corn Chowder

Ingredients
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
2 cups frozen corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Mushroom Corn Chowder!!

So a few days ago I was looking for soemthing to do with a can of cream corn. I found this recipe in a magazine and modified it for what I had.

1/2 can cream corn
1/2 c frozen corn
2 carrots sliced
2 celery stalks, sliced
1/2 onion, diced
1 can cream of mushroom soup
1 1/2 cup milk
4 oz can of mushrooms, drained

Saute onion, carrots, and celery for 5 minutes. Add remaining ingreidents and let simmer for 20-30 minutes. Can add chicken and any other vegetables you would like.

A few of my Thanksgiving recipes!!

Since the hubby is deployed to Iraq this a group of us wives got togetether and we all made a little bit of the dinner. Here is what I made and brought. The sweet potatoes were a big hit because of how sweet they are. I can not stand marshmellows so I don' make them the traditional way.

Recipe 1

Corn with Fresh Herbs
1 bag frozen niblet corn
2 tbsp butter
1 tbsp parsley
1 tbsp fresh chives
1/4 tsp saly

Place corn in the strainer and hold under cold water.

In 12 inch skillet heat butter over medium high heat until foamy. Add corn and remaining ingredients. Cook 3 to 5 minutes

Recipe 2

Pumpkin Pie( this was my first attempt at pie and it came out really well)

Crust
1 pillsbury pie crust, softened

Filling
3/4 cup sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 can (15 oz) Pumpkin
1 can evaporated milk
2 eggs beaten

Heat oven to 425. Place pie crust in a 9 inch glass pie pan .

In large bowl beat filling ingredients with mixer and pour into pan. Cover crust with strips of foil to avoid burning.

Bake 15 minutes. Reduce oven temp to 350 and bake 40-50 minutes longer. Remove foil last 5 minutes of baking. Cool 30 minutes and refrigerate.


Recipe 3

Praline Sweet Potato Casserole(Reba's recipe)

Ingredients
1 can (40 oz) sweet potato, drained
1/3 cup sugar
2 tbsp butter melted
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs

Topping
3/4 cup brown sugar
1/4 cup pecans, chopped
3 tbsp flour
2 tbsp butter, melted

Preheat oven to 350f. Grease shallow 1 1/2 qt casserole. In bowl mash sweet potatoes; stir in sugar, butter,vanilla, cinnamon, salt and eggs. Spoon into prepared casserole. Mix topping ingreidients; sprinkle on potato mixture. Bake 30 minutes.