The recipe that I was fortunate enough to receive was for Cheesy Potato Corn Chowder. I must admit that making soups and/or chowders is very intimidating to me. Honestly, I don't know where that stems from, but whenever my husband suggests soups, I usually have him make them. However, this was probably one of the easiest chowders to make. Again, not having a lot of experience with soups, I was surprised at how thick this chowder was without using cream or a heavy ingredient.
Before even opening the link that I was sent, I was very excited to see chowder as the title of the recipe because I would have to tackle this intimidation. Especially a chowder that is cheese+corn+potatoes, you can't go very wrong with those ingredients. Very, very easy to make... this is a perfect comfort food especially on a cold, dreary day.
The only thing that I would add next time is a touch more of salt. Potatoes are the one thing that I like saltier than other foods. The only other change I made was that I didn't use roasted garlic, but I used minced garlic instead.
- 7 medium yukon gold potatoes, cut in 1/2" cubes
- 1 carton (32 oz) chicken broth
- 1 tbsp roasted garlic
- 1/2 tsp each salt & pepper
- 1/3 cup flour
- 1 cup milk
- 2 cup sharp cheddar cheese, shredded
- 2 cans (7oz) whole kernel corn, drained
- 4 scallions, (1/4 cup), finely chopped, optional
- In 5 qt. Dutch oven, place potatoes, add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 mins or till potatoes are very tender. Drain. Reserve 1 c potatoes; return remaining potatoes to saucepan.
- In small bowl,mash reserved potatoes with fork; return to saucepan. Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook, uncovered 2 mins.
- In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheeses and corn till cheese is melted.
- To serve, ladle chowder into bowls; top with scallions.
- The recipe that I submitted was for Eggplant & Mozzerella Melts from Everyday Food. Instead of tomato sauce, we lighten it up with a balsamic dressing for a delicious lunchtime meal.
Source: Everyday FoodCoarse salt and ground pepper3/4 cup plain dried breadcrumbsOlive oil, for baking sheet1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds1 loaf (8 ounces) soft Italian bread --- we use ciabatta bread or a great thick, crusty bread.Shredded mozzerella for topping
- Balsamic Dressing:1/4c. balsamic vinegar1/4c. EVOO1 tbsp. honey or agave nectar1/2 tsp. garlic powder1/2 tsp. dried oreganosalt & pepper to taste
- Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.While the eggplant is baking, mix together ingredients for the dressing.Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with balsamic dressing, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.