Wednesday, August 25, 2010

Ballon Time Put a Face on Fun Contest


Go here to vote for my adorable daughter Maddie. You can vote up to five times a day if you're so inclined. Thank you!!

Friday, August 20, 2010

Corn Chowder

Nothing like a steaming bowl of corn chowder to make you even hotter on a hundred degree day here in hotter than hell Texas! What was I thinking making this stuff? I don't know, but I'm glad I did because it was pretty dang good. My husband Kelly rated it about a 9 and kept raving about how good it was. I don't know if he was just trying to kiss up or if he really meant it. I think he really meant it.

Y'all want the recipe?

Here it is:

Corn Chowder

6 ears fresh corn (you could probably use canned or frozen corn in the winter)
1 cup water at first then 2 Tbs. later
7 slices bacon chopped (really wound up with 5 because I kept eating it!)
1 onion chopped
4 cups milk
1 Tbs. cornstarch
Salt & Pepper to taste (which to me means a lot of both)

Optional ingredients:
Green onions chopped
Colby Jack cheese (or whatever cheese you want)


Shuck the corn and scrape the kernels off.

I learned something the other day while watching 5 Ingredient Fix. Sometimes I like that show, sometimes I don't. I like recipes made from stuff I can find at the grocery store - a grocery store like Kroger or Albertson's - not Whole Foods or Central Market. And sometimes the recipes on 5 Ingredient Fix might have an ingredient say like fuzzy kumquat shavings or something (yes, I made that up). Anyway, back from my tangent...

Claire from 5 Ingredient Fix said to only cut half the kernel off the cob, meaning don't dig the knife down into the cob to get every single last drop of corn because that's where all the starch is - which really doesn't make any sense because you have to add cornstarch to this recipe - but just go with me, people.

So shuck the corn and scrape the kernels off. Set the kernels aside. Put the cobs in 1 cup water - add some salt and pepper. I put them all in a 5-quart pot - what I call my dutch oven. I have no idea if it's a dutch oven or not - I just like to be all fancy and call it my dutch oven. I had to stack the cobs on top of each other because they wouldn't all spread out in the pan...I mean, my dutch oven.

Anyway, bring that to a boil and then turn it to low and cover - cook that for 20 minutes. The whole reason for doing this is to make a better broth or stock.

While that's cooking, cut up your bacon in 1/4" pieces or however big you want them and cook that in a skillet until it starts to brown. Add the chopped onion and cook until you think it's done. There's going to be lots of grease, so when your bacon/onion mixture is done, drain it all on some paper towels.

Remove the cobs from the stock and chunk them. Add the milk, corn kernels, bacon/onion mixture to the dutch oven so they can swim around with the broth you've already got in there. Bring all that to a boil - and watch out because I kept waiting and waiting for mine to boil and it kept taking forever, so I decided to walk outside and chunk the cobs down in the creek for the critters to eat and when I came back in, everything had boiled over and it smelled like burnt you-know-what! So bring it to a boil and then lower heat so the soup bubbles a little bit. Cook uncovered stirring quite a bit until the corn is tender - about 15 minutes or so.

Whisk the cornstarch in a small bowl with 2 Tbs. water until smooth. Add to the soup and stir until the soup thickens. Mine didn't thicken that much, so don't expect it to congeal like jello or anything. Taste it and then add more salt and pepper if you need to - garnish with scallions and cheese if you want. The green onions really add a great flavor. I think you could also add a baked potato or boiled potatoes to this if you felt so inclined.

Yummy, yummy.

Since I went on and on and on about stuff I didn't really need to, here's a recipe you can print out:

Corn Chowder

6 ears fresh corn (you could probably use canned or frozen corn in the winter)
1 cup water at first then 2 Tbs. later
7 slices bacon chopped (really wound up with 5 because I kept eating it!)
1 onion chopped
4 cups milk
1 Tbs. cornstarch
Salt & Pepper to taste (which to me means a lot of both)

Optional ingredients:
Green onions chopped
Colby Jack cheese (or whatever cheese you want)

Shuck the corn and scrape the kernels off. Set kernels aside. Put all naked cobs in pot or dutch oven or whatever you got. Add 1 cup of water and some salt. Bring to a boil, then turn to low and cover and cook for 20 minutes.

While that's cooking, cut bacon in 1/4" pieces and cook in skillet until it starts to brown. Add onions. Cook until onions are soft and transparent. Drain bacon and onion mixture on paper towels.

Remove cobs from stock and throw away. Add the milk, corn kernels, bacon/onion mixture to the stock and bring to a boil. Lower the heat so the soup bubbles a little bit. Cook uncovered, stirring every now and then until the corn is tender which is about 15 minutes or so.

Whisk the cornstarch in a small bowl with the 2 Tbs. water until smooth. Add that to the soup and stir until the soup thickens or until you get tired of stirring (lol). Taste and add more salt and pepper if you want. Garnish with green onions and cheese if you want.

Wednesday, August 18, 2010

That's Abby!

I've entered Abby in a cutest baby contest put on by the Fort Worth Star Telegram. Look over there to the right. Isn't she adorable? Go vote for her! Thank you!!

(In case you can't see her picture, click here to vote for her. Thanks again!!)