Somehow, it always seems like food can bring people together! Thanksgiving and Christmas dinners, Church potlucks, and even the sharing of a recipe between old friends! I recently re-connected with an friend of mine from High school... and with moving back to Canada, and starting our own families, we have really lost touch. I remembered a delicious chowder recipe she had, and asked her if she wouldn't mind passing it on! I'm so glad she did, it is fantastic and super easy! It was just as good as I remembered it... I was hoping I wouldn't finish off the pot before Dallas got home. OK... I had to have seconds... or thirds... whatever. :) Thank you Roxie... and much love to you and your beautiful family!
Roxie's Corn Chowder Recipe:
1/2 package bacon, chopped
1 large onion, chopped
16 ounce package of frozen corn
1 pint heavy cream
3 cups chicken broth
1/4 - 1/2 tsp. red pepper flakes
1/2 - 1 tsp. paprika
salt and pepper to taste
1 Tbsp. chives, optional
Cook bacon until crisp in the pot. Remove bacon bits and add the onion to the bacon grease... (I know... it's not low cal... but it's soooooo good!) Cook until the onion begins to turn translucent, then add all other ingredients, except the bacon bits. Bring to a simmer for about 10-15 minutes. Using a stick blender, puree soup to desired consistency. **If you don't have a stick blender a regular blender will work, but be very careful! Serve with bacon bits and bread!
OK... one other side note, I just had to share. I was inspired some time ago by this picture on Pottery Barn's website of a gorgeous Wine Riddling Rack...
I love wine... :)
Theirs, however, was a little out of our price range... I told Dallas about it and that I thought we might be able to make something like it. Without me knowing he headed down to the shed and found an old stretcher board (one of my dad's from working the trapline), and made me one.
He is so awesome.... *sigh* anywho... I think it turned out great, has history, and I can't wait to get it up on the wall!!
Again, I hope you have a lovely Sunday, and cheers!
K



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