Creamy Corn 🌽 Chowder • without the cream •

If you buy fresh corn and realize you didn’t get around to using it – make “creamy” corn chowder – WITHOUT the cream! The texture comes from pureeing part of the corn with the sauteed onions and chicken broth 🌽

Corn Chowder


Soups & Stews


light vegetable oil or cooking spray

1 cup chopped onion

6 cups fresh corn kernels (12 ears) scraped well

3 cups chicken stock, fat skimmed off

½ cup chopped red bell pepper

½ teaspoon chopped fresh rosemary

½ teaspoon dried thyme

 teaspoon freshly ground black pepper

cayenne pepper, to taste

1 tablespoon chopped fresh basil


Preheat a large heavy saucepan over medium heat for about one minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 or 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.Garnish with chopped basil.

Per Serving (excluding unknown items): 21 Calories; trace Fat (4.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

Vegetable Stock (made in Pressure Cooker)

It’s getting to be the time of year when we crave soup. That means stocking the freezer with rich, flavorful, homemade stock.

This recipe is from Martha Stewart & I used this vegetable stock for her Minestrone Soup (post to follow).

Definitely a keeper!

Vegetable Stock (Pressure Cooker)


INSTAPOT/Pressure Cooking, Soups & Stews, Vegetable

Source: Martha Stewart’s Pressure Cooker book

Servings: 3 quarts


3 quarts water

1/2 pound cremini mushrooms, trimmed and sliced

1 leek (green parts only), rinsed well

2 large carrots, trimmed and halved

1 large turnip, peeled and quartered

1 large celery stalk, halved

1 medium onion, quartered

1 bunch fresh flat leaf parsely

4 thyme sprigs

3 dried bay leaves

1 tablespoon tomato paste

1 teaspoon black peppercorns

1 1/2 teaspoons coarse salt


1) Place all ingredients in a 6 to 8 quart pressure cooker.

2) Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

3) Strain stock through a fine mesh seive set over a large bowl (discard solids). Let stock cool completely, uncovered. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months).

Today was a Chili and Yeasted Cornbread kinda day…

It’s been dreary & rainy for nearly a solid week. Needed comfort food. The chili is mild the way my family likes it, and the yeasted cornbread is a real treat.

Yeasted Cornbread


Baked goods, Bread Machine, BREAD MAKER, Breads


3 1/2 cups bread flour

1/2 cup cornmeal

1 teaspoon salt

3 tablespoons white sugar

3 tablespoons shortening

1 cup milk

1/8 cup water

1 egg

2 1/2 teaspoons active dry yeast


1. Place the ingredients in the bread machine pan in the order suggested by the manufacturer.

2. Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.


2 tablespoons = 1/8 cup


Nutrition Amount Per Serving (12 total) Calories 222 cal 11% Fat 4.9 g 8% Carbs 37.3 g 12% Protein 6.7 g 13% Cholesterol 19 mg 6% Sodium 211 mg 8% Based on a 2,000 calorie diet

Chili Con Carne


Soups & Stews


4 tablespoons shortening or oil

½ cup onions — chopped medium

1 clove garlic — chopped fine

1 slice bacon — chopped fine

½ cup green peppers — diced medium

1 pound ground beef

2 cups canned tomatoes

6 ounces tomato paste

2 teaspoons sugar

2 teaspoons salt

2 tablespoons chili powder(or less) — diluted in 2T warm water

2 cups kidney beans — drained

garnish with shredded cheddar cheese & finely chopped red onions – optional**


Heat shortening or oil. Add onions, garlic, bacon and green peppers and saute until golden brown. Then add ground beef and stir until meat is lightly browned.

Add tomatoes, paste, sugar , salt and chili powder diluted with water.

Cover saucepan and bring to a quick boil. Lower heat and simmer slowly for 30 minutes. Then add drained red kidney beans and simmer an additional 15 minutes. Serve piping hot with a garnish of cheddar cheese & finely chopped red onions.

Per Serving (excluding unknown items): 475 Calories; 21g Fat (39.8% calories from fat); 28g Protein; 44g Carbohydrate; 17g Dietary Fiber; 65mg Cholesterol; 913mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

Perfect Garlic Bread 🥖

Perfect Garlic Bread


1 large (about 12 ounces), not-too-firm seeded baguette

8 tablespoons (115 grams or 4 ounces) unsalted or salted butter (if salted, skip the salt below), cut into chunks

4 medium cloves garlic, minced

Pinches of red pepper flakes, to taste

1/2 teaspoon coarse or kosher salt

1/2 teaspoon dried oregano (optional)

1/3 to 1/2 cup finely grated parmesan or aged pecorino cheese (optional)

1 tablespoon finely chopped parsley

1 tablespoon minced chives (optional)


Heat your oven’s broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan. Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning). Remove from heat and stir in oregano, if using. Spoon evenly over bread. Sprinkle bread with parmesan, if using, and broil — keeping a close watch on it and turning it as needed for even coloring — for 2 to 3 minutes. Seriously, watch it like a hawk. Nothing’s sadder than under- or over-cooked garlic bread.

Remove from oven, sprinkle with parsley and chives, if using, and cut into segments. We keep extras in foil in the fridge and rewarm them in the oven, but you know it’s always best on the first day.

Sent from Paprika Recipe Manager


Cinnamon Pumpkin Waffles

Cinnamon Pumpkin Waffles



1½ cups roasted pumpkin puree

¼ cup melted coconut oil

½ cup coconut or muscovado sugar

¹/³ cup almond milk


1 cup oatmeal flour (oats turned into flour)

½ cup brown rice flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

Pinch of sea salt


Turn on the waffle maker. Put the wet ingredients, including the sugar, in a bowl and beat well. Add the dry ingredients and beat again. Let stand until the waffle maker is hot. Once the waffle maker is hot, put the mixture in the center (my waffle maker uses ½ cup of mixture per waffle) and cook until it is crispy on the outside, about 5 minutes.


Note: Cooking times and amounts vary for different waffle makers. Follow the manual or your experience for time, temperature and amounts.

Sent from Paprika Recipe Manager


Perfect Buckwheat Pancakes 🥞


3/4 cup buckwheat flour

1 tbsp coconut sugar

1 tsp baking powder

1/2 tsp vanilla powder

1/2 cup almond milk

1 very ripe banana

2 tbsp liquid oil (cocount oil or olive oil for example)


Combine the first 4 (dry) ingredients in a mixing bowl.

Put the banana, almond milk and oil in a blender and blend until you get a smooth mixture.

Pour the mixture in the bowl with dry ingredients and mix everything using a spoon or preferably – a whisk.

Fry your pancakes on a non sticking skillet (or a regular one greased with some oil) on medium-high heat until golden brown on each side.

Sent from Paprika Recipe Manager