Cheddar Corn Chowder

Cheddar Corn Chowder

Cheddar Corn Chowder

 

This soup is from Jackie Goplins is hearty and super tasty.

 

Cheddar Corn Chowder Recipe

Cheddar Corn Chowder

8 oz. bacon, chopped

¼ cup olive oil

6 cup chopped yellow onions (4 large)

4 Tbsp. butter (Jackie uses unsalted)

½ cup flour

2 tsp. salt (1 ½ tsp. if using salted butter)

1 tsp. PENZEYS FRESHLY GROUND PEPPER

1/2 tsp. TURMERIC

12 cups chicken stock (or 12 cups water mixed with 1 ½ Tbsp. CHICKEN SOUP BASE)

6 cups medium white potatoes, unpeeled, diced (2 lbs.)

10 cups corn kernels (10 large ears)

2 cups half & half

½ lb. sharp white cheddar cheese, grated

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a large pot, cook the bacon in the olive oil over medium-high heat until the bacon is crisp.  Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.  Reduced the heat to medium; add the onions and butter and cook for 10 minutes.  Stir in the flour, salt, PEPPER and TURMERIC; cook, stirring, until thick and creamy – about 3 minutes.

Add the chick stock and potatoes.  Bring to a boil and simmer, uncovered, until the potatoes are tender, about 15 minutes.  If using fresh corn, cut the kernels off the cobs and blanch for 3 minutes in boiling salted water and then drain.  Reduce heat to low, add the corn to the soup, and then add the half & half and cheddar.  Cook for 5 more minutes until cheese is melted.  Season to taste and serve hot with a garnish of bacon.         Serves 22 – 24

(Recipe for Cheddar Corn Chowder was in Penzeys Spices catalog)

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Cranberry Apple Stuffed Pork Loin

Cranberry Apple Stuffed Pork Loin

Cranberry Apple Stuffed Pork Loin

 

This Cranberry Apple Stuffed Pork Loin is from Diabetic Connect.  This dish can be made as part of your Thanksgiving dinner.  Try it – I think you’ll like it.

Cranberry Apple Stuffed Pork Loin Recipe

 

Cranberry Apple Stuffed Pork Loin

3 lb. pork loin roast

½ tsp. salt

½ tsp. pepper

1/3 cup craisins

¾ cup boiling water

1 cup almond meal/flour

½ cup chicken stock

1 small green apple, diced

1/3 cup chopped walnuts

3 Tbsp. minced shallots

1 Tbsp. pure maple syrup

2 tsp. fresh minced rosemary

2 tsp. Italian seasoning

Preheat the oven to 325 F.   Lightly grease 9×13 baking dish with olive oil.

Cut into the roast lengthwise, a little more than halfway through.  Then turn your knife horizontally and cut halfway toward one side, turn the knife the other way, and cut halfway to the other side (like an upside down “T”).  Unroll, slicing a little as you go so you have a large rectangle roughly the same thickness.

Lay plastic wrap over the meat and pound it with a meat tenderizer, as thinly as possible, then cut small cuts over the surface of the meat.  Salt and pepper the meat.

In a small bowl, combine the craisins and boiling water together and set aside.

In another small bowl, combine the almond meal and chicken broth and set aside.

Drain the craisins and add to the apple mixture.  Add the almond meal with broth and stir to combine.   Spread the “stuffing” evenly over the pork roast.

Beginning at one small end, tightly roll the pork roast.  Tie with kitchen thread to secure.  Place seam side down in the baking dish and bake uncovered for 1 hour and 20 minutes, or until the internal temperature reaches 145 F.

Remove from oven and let rest for 10 minutes.  Slice and serve.

 

(Recipe for Cranberry Apple Stuffed Pork Loin came from Diabetic Connect, 2013)

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