Wednesday, September 17, 2008

Broccoil Chowder and Paula's Cornbread

I love broccoil! I am always looking for new ways to use it! This is a perfect use for this yummy vegetable. It has cooled off a little in our area and so soups sound really good. I made this today and it is a keeper!
Broccoli Corn Chowder
adapted from Everyday Food
4 silces of bacon, cut into 1 in. pieces
1 med. onion, chopped
3 stalkes of celery, diced
1 clove garlic, minced
1/4 c. flour
2 cans chicken broth
1 large baking potato, peeled and diced
1 head of broccoli, cut into bite size pieces
1 can corn, or forzen will work too
1/2 t. dried thyme
1 c. whole milk
salt and pepper to taste
In a large pot, cook bacon until crispy and remove from pot. In bacon grease cook, onion, garlic and celery until soft. Add flour and cook, stirring constantly. Add broth, then stir in potatoes. Cook until potatoes are tender. Add broccoil, corn, thyme, milk, salt and pepper. Cook until broccoil is tender. Serve with freshly grated parmesan cheese and top with bacon.

The perfect side to the chowder...Paula Deen's Mexican Stuffed Cornbread

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or vegetable oil
1 small onion, finely chopped or green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)
Set oven to 350 degrees.
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
Add in onion and creamed corn and thawed corn; mix to combine.
Pour half the batter into prepared baking dish.
Sprinkle the layer with grated cheese and jalapeno peppers.
Pour the remaining batter on top of the cheese and jalapeno peppers.
Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
Allow to cool slightly before slicing.
You will not be disappointed! Enjoy!


Tami said...

Yummy! I am a broccoli lover as will so I will be sure to give this delicious soup a try. And that corn looks so good too!

Trish said...

I think this would be a definite hit at my house...both recipes.