I love corn chowder, and have tried many recipes, but I decided to create my own the other night, based on some of the recipes I have tried. It was really good, and even better the next day; as the smoky bacon flavor had permeated the soup. I usually don't use half-and-half so much, but I had some in the fridge that needed using, so I incorporated it into this soup. I like using center-cut bacon, as if is "meatier" and has less fat than regular bacon. If you make soup a lot, I highly recommend a handheld blender, or stick blender. Using a regular blender to puree hot soups is just dangerous, if you ask me. ;)
Simple Corn Chowder
by What a Dish!
8 slices center-cut bacon
1 tablespoon olive oil
1 sweet onion, chopped (over 1 cup of chopped onion)
2 garlic cloves, minced
1/2 teaspoon dried thyme
3 cups chopped Yukon gold potatoes
2 cups reduced sodium chicken broth
2/3 cup half-and-half cream
1/3 cup 1% milk
2 1/2 cups frozen sweet corn
1 can (about 14 or 15 oz) creamed corn
salt and fresh ground pepper to taste
chopped green onions or chives, for garnish
1. Cook the bacon in the microwave, or however you wish to cook it. Cool and crumble.
2. Heat olive oil in a large soup pot, and add onion. Cook for 5-8 minutes or until tender. Add garlic, and cook for about one minute. Add thyme, potatoes, and chicken broth. Bring to a boil. Turn heat to low and simmer 10-15 minutes, or until potatoes are tender. Add half-and-half, milk, and frozen corn, heat for about 5 minutes. Using a stick (hand-held) blender, puree part of the soup. Add the can of creamed corn and crumbled bacon, and heat through. Garnish as desired. Serve with rolls or crackers.
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I recently bought the book "
Hello, Cupcake" from Amazon and was so excited to try something out of it. I chose a recipe that looked easy enough, but most importantly fun. We made "corn on the cob" cupcakes. I used the vanilla cupcake recipe included in the book. They turned out a bit dry, but maybe I over baked them. We made this a family affair and all got involved decorating, and then eating them. It was so fun! Next is either the mini petit-four cupcakes, or spaghetti and meatballs!
I love all the beautiful swirly cupcakes I've been seeing on blogs. I've been trying to create that swirly top myself, with little success, until recently. I went and bought a bunch of open star tips that I thought were big enough to make that swirl, but no. Finally, at a craft store, I picked up Wilton's Cupcake Decorating Kit and there is a 1M tip inside- large enough to make those delicious swirls!! The 1M tip is the secret. Ok, to a lot of you, it probably wasn't a secret, but it sure was to me. Included in the kit is also a special tip used for making filled cupcakes. Last week when we did those corn-cob cupcakes, I used the leftover frosting to ice some cupcakes and practice my swirl. I used Magnolia's Buttercream recipe, which is very basic, but creamy, delicious and perfect for piping. I know I probably need more practice (darn!) but I was so proud of my first swirly cupcakes. My hubby tried his hand at a few too, and did quite a good job! Here is a little how-to using the 1M tip. I've included a few pics for you to peruse. Just a few.
