This October has been one of ups and downs. Not only in the temperatures (one day true fall and the next it feels like spring!) but also in my mood and my motivation. Including my motivation for posting. Sigh. No need for specifics, but October has been a struggle…and the struggle has been real! This month calls for comfort food. Cozy food. Food that warms – and nourishes – even the soul!
Like homemade soup and a yummy pumpkin goody! Both of these recipes are tried and tested. (And just might be “tested” again this week!!) Try them and enjoy! The ingredient might look a tad long for the chowder but don’t be fooled – it is an easy recipe and totally worth any effort.
- 8 medium-size ears of corn
- 4 slices bacon, cut into 1/2 inch pieces (I use a vegetarian bacon substitute which works great)
- 1 medium-sized onion, finely chopped
- 2 cloves garlic, minced
- 3 TBL flour
- 3 cups broth (chicken or vegetable)
- 2 medium red skin potatoes, cut in 1/4 inch pieces
- 1 tsp. minced fresh thyme (optional, I usually do not have on hand)
- 2 cups milk
- 1 cup heavy cream (I did say it was comfort food!)
- 1 tsp. salt 1/4 tsp. black pepper
- 1/3 cup white cheddar cheese
1. Cut kernels from 4 ears of corn (about 3 cups of kernels); set aside. Working over a bowl, grate the remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs (about 3/4 cup) using the dull side of a knife; set aside.
2. In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel-lined plate. Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.
3. Whisk in chicken broth . Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.
4. Add whole corn kernels and heavy cream and cook an additional 5 minutes or until corn is tender but still crunchy. Stir in salt and pepper.
5. Simmer until ready to serve. Top each serving with a little cheddar cheese, dividing equally.
Pumpkin Bread Pudding
1 loaf (16 oz) raisin bread
1 small orange
1 can (12 oz) evaporated milk
1 can (15 oz) solid-pack pumpkin
1/2 cup plus 3 TBL sugar, divided
1 1/2 TBL cinnamon (or pumpkin pie spice)
1/4 cup chopped pecans
1. Preheat oven to 400 degrees. Lightly spray square baking dish with PAM. Slice bread into 1-inch cubes; set aside. Zest orange and set aside.
2. Pour evaporated milk into microwaveable dish and microwave on HIGH for 3 minutes until hot. In medium bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, cinnamon and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.
3. Place half of the bread cubes over bottom of baking dish; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle chopped nuts evenly over bread. Sprinkle with remaining 3 TBLs sugar.
4. Bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with whipped topping, if desired.