Corn Chowder

Its not sop season yet but the temperature's are certainly dropping here. But today is not one of those cold days. Yet I wanted to eat the corn potato chowder. And the chowder I made today turned out so yummy and creamy even my picky eater had a second helping and it filled me up.

Corn and Potato Chowder

Corn and potato chowder with Chicken Sausage

Ingredients:

1. 1-11/2 cup frozen corn kernels thawed
2. 1 medium large potato peeled and cut into 1 cm cubes
3. 1 medium small white onion chopped fine
4. 2 large or 3 medium garlic cloves
5. 1/2 tablespoon each of olive oil, butter
6. 1 chicken bouillon
7. 2 fully cooked smoked chicken sausages chopped (optional)
8. 1 medium large carrot chopped into 1 cm cubes
9. 2 cups whole milk
10. 1/4 teaspoon each of salt (or to taste), fresh ground black pepper, Italian seasoning

In a heavy bottomed pan heat the oil and butter and fry the onions till they become translucent. Add garlic and fry for 30 seconds. Add potatoes and carrots and cover and cook for 10 minutes. Add sausage if using, and corn and chicken bouillon and stir to combine. Add milk and bring to a boil with salt, pepper and Italian seasoning. Simmer for 10 minutes. Give it a taste test and adjust the salt accordingly.

Enjoy a piping hot bowl of Corn Chowder

Potato Dill Soup

T'is the season for soup again half of my family is has runny noses and haven't been eating anything properly. And I am running low on supplies right now cause I belong to that half of the family who has cold.
Nothing is tasting right to me right now and I am craving some soup. I made a potato soup with Dill weed and it is soooo creamy and delicious. Just right for a cold winter evening.

Potato Dill Soup 

Potato Soup with Dill Weed

Ingredients:

1. 2 medium potatoes, peeled and chopped
2. 2-3 stalks of celery chopped
3. 1 medium onion chopped
4. 1/2-3/4 tablespoon olive oil (because it gives your body more heat)
5. 2-3 cloves of garlic chopped
6. 3-4 cups low sodium chicken stock
7. 2 tablespoons chopped dill weed
8. 2 tablespoons sour cream
9. 1 teaspoon lemon pepper (or 1 tablespoon salt or to taste and 1/2 teaspoon fresh ground black pepper)

In a heavy bottomed pan heat the oil and fry the onions till tender. Add garlic and fry for 30 seconds. Add celery and fry for a few minutes. Add potatoes and stir to combine. Let fry for a couple of minutes. Add the stock and bring to a boil. Add the salt and pepper and simmer covered on medium low heat for 20 minutes. Let it cool a bit and with an immersion blender or a regular blender blend the vegetables into a smooth cream. Return it to the pot. Bring it to a boil. Combine the Dill weed and the sour cream and add it to the soup. Stir to combine. Simmer on low heat for 5-8 minutes. Check for seasoning and enjoy hot hot soup as is or with toasted crusted bread

Here are some other soup recipes

1. Home Made Tomato Soup
2. Chicken Soup
3. Fish Soup with Rice Ovalettes
4. Carrot Soup