Recipes for Winter!!

Winter time just screams Homemade soups and breads!! I found this recipe on the net..I actually have never tried corn chowder!! But.. I know I'll love it because I like a corn, cream, and vegetables..a perfect trio!! I'll definitely have to try this on one of my "Snow Days"..smile

Ingredients:

• 2 tablespoons butter
• 1/2 cup finely chopped green onion
• 3/4 cup diced red bell pepper
• 3/4 cup chopped celery
• 1 pound potatoes (about 3 medium), peeled and diced into 1/2-inch-thick pieces
• 4 cups fresh corn kernels (from about 8 ears)
• 1 bay leaf
• 4 cups low-sodium chicken broth
• 2 cups whole milk (Or cream)
• Salt and pepper
• Sour cream for garnish (optional)

How to make it

1. In a large saucepan, melt the butter over medium-low heat. Add the green onions, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, and the broth.
2. Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 15 minutes, stirring occasionally.
3. Puree the remaining 2 cups of corn and the milk in a blender or food processor, then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Remove the bay leaf and add salt and pepper to taste. Top each serving with a dollop of sour cream, if desired. Serves 4 to 6. I think it would also be tasty if you added some crumbled bacon to the step where your sauteing the veggies.. Served with a slice of Homemade Artisan Herb Bread...YUMMM

Flaky Herb Biscuits:

 

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon baking powder
• 1 tablespoon chopped mixed fresh herbs, such as rosemary and thyme
• 7 tablespoons unsalted butter, cold, cut into 1/4 inch pieces
•  3/4 cup milk

Procedures

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, salt, sugar, baking powder, and herbs. Whisk until mixed.
3. Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas.
4. Add milk to bowl and stir just until a dough forms.
5. Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use 3 inch biscuit cutter to cut out biscuits. Transfer biscuits to prepared baking sheet.
6. Bake until golden, about 17 minutes. Serve immediately.