CORN CHOWDER

Pat’s  Corn Chowder with Chiles

Ingredients:

3 slices of bacon, cut into ½ inch pieces or smaller

2 T  Butter  

1 ½ whole yellow onion diced

1 green or red bell pepper chopped fine

1 carrot chopped fine 

              Cook   10 minutes

Add:

3  16 oz bags of frozen corn  or fresh on the cob

2  whole chipotle poppers in Adobo Sauce, Finely diced  (very hot - 1 would work )

1 whole 4 oz can Chipotle peppers diced green chilies.

32 oz. fluid low sodium chicken broth  (or vegetable)  or more

2 potatoes chopped into small cubes or more

½ t Kosher salt   to taste

5 T  corn meal or Masa

4 T Flat parsley

32  non fat milk  (cream, half and half okay too)

Salt

Directions:

Saute bacon pieces a couple of minutes.

Add diced onion, carrots, and bell peppers .

Add both kinds of chilies, chicken broth, salt

Bring to boil. Reduce heat.

Add milk.

Mix Masa with water. Add to soup.  (I just sprinkle it in the soup and stir.)

Cook 15 minutes. 

Too thick?  Add water until it looks good.

 I added at least another pint of water. 

Add chopped parsley at the end.  Cook for 3 minutes or so.

Salt to taste.

__________________

Notes:  All ingredients can vary.

Its nice to know you can’t go wrong.

Well the chilies are the ones that can give you trouble. 

Do not use more then TWO.  They are hot.  And smokey.

Rebuild Cinque Terre

        Click here.   REBUILDING MONTEROSSO AND CINQUE TERRE

THIS IS A WONDERFUL PLACE TO SEE.  I HOPE EVERYONE GETS TO VISIT CINQUE TERRE SOMEDAY.

The Italians love their country and their homes like all of us and its been a terrible experience for them.

PARMA RESTAURANT IN FRESNO

Wednesday was a day to reconnect with old friends over great food.  We picked Parma's because she always has fresh made pasta and wonderful Italian food.  The best recommendation comes with presentation.  I had to control myself and photo the plates before we dived in.  You would have thought we hadn't eaten in days.

Thank you for a lovely lunch and great company, Jim, Linda, and Ed.

Appetizer

3 pastas

Creme Brulee


Pat

THE CHEW

I was watching Mario on the Chew and he made an interesting chicken dish.  So I went on line to print it.

What a wonderful surprise.

He or someone with a brain reformatted how the recipe is listed.  I was so impressed.

I do some of mine in groups of :  Pot #1   Pot #2  etc...

On here its not so easy to do it that way just the way the blog is formatted and readable.

Check out the Chew reciipes.  

IRISH TOMATO/ BLUE CHEESE SOUP

IRISH BLUE CHEESE AND TOMATO SOUP

A wonderful full flavored soup.  Its even good cold.

Ingredients:

8 ripe tomatoes, cut in quarters

butter  (optional)

1 medium onion cut in quarters

1 stalk celery chopped

1 carrot, chopped

5 cups chicken stock

10 oz  blue cheese (I did not measure.  You might want to.)

¼ cup all purpose flour

2/3 cup half and half or fat free

Black pepper

2 T. Parsley for garnish

3 T. crumbled bacon

Directions:

In a saucepan on the stove, Place tomatoes, onion, celery and a carrot.  Cover.

Simmer for 20 minutes or until soft. Add chicken stock.

Heat again.  Then place in food grinder and puree.  Throw out the skin and seeds. 

Place pureed soup minus the seeds etc... back into pot.

Mix  by shaking flour and some cold water in small container until no lumps of flour are left.

Slowly add to soup pot.  Mix flour and soup.  Crumble blue cheese in soup and bring to boil.  Stir until all cheese is dissolved.

Use a immersion blender to smooth the soup.  Now heat on low and slowy add half and half.  Do not boil. 

Serve in a bowl with crumbled bacon and more blue cheese.  Sprinkle with parsley.