Hearty Corn Chowder

This is an excellent recipe on a cold winters night! It’s warm and filling, and even better… it’s not very expensive! I love corn chowder!! I had no idea I loved it until I finally gave it a chance now it’s a favorite soup of mine. I did not use fresh corn. I actually used one can of sweet corn.



  1. Husk the corn.
  2. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. 
  3. Cut the kernels from the cobs and place in a bowl.
  4. You should have about 2 cups.
  5. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
  6. Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
  7. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  8. Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
  9. Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
  10. Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
  11. Some of the potatoes will have broken up, but most should retain their shape.
  12. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
  13. Reduce the heat to medium and season the chowder with salt and pepper.
  14. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
  15. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
  16. Adjust the seasoning if necessary.
  17. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
  18. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  19. When ready to serve, reheat the chowder over low heat; don’t let it boil.
  20. Ladle into cups or bowls and sprinkle with the chopped chives.

This recipe was found on http://www.food.com


Teriyaki Chicken Legs

This is a fantastic recipe! The chicken legs are bursting with teriyaki flavor. I marinate the chicken legs no less than 12 hours which makes a huge difference. By marinating them for at least 12 hours the marinade has a chance to get deep into the meat. Fantastic!

  • 2 lbs chicken legs
  • 1/2 cup margarine or butter
  • 1 cup soy sauce (I use reduced salt)
  • 1 cup brown sugar
  • 3/4 cup water
  • 1/2 teaspoon dry mustard
  • 3/4 teaspoon garlic powder


  1. Heat butter, soy sauce, sugar, water mustard and garlic powder  in the microwave or stove top until the butter and sugar melt. Allow to cool
  2. Place chicken legs in zip bag
  3. Pour  marinade over legs and marinate at least 12 hours, turning as often as possible.
  4. Drain off all the marinate
  5. Bake in a heavy foil lined baking pan at 375F for 1 hour or until down, turning occasionally.


Puppy Chow

Chex Party Mix is a staple for our Christmas Celebration. 
Since I married my husband I always make something 
that he grew up being “Puppy Chow” which is made with 
Chex cereal! We love finding new and creative ways to use 
Chex especially at the holidays!

  • 9 cups Chex cereal
  • 1/2 cup peanut butter
  • 1 cup chocolate chips
  • 1 1/2 cups powdered sugar
  1. In a saucepan over low heat melt the chocolate chips and add peanut butter.
  2. Mix until smooth.
  3. Remove from heat, add Crispix and stir until coated.
  4. Pour powered sugar into a large plastic bag, add coated Crispix and shake until well coated.