Cheesy Corn and Potato Chowder with Bacon

Cheesy Corn Chowder with Bacon

This recipe came about by accident, but it was a happy accident.  I intended to make potato soup for dinner, but the bag of potatoes that I thought was mostly full was only about half way full.  I knew I needed to add something to the potatoes or we wouldn’t have enough soup.

Adding corn, cheese and bacon seemed like a good solution.  We loved the result!

I didn’t take an ingredient photo, but these are all very common ingredients.  The homemade soup is quick to make and perfect for a winter (or cool, spring) day.

Cheesy Corn and Potato Chowder with Bacon

Serves: 6-8 servings

Ingredients
  • 2 cups diced potatoes
  • 32 oz chicken broth
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 cups milk, warmed
  • 1 cup shredded cheddar cheese
  • 2 cups frozen corn
  • 1 can cream corn
  • salt and pepper to taste
  • 1 lb. bacon, cooked and crumbled
Instructions
  1. Cook potatoes in chicken broth in a large pot till potatoes are tender.
  2. Meanwhile, in a large skillet melt the butter.
  3. Stir flour into butter and cook for 1 minute.
  4. Whisk milk into the skillet till smooth.
  5. Continue heating over medium heat till sauce begins to bubble and thicken.
  6. Remove sauce from heat and stir in cheese.
  7. Once potatoes are tender, add frozen and creamed corn to the soup pot.
  8. Stir in the cheese sauce.
  9. Season with salt and pepper.
  10. Heat over medium heat till soup is hot, being careful not to let it boil.
  11. Serve in bowls, topped with crumbled bacon.

 

One Pot Stove-Top Macaroni and Cheese

One Pot Stove-Top Mac & Cheese

 

I’ve been experimenting with mac & cheese recipes and methods.  My favorite so far is Pressure Cooker Macaroni and Cheese.

But I started wondering if this could be made on top of the stove.  One of the things I like about the pressure cooker method is that it’s all done in one pot.  It also uses real cheese and milk, but doesn’t require the making of a white sauce.  (Not that making white sauce is hard, but sometimes you want to go even easier that that.)

What I found out is that you can use the same recipe as the pressure cooker version to make this dish on the stove.  I didn’t think it was quite as creamy as the pressure cooker type, but it was still very good.  And my stove takes forever for a pot of water to boil, so I still think the pressure cooker is faster.

If you don’t have a pressure cooker though, this is definitely worth a try.  [Read more…]

Pressure Cooker Macaroni and Cheese

I bought a pressure cooker several months ago. I’ve been slowly learning to really make use of it and recently I decided to make more of an effort to try some new things.

I’ve got a post planned soon with some general info and ideas on using a pressure cooker, but first I wanted to share this recipe for Pressure Cooker Macaroni and Cheese.

Pressure Cooker Macaroni and Cheese

 

Of all the different mac and cheese recipes I’ve tried, this one is the winner.  It’s creamy, cheesy and homemade.  And it’s faster than the other methods.  I think it’s even faster than my other mac and cheese.  You know, the one with the processed cheese product, which I do love, but isn’t very healthy.

I love that this recipe is homemade, but doesn’t require you to make the sauce separately from the macaroni.  It’s fewer dishes to wash and easier prep.   [Read more…]

Cheesy Chicken Chili Mac – Make it Quick with Rotisserie Chicken and Macaroni

Cheesy Chicken Chili Mac

Earlier this week I shared lots of recipes for making use of rotisserie chicken.  Here’s another one for you.  If you keep cooked chicken in your freezer, you’ll be able to make this recipe in about 20 minutes.  All the ingredients are pantry items that we tend to keep on hand.

The recipe comes together quickly.  You’ll make a quick white sauce and add cheese to it.  I love an easy meal that also is homemade.

Cheddar cheese and tomatoes with green chilies help make this dish full of flavor.  My kids loved this one and so did I.

Here’s what you’ll need to make it:   [Read more…]

Tex Mex Shepherd’s Pie – Quick Weeknight Dinner

If you’ve got ground beef already cooked and frozen (one of my favorite quick-cooking tricks), this meal is a cinch to put together.

Hamburger, black beans and chili-ready diced tomatoes form the base layer.  All of that gets topped with Monterey Jack Cheese.  And covering it all is a generous helping of mashed potatoes.

I used plain instant potatoes, but one of the cheesy or garlic varieties would be tasty too.

Here’s what you’ll need:   [Read more…]

Slow Cooker Breakfast Casserole

I actually didn’t make this casserole for breakfast, but for brunch after church.  It’s a perfect after church meal, because it’s easy to throw together while you’re trying to rush everyone out of the house.  And the cook time is perfect to have it ready when you get back.

I used potatoes with onions and peppers in them to add plenty of flavor without adding a chopping step.  This one is really just “assembly only”.  Important when you’re trying not to be the last family to slip into the sanctuary.

Here’s what you’ll need:   [Read more…]

10 Minute French Dip Sandwiches

 

I always feel like life is supposed to slow down after the holidays, but that doesn’t seem to be the case. This is one of my go-to meals for busy days – it’s on the table ten minutes after I walk into the kitchen. You really can’t beat that!

10 Minute French Dip Sandwiches EAHTonight

I recommend about a quarter of a pound of roast beef per adult to make a good, hearty sandwich. And with bubbly cheese and Italian seasoning, it doesn’t feel like you’re eating “just a sandwich” for dinner.

10 Minute French Dip Sandwiches ingr EAHTonight

We usually serve these along with a big salad or veggies and dip.

10 Minute French Dip Sandwiches
Ingredients
  • 1 can beef broth
  • 1 lb. roast beef
  • 4 long rolls
  • Mayonnaise
  • Italian seasoning
  • 8 slices provolone cheese
Instructions
  1. Add the beef broth to a large skillet over high heat. When the broth starts to steam, reduce heat to medium and add the roast beef and cover. Let warm for about five minutes, until the roast beef is no longer pink.
  2. Meanwhile, preheat the oven broiler. Slice rolls in half and place them on a baking sheet cut side up. Spread a thin layer of mayonnaise on the top side of the buns and sprinkle with Italian seasoning.
  3. When the roast beef is warm, remove it from the broth using a slotted spoon or tongs and divide between the rolls. Lay two slices of cheese over the roast beef on each roll.
  4. Broil for 2-3 minutes, until bread is toasted and cheese is melted. Serve with extra broth for dipping.

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

 

10 Minutes French Dip Sandwiches

Italian Sausage Enchiladas – Don’t be afraid to substitute ingredients

Sometimes I make a recipe exactly as it’s written.  Maybe because I’m not familiar with the dish.  Or because it’s a baked good that will just work better if I follow directions.  Or because I like the results of that specific recipe.

But other times, I use recipes as a jumping off point.  I swap out ingredients for what I have in my pantry or fridge.  This is how I cook most often.  I love to read comments from readers that say something like, “I loved this recipe.  I used chicken broth instead of beef, added more veggies, skipped the green chilis and topped it with cornbread.”  It’s not the same recipe at all, but the reader loved it! She used her creativity and shopped her pantry to serve her family a meal that they all liked.  Success!

One reason I like enchiladas so much is that they are a prime candidate for substituting.  These enchiladas are a recent result of shopping my pantry and fridge for ingredients.  They are simple to make and my family loved them.

Here’s what you’ll need.  Feel free to substitute as needed.  The recipe makes about 9-10 enchiladas.  The picture above only shows part of the recipe. [Read more…]

Not Your Ordinary Ham and Cheese Sandwich

There’s something about church that makes everyone positively ravenous.  I can’t seem to get lunch on fast enough on Sundays.

Last week, I made these sandwiches.  The ham slices were pre-cut from the grocery, sold in the meat department.  I fried them on the griddle (because the gas grill was out of gas).  I topped the ham with thick slices of Monterey Jack cheese, sauteed onions and mild banana pepper rings.

What’s the best sandwich you’ve had lately?

 

Ingredient Spotlight: Cheese

Age doesn’t matter, unless you’re a cheese.

I love cheese.  If you’ve been reading this blog for any length of time at all, you already know that.  I’ve even had to apologize for my excessive use of cheese.

But today, we can go all out!  Put some cheese on everything!

Here are some of my favorite cheesy recipes: [Read more…]

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