Sunday, July 15, 2012

Sunday Dinner

 Hi everyone,

Well, it's Sunday again, and here is
 what is on the menu.

My friend Dawn from
has sent me a wonderful "Corn Chowder"
recipe. I thank her so much for the recipe.
Dawn is a great designer!!
I would love for you to pop over to
her site and take a look at all
 the wonderful projects she has made.
I joined her blog, and follow by e-mail,
so I can see what she has every day.

Here is Dawn's recipe:

This chowder would be great on a cooler night in mid summer, when you can find fresh sweet
corn in abundance. ( If you can't find fresh, use canned or frozen) The "secret" ingredient
in this recipe is old Bay Seasoning".
Old Bay is an old school spice blend that you
don't see used very much anymore, but really
gives this soup a unique flavor. Dice your veggies to about 1/4 inch for the perfect
flavor combination in every spoonful.
Seafood lovers can stir in half a pound of jumbo lump crab meat along with the corn to turn this into a heartier corn and crab chowder. As is the recipe serves 4 to 6.


  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 2 medium potatoes, peeled and diced
  • 2 ribs celery, diced
  • 1 small red pepper, diced
  • 1 poblano pepper, diced
  • 1 medium yellow onion, diced
  • 1 bayleaf
  • 1 tablespoon Old Bay Seasoning
  • 3 tablespoons all purpose flour
  • 2 cups vegetable or chicken stock
  • 1 quart 2% milk
  • 3 cups fresh corn kernels, shaved from about 3 large or 4 medium ears
  • salt and freshly ground pepper to taste
  • 1/4 cup chopped cilantro (optional)


  1. Heat a deep pot over medium heat. Add oil and butter. As you chop the potatoes
, celery
, onion, 
red pepper

 and poblano, add them to the pot in order. If the vegetables start to brown, turn the heat down to medium-low.
  2. Add the bay leaf and season with salt, pepper and Old Bay. Sauté for 5 minutes, then sprinkle in the flour.
  3. Cook flour for about 2 minutes, stirring constantly. Whisk in broth and milk.
  4. Bring the soup to a boil, but make sure to continue stirring so the milk doesn’t scorch on the bottom of the pot. Turn down the heat and simmer for about 20 minutes.
  5. Add corn and simmer for another 5 minutes.
Adjust the seasoning; you will most likely need to add more salt.
  6. Remove the bay leaf, ladle the soup into bowls and garnish with the chopped cilantro or parsley. 
This sound so good!!!  I just had to make it...

Here is what mine looked like:

Oh my goodness it was sooooo good!!!
This is a keeper!!

I hope you will try this one out.
I hope Dawn's recipe made you hungry!

Thank you for stopping by.
And have a wonderful Sunday.


Dawn's Craft Place said...

I am so glad I got to see your post! So glad you loved the really is so yummy
You are the best sweetie, hugs and love

Kathy said...

Thank you Dawn for the wonderful recipe! I hope everyone stops by your blog and takes a look.

Yesterday I added some chunks of ham in the chowder and some hot pepper cheese. Wow was that good!!!

Thank you again..:)

Cathy said...

mmmmmmm, sounds and looks good, Funny I was thinking yesterday about making a corn chowder, I have not made one in a while.