This week there was a bit of a chill in the air, so that got me started thinking of all the wonderful foods I like in the Fall. One favorite lunch is to start with my favorite chowder recipe and add new ingredients. This time I added corn and some of my chevre goat cheese, then used corn chips as a spoon. This recipe can be made with all fresh ingredients, but it's great to have all the ingredients prepared and tucked in the freezer, and just add fresh milk and chevre.
Corn Chowder
2 quarts fresh goats milk
4 tablespoons cornstarch
2 teaspoons onion salt, or to taste
1/2 cup fresh chevre
1 package frozen O'brien Potatoes
1 pound package frozen cut corn,
or several ears fresh corn, cooked and cut from the cob
1 tablespoon dried parsley
In a 5 quart stockpot, bring goats milk and cornstarch to a low boil so the mixture thickens, then reduce heat to medium. Add chevre and stir until it melts in. Add all other ingredients and heat, stirring occasionally, until potatoes and corn are thawed and tender. Makes 8 yummy servings.
Corn Chowder
2 quarts fresh goats milk
4 tablespoons cornstarch
2 teaspoons onion salt, or to taste
1/2 cup fresh chevre
1 package frozen O'brien Potatoes
1 pound package frozen cut corn,
or several ears fresh corn, cooked and cut from the cob
1 tablespoon dried parsley
In a 5 quart stockpot, bring goats milk and cornstarch to a low boil so the mixture thickens, then reduce heat to medium. Add chevre and stir until it melts in. Add all other ingredients and heat, stirring occasionally, until potatoes and corn are thawed and tender. Makes 8 yummy servings.
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