Since fall is here, I thought I’d share with y’all some delicious hearty, warm recipes. Actually, these are some of my favorites! I also added a pumpkin cake recipe for all you pumpkin spice folks. I know so many people who love the pumpkin recipes. I like pumpkin pie and some cake recipes but I’m not a fan in my coffee or tea. This corn chowder recipe is absolutely the best I’ve ever had. I got it from a Southern Living magazine years ago.
I hope y’all enjoy.
Slow-Cooker Corn Chowder Recipe
14 ears fresh yellow corn (about 3 lb.), divided
2 ½ cups chicken stock
2 medium-size russet potatoes (about 1 ½ lb.), peeled and chopped
1 small yellow onion (about 5 oz.), chopped
4 thyme sprigs
3 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black pepper
4 thick-cut bacon slices, cooked and crumbled
½ cup finely chopped red onion (from 1 small onion)
2 tablespoons chopped fresh chives
2 tablespoons fresh lime juice (from 1 large lime)
1 cup heavy cream
Cut corn kernels from cobs using a sharp knife.
Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt and pepper to slow cooker.
Cover and cook on low until potatoes are very tender and chowder has thickened slightly, about 6 hours.
Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
Remove half of chowder and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.
Seafood Pot Pie
1 (14.1-ounce) package pie crusts
2 tablespoons butter
½ cup chopped celery
½ cup chopped green peppers
2 (6-ounce) cans crab meat, drained, flaked and cartilage removed
1½ cups tiny shrimp, rinsed and drained
1 tablespoon lemon juice
1 (4-ounce) jar diced pimientos, drained
¾ cup mayonnaise
½ teaspoon Tony Chachere’s Creole seasoning
½ cup shredded Parmesan cheese
Preheat oven to 425 degrees. On lightly floured surface, roll out pastry to 1/8-inch thickness. Cut 2 (7-inch) circles from each sheet. Press pastry circles into bottom and up sides of 4 (8-ounce) ramekins. Place on a baking sheet; set aside. Use scrapes to cut shapes for top of pies with a cookie cutter. Place shapes on cookie sheet, and bake for 8 minutes until lightly browned; set aside. In a saucepan over medium heat, melt butter; sauté celery and green peppers. In a bowl, combine celery, green peppers, crabmeat, shrimp, lemon juice, pimientos, mayonnaise and Creole seasoning. Spoon into prepared ramekins. Sprinkle with cheese. Bake for 20 to 25 minutes until bubbly and cheese is melted. Remove to wire rack. Cool slightly. Place shapes on tops of each pie.
Pumpkin Crunch Cake
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
