There was not enough veggie pizza leftover for the whole family to eat on Wednesday, so the children got pizza and I made corn chowder and muffins for me and my wife. It might seem weird to make hot chowder in the middle of July, but the hi gh today was mid-seventies and my mom left us four ears of corn. The two meals were super easy and from the Better Homes and Garden cookbook. Below are the recipes and pictures of my children "eating" the muffins.
Bacon-Corn Muffins
1 ½ c flour
½ c cornmeal
2 tbs sugar
2 tsp baking powder
¼ tsp baking soda
1 beaten egg
1 c buttermilk
1/3 c cooking oil
5 slices
1. Grease twelve 2 ½-in muffin cups or line with paper bake cups; set aside. In a mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and ¼ tspsalt. Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, buttermilk, and oil; add all at once to dry mixture. Stir just till moistened (batter should be lumpy) Fold in bacon.
3. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven 18020 minutes or till golden. Cool on a wire rack for 5 minutes. Remove from muffin cups.
Corn Chowder
6 fresh medium ears of corn
½ cup chopped onion
½ cup chopped green sweet pepper
1 tbs cooking oil
1 14.5 oz can chicken broth
1 c cubed peeled potato
1 tbs flour
¼ tsp salt
¼ tsp pepper
2 slices bacon
1. In a large saucepan cook onion and sweet pepper in hot oil till onion is tender but not brown. Stir in Chicken broth and potato. Bring to boiling; reduce heat. Cover and simmer for 10 min. Stir in the corn. Cook, uncovered, about 10 min more or till potato and corn are tender, stirring the mixture occasionally.
2. In a small bowl combine milk, flour, salt, and pepper; stir into corn mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 min more. Add bacon; cook and stir till heated through.
1 ½ c flour
½ c cornmeal
2 tbs sugar
2 tsp baking powder
¼ tsp baking soda
1 beaten egg
1 c buttermilk
1/3 c cooking oil
5 slices
1. Grease twelve 2 ½-in muffin cups or line with paper bake cups; set aside. In a mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and ¼ tspsalt. Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, buttermilk, and oil; add all at once to dry mixture. Stir just till moistened (batter should be lumpy) Fold in bacon.
3. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven 18020 minutes or till golden. Cool on a wire rack for 5 minutes. Remove from muffin cups.
Corn Chowder
6 fresh medium ears of corn
½ cup chopped onion
½ cup chopped green sweet pepper
1 tbs cooking oil
1 14.5 oz can chicken broth
1 c cubed peeled potato
1 tbs flour
¼ tsp salt
¼ tsp pepper
2 slices bacon
1. In a large saucepan cook onion and sweet pepper in hot oil till onion is tender but not brown. Stir in Chicken broth and potato. Bring to boiling; reduce heat. Cover and simmer for 10 min. Stir in the corn. Cook, uncovered, about 10 min more or till potato and corn are tender, stirring the mixture occasionally.
2. In a small bowl combine milk, flour, salt, and pepper; stir into corn mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 min more. Add bacon; cook and stir till heated through.
Anna likes her butter! Emily gives it a YUM!
All gone for Sarah Messy Lucy
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