One of the local restaurants makes crab and corn chowder I just love and get every time I order from there. And there’s a NYTimes recipe for shrimp & corn chowder I hear is good.
But when I make corn chowder at home it’s vegetarian so the vegetarians in the house can eat it–corn, onions, potatoes, vegetable broth and green chile. I do offer bacon crumbles on the side for anyone (Me! Me! Me!) who wants them.
Those are great chowders…but they aren’t plain corn chowder. I like hearing all the various options. Since I use chicken broth, adding seafood just doesn’t work.
At the seafood restaurant near us, there is corn in both their seafood and clam chowders.
I’m making plain beef stew with carrots & potatoes and some dried tomatoes. Both H and I have been craving it and the local grocer had chuck roast for $6/lb so it seemed karma. I’m making it on the stove because it makes the house smell delicious and is tastier than I make it in instant pot—we did a taste test. Haha!
Earlier today, we had our split A/C cleaned so it should be good for awhile—6+ months. We really like this company—they’re expensive but I really feel they do a good job.
Not a comfort food or a salad, but I this recipe today. After marinading chicken tenders for 8 hrs and cooking for 6-7 minutes on the grill, the chicken was very tender and flavorful! Made half the sauce amount,still way too much for us!
I make a pint of tzatziki almost every week. It makes a great salad dressing. I’ll also use a couple of tablespoons of the Greek yogurt to make crème fraîche which makes almost anything better.
I like Sukhi’s Chicken Coconut Curry that I bought at Costco. I wanted to make my own homemade version, and dare I say I made a very good copy cat version!!
I’m looking for a corn salad for the 4th. Due to allergies I need the recipe to not have mayonnaise or cheese. BarefootContessa has one that seems simple, has anyone tried hers?
Another to consider maybe?
I haven’t made this salad, but have made many of her other recipes, and I have recommend them in the past. I’m making this on the weekend.
How about Cowboy Caviar? It’s not just corn, but it has corn in it. I never add the jalapeño. You could reduce the amount of beans and add more corn. This can be a dip or a side salad.
▢ 1 (15-oz) can black beans, drained and rinsed
▢ 1 (15-oz) can black eyed peas, drained and rinsed
Open the cans of black beans beans and black eye peas and drain them into a colander. Rinse well with cool water and toss a few times to eliminate any excess water.
Transfer the black eyed peas and black beans to a large bowl along with the corn, chopped bell pepper, onion, jalapeno, and cilantro.
In a small bowl, stir together the ingredients for the dressing until well combined. Pour the dressing over the cowboy caviar and toss everything together until it is well coated in dressing.
Serve with tortilla or corn chips for dipping or serve cowboy caviar as a condiment, side salad, or side dish.
▢ 1 teaspoon of honey, maple syrup or agave work great here as well for a vegan alternative
▢ 2 cloves garlic
▢ ½ teaspoon salt
▢ freshly ground black pepper to taste
Instructions
Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!
Question–what can I do with sorrel? I have tons of it in my herb garden. My son-in-law makes a Green Borscht with it, but I’ve got more than even he can use. I’ve looked at recipes online. Has anyone ever made Julia Child’s French Sorrel soup recipe?
Sorrel can be used in the same manner as spinach. The usual recommendation is to add a small amount, like a tablespoon of sugar to balance the tartness. My grandfather used to make hand pies filled with a mix of sorrel, sautéed onion, and chopped hard boiled eggs.