Creamy Corn and Potato Chowder
Ingredients:
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 rib celery, finely chopped
- 5 1/2 cups chicken stock
- 1 1/2 cups frozen corn kernels
- 1 large all-purpose potato, peeled and diced
- 1/2 to 3/4 teaspoon salt, to taste
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- Black pepper, to taste
- Fresh dill or parsley for garnish, chopped
Directions:
- Melt the butter in a large saucepan or medium soup pot.
- Stir in the onion and celery.
- Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
- Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
- Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
- In a small bowl, whisk together the cream and flour.
- Stir the mixture into the soup with the pepper.
- Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
- Serve hot, garnished with herbs.
You can see the original recipe here.
Country Apple Dumplings
Ingredients:
- 2 large granny smith apples, peeled and cored
- 2 (10 oz) cans refrigerated crescent roll dough
- 1 cup butter
- 1 1/2 cups white sugar
- 1 teaspoon ground cinnamon
- 12 oz Mountain Dew
Directions:
- Preheat oven to 350 degrees F. Grease 9X13 inch pan.
- Cut each apple into 8 wedges and set aside. Separate crescent rolls into triangles. Roll each wedge in crescent roll starting at the smallest edge. Pinch to seal and set in baking dish.
- Melt butter in small sauce pan and stir in cinnamon sugar. Pour over dumplings. Pour Mountain Dew over dumplings.
- Bake for 35 to 45 minutes in preheated oven., or until golden brown.
You can see the original recipe here.
We hope you enjoy this week's recipes. If you have recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com, or message us on our Facebook page.
