Colorful Corn Chowder

 

 

On a rainy fall day like today, what could be better than a nice cup of chowda! A lot of people turn to using can soups because they think homemade soup is difficult, but it isn’t! Also canned soup contains a lot of salt and can loose nutritional value a homemade soup would have.  So skip the can and make a delicious pot of corn chowder today!

Ingredients:

  • 2 strips cooked bacon
  • 5/7 small colored potatoes (red, purple, whatever)
  • 1 onion
  • salt and pepper
  • 1/2 and 1/2 1/2 cup
  • 1/2 can corn
  • 1 tablespoon flour

How to:

  1. Begin by slowly cooking your chopped onions in 1 tablespoon oil.
  2. Just before they begin to turn translucent add in your chopped bacon and cook 5 minutes.
  3. Sprinkle in the flour and let it get a little bit of color before adding in your chopped raw potatoes (I was too lazy to peel them)
  4. Cover with water and cook covered at a rolling boil temperature add some salt.  Continue to cook until the potatoes begin to get tender.
  5. Once tender, reduce heat and add cream, salt and pepper.
  6. Now it is ready to enjoy!

 

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Fall Pancakes with Cinnamon Vanilla Butter

 

 

 

I kind of hate how anything made with pumpkin gets the stigma of being “basic” (I hate whoever made that word BTW) because it’s fall and pumpkin is in abundance. And not to mention pumpkin is great. So although these pancakes have pumpkin in them they are far from basic especially with the addition of homemade cinnamon vanilla butter and a secret ingredient. This is the season for fall flavors and let’s celebrate it!!

Ingredients:

  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup apple cider
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 splash vanilla
  • 1/2 can pumpkin puree

 

How to:

  1. Mix all your dry ingredients together, then whisk in your wet ones.
  2. Spray a frying pan with pan spray then drop in some batter.
  3. When the sides of the pancake start bubbling, and a bit in the middle, they are ready to be flipped!
  4. Now to make the cinnamon vanilla butter, melt 1 tablespoon of butter, then add in a bit of cinnamon and splash of vanilla.  Stir and pour into a shot glass then put in the freezer (if you want to eat it soon).
  5. These are nice and easy but add a lot of flavor to your breakfast!!

 

 

 

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