Corn Crab Chowder with Bacon

A delicious Corn Chowder loaded with crab and bacon is a satisfying and delicious meal especially when served with home made organic cornbread.

Corn Crab Chowder with Bacon

I am slowly accepting the fact that the summer is almost over. The realization that the heat is not coming back came when we returned from our trip. I climbed into the pool and thought my toes were going to freeze off. I quickly climbed out and it still took me about 10 minutes to heat through. I especially noticed how moody the temperatures are. Yesterday morning I needed a cardigan since it was only 60 degrees, but then later on in the day I felt like I was having a heat exhaustion  in my suit.

Maybe I’m just crazy. I’m sure spending 5 days in Mexico with 90 degree days was not helpful. Nevertheless summer is coming to an end and part of me is sad.

Corn Crab Chowder with Bacon

I love a good corn chowder but corn chowder with crab and bacon is a whole new game. Cornbread turned this into a complete dinner that was simply perfect. Even Briana loved it. That says a lot since I have a really hard time getting her to eat anything seafood outside of shrimp.

Corn Crab Chowder with Bacon

Corn Crab Chowder with Bacon

Have a great weekend friends :)

Kathy Sig 2

 

Corn Crab Chowder with Bacon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 6 slices bacon, cut into strips
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, chopped
  • 1 large potato, peeled and cubed
  • 1 fresh corn on the cob, kernels cut off
  • 1 tsp chopped fresh thyme
  • 1 lb lump crab meat
  • ⅓ cup fat free half and half
  • salt and pepper to taste
  • 3 cups chicken stock
Instructions
  1. Heat a soup pot or a Dutch Oven over medium heat and sauté bacon until crispy. Using a slotted spoon remove bacon bits onto a paper towel lined plate leaving bacon fat in the pot.
  2. Add chopped onion, carrot, celery and garlic. Cook until the vegetables are soft. Stir in thyme, potato and corn. Season with a little salt and pepper.
  3. Pour in chicken stock, cover and simmer until the potato is soft.
  4. Add crab meat and half & half. Adjust seasoning and cook another 5 minutes.
  5. Serve topped with bacon crumbles.

 

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Clam Chowder

Mother’s Day is just around the corner. On Sunday my sister had her baby shower. I am insanely excited to meet my baby niece and am anxiously awaiting her arrival. I couldn’t help but think how my Briana is not a baby anymore. Where did the time go? How did she get so big? Time flies. It feels as if I was just holding her in my arms with excitement to be a new mom yet completely scared of what came along with it. I look at my baby sister with her swollen feet, a big belly and that mother to be glow and my heart melts. How did we get so grown up? It was just yesterday we were two little kids running around without a worry.

I love being a mother and thank my baby girl for making every moment of motherhood exciting.

“My Tooties, you will always be my baby. Thank you for picking me to be your mommy.”

Clam Chowder

I love a good clam chowder, what I dislike is the heavy thick cream texture that tastes like I’m eating a bowl of creamed flour. If you can relate then you’re going to be happy with this recipe. It’s creamy consistency does not leave you feeling bloated and you can really savor all the flavors.

Clam Chowder

Make sure to scrub your clams well and allow them to sit in water for about 15 minutes to help get rid of the sand. I like using both canned and fresh clams here. What gives this chowder it thick consistency is the starchy potatoes slightly mashed into the broth.

Clam Chowder

 

Clam Chowder

 

Clam Chowder

Enjoy!

Kathy Sig 2

5.0 from 2 reviews
Light & Hearty Clam Chowder
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 dozen littleneck clams, scrubbed and soaked in water
  • 1 6oz can chopped clams in juice
  • 1 8oz bottle of good quality clam juice
  • 3 medium potatoes, ½ inch dice
  • 2 small carrots, small dice
  • 1 onion, small dice
  • 1 celery stalk, small dice
  • 2 garlic cloves, finely minced
  • ½ tbsp flour, more if needed
  • ½ tsp fresh thyme, finely chopped
  • ¼ cup fat free half and half
  • pinch of nutmeg
  • salt and pepper to taste
Instructions
  1. Clean the clams, place in a small sauce pot with ¼ cup of water, cover and steam until all the clams open. Reserve the liquid. Set clams aside.
  2. Heat olive oil in a heavy soup pot, add garlic, onion, carrots and celery. Season with salt. Cook about 5 minutes.
  3. Stir in a fresh thyme, a pinch of nutmeg and potatoes.
  4. Stir in flour and butter.
  5. Cook another minute then pour in the clam juice from the steamed clams as well as from the bottle. Bring to a simmer and cook until potatoes are soft.
  6. Using potato masher, mash some of the potatoes and veggies right in the pot creating a thicker consistency.
  7. Add clams, bring to a simmer then stir in half & half.
  8. Season with salt and pepper.
  9. To serve, ladle chowder into bowls and add a few fresh steamed clams right in their shells.

 

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Beef & Scallion Ramen

Beef & Scallion Ramen | Olives & Garlic

I can officially say that Spring has sprung here in New Jersey. This weekend was a dream come true with over 70 degree days and abundance of sunshine. Every season change is magical but the arrival of Spring is special. Waking up to the sound of the chirping birds is usually the first thing I notice. It doesn’t bother me at all, on the contrary it’s music to my ears. The trees are starting to bloom and the gloominess is finally gone. I love this time of the year.

We spent a good part of Sunday morning clearing our backyard of the massive amount of leaves that accumulated since last Fall. It took eight garbage bags to get it done yet we have a small backyard. Sometimes I feel as if all the leaves in the neighborhood make their way into our yard. Thankfully that project is done. For me this marks the official start to the barbecue season. That evening I made Peruvian chicken, garlic potatoes with fresh herbs and a BLT salad  for our friends. The rest of the afternoon was spent on the deck, with wine and great company.

The only day off I had  came and went faster than I could notice but it was just what I needed.  Can’t wait till next weekend.

Until next time, I leave you with this bowl of ramen.

Beef & Scallion Ramen | Olives & Garlic

 

Beef & Scallion Ramen | Olives & Garlic

Ramen is insanely easy to prepare. You can add all sorts of ingredients, carrots, mushrooms, bok choy or pretty much anything you like. For me a hard boiled egg and Sriracha is a must!

Beef & Scallion Ramen | Olives & Garlic

Kathy Sig 2

5.0 from 2 reviews
Beef & Scallion Ramen
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • ¼ cup extra virgin olive oil
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves, smashed and chopped
  • 1 hanger steak (about ½ lbs), sliced thin against the grain
  • 9 oz ramen noodles
  • 2 beef bouillons
  • handful fresh spinach
  • 5 button mushrooms, wiped clean and sliced
  • 2 scallions, thinly sliced
  • 1 hard boiled egg, cut in half (optional)
Instructions
  1. Combine the first 4 ingredients in a small bowl. Add sliced hanger steak. Let marinade for about 15 minutes.
  2. Bring 4 cups of water to a boil, add beef bouillons and dissolve. Adjust salt to taste.
  3. Bring a separate pot of water to a boil, add ramen and cook a few minutes until the noodles are done. Drain. Set aside.
  4. In a hot skillet sauté steak slices until lightly brown.
  5. To serve, arrange noodles in a soup bowl, top with steak, mushrooms, scallions and spinach. Ladle enough broth to cover.
  6. Top with half an egg.
  7. Great with Sriracha.
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