Cheesy Potato and Corn Chowder

This takes comfort food to a whole new level.  That's what I love about chowder recipes...they're easy, yet incredibly rich and literally the definition of true soul-food.  This is rich, creamy (yet chunky!), cheesy, and full of fabulous flavor.  It's also incredibly perfect for those cold, winter nights.  I wouldn't change anything about this recipe...it's just too perfect.  The only thing I may experiment with is trying it with different meats, like chicken, ham, or - I think this would taste best - sausage. My family and I gobbled it up and we all agreed that this is one of my best chowder recipes of all time.  I served it with crusty french bread for dipping, and it was a wonderful, southern, comforting meal.

Yield: about 6-8 servings

Ingredients:
2 tablespoons butter
1 cup chopped celery
1 cup chopped onion 
2 14.5 ounce cans chicken broth
3 cups peeled and cubed potatoes
1 15-ounce can whole kernel corn
1 15-ounce can creamed corn
1 4-ounce can diced green chiles
1 2.5 ounce package country style gravy mix
1 cup milk
1 cup heavy cream
1 1/4 cup shredded, Mexican-style blend cheese
Garnish: crumbled bacon, sliced green onions, and/or extra cheese (optional)

Instructions:

1. In large saucepan, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in both corn cans and chiles; return to boiling. Combine milk and heavy cream, and dissolve gravy mix in the milk/cream mixture; stir into boiling mixture.  Let simmer over low heat for about 10 minutes. Add cheese; cook and stir over low heat until cheese is melted.  Garnish (if desired) and serve hot.

***If you love spicy, feel free to add some hot sauce to your bowl(:

Shepherd's Pie

     

 

Are you Irish?  Well, I am.  So Saint Patty's Day is pretty exciting to me.  My family always has an Irish dinner, and this year I insisted that we have Shepherds Pie.  One of my favorite meals ever is the Shepherds Pie at the Cheesecake Factory (my happy place).  If you've never had it, then get it...but it's HUGE.  Ever since I ate it, I get a major craving for it every now and then. I created this recipe for Saint Patrick's Day this year, and it was a huge hit. My mom, dad, and I each had thirds.  And it makes incredible leftovers (it didn't degrade at all in the fridge!!).  Unlike most Shepherd's Pie recipes, this one has a packet of gravy in the beef, which makes it super flavorful and juicy.  It also provides a nice gravy with the mashed potatoes if you like to mix it all together.  Just the thought of this Shepherds Pie gets my excited...you start with a creamy, melt-in-your-mouth layer of mashed potatoes with an incredible >crust of cheese< on top, then you dig into the oh-so-flavorful and juicy beef and vegetables.  Mmm...I will definitely be making this very often, not just on Saint Patrick's Day.  And you don't need to be Irish to love it! ;)

Ingredients:

• 5 medium yukon gold potatoes (or russet), peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1/2 cup frozen peas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1/4 cup Worcestershire sauce 
• 1 packet brown gravy mix mixed with 1 cup water
• 1/4 cup shredded Cheddar cheese

Directions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire sauce, and gravy mixture. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of carrots and sprinkle frozen peas ontop. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.