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(:

Creamiest Mashed Potatoes

I'm gonna be honest...I'm not a mashed potato fan.  They just taste so plain and boring! Even on Thanksgiving, mashed potatoes have never been on my plate.  They are absolutely tasteless to me.  That is....until I created this recipe.  Garlic mashed potatoes, as opposed to plain mashed potatoes, I like a little bit more since there's more flavor, so I decided to perk up your normal mashed potato recipe into the ultimate garlic mashed potato recipe.  Now these potatoes have the perfect amount of garlicy flavor, and are incredibly creamy.  Sour cream, cream cheese, and butter make these {melt in your mouth}.  Another thing that's unique about this recipe is that the potatoes are made in the slow cooker for a few hours.  This allows all the flavors to blend together, and the result is phenomenal.  It also allows the potatoes to stay warm throughout your whole meal, even when you go back for seconds...and thirds(;  One thing I think is essential to mashed potatoes is SALT.  Add lots and lots of salt! It brings out all the flavors and makes them taste ten times better. I recommend using garlic salt if you're a garlic fan for the best flavor.  Make sure to blend the butter in at the very end; this makes the potatoes richer when served because the "buttery" flavor is a little more pronounced.  Adding the same salty, garlicy water to the potatoes that they were boiled in also adds a flavor boost.  I made these as a side dish to steak and salad, and the potatoes tasted heavenly mixed with the steak.  My parents and I all agree that these are the best mashed potatoes we've ever had.  My mom nearly fell to her knees on her first bite.  These will definitely be on my Thanksgiving plate this year!

Yield: about 10 servings

Ingredients:

• 5 pounds red potatoes, cut into chunks
• 2 tablespoons minced garlic
• 3 cubes chicken bouillon
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• garlic salt, salt and pepper to taste

Directions:

1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15-18 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2. Transfer the potato mixture to a slow cooker, cover, and cook on low for 2 to 3 hours, stirring every hour to prevent sides from sticking. Just before serving, stir in butter and season with garlic salt, salt and pepper to taste.

Rich and Creamy Au Gratin Potatoes

   

  

This is now one of my favorite side dishes. And I'm very proud to say that I created the recipe myself(:  It's the perfect comfort food addition to any meal.  The white cheddar in the sauce makes it so full of cheesy, delicious flavor, and the milk gives it an amazing creaminess.  I can't wait to experiment with different cheeses! I made this for my family's Easter dinner this year, served with roast beef and broccoli, and it was incredible.  It made the meal so perfect.  My dad insisted that we have the meal as an Easter tradition each year...and my mom and I definitely agree.

Yield: about 10 servings

Ingredients:

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, chopped into medium/big chunks
• salt and pepper to taste
• 4.5 tablespoons unsalted butter
• 4.5 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 3 cups milk
• 2 1/4 cups shredded sharp white cheddar cheese
• 1 cup Italian breadcrumbs 

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the chopped onion, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven, removing the aluminum foil for the last 20 minutes.