Saturday, January 5, 2013

That's a spicy corn chowder

12 cup celery (finely diced)
12 cup red bell pepper (finely diced)
34 cup red onion (finely diced)
2 tbsps flour
1 tsp chili powder
14 tsp cayenne pepper
14 tsp cumin
14 tsp garlic powder
14 tsp salt

14 tsp black pepper
2 tbsps butter
1 tbsp olive oil
1 cup hash browns (frozen, shredded)
11 ozs corn
4 12 ozs green chilies (chopped)
2 12 cups chicken broth
34 cup heavy cream

  1. Melt butter with olive oil in pot. Add celery, bell pepper, and onion and cook for 5 minutes or until tender. 
  2. Add hash browns, corn, and green chilis. Cook for another 5 minutes or until warmed through.
  3. Combine the dry ingredients and add to pot. Stir to combine.
  4. Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes. 
  5. Add cream and simmer for 2 more minutes, stirring frequently. 

Pumpkin Bread


1 canpumpkin (15 ounce)
1 cupsugar
1⁄4 cupvegetable oil
1 cupyogurt, plain non-fat or low-fat
1 1⁄2 cupflour (all purpose)
1 1⁄2 cupwhole wheat flour
2 teaspoonsbaking powder
2 teaspoonsbaking soda
2 teaspoonscinnamon
1⁄2 teaspoonsalt


Preheat oven to 350 degrees.
1. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
2. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
3. Pour into 2 greased 9x5 inch loaf pans and bake for about 1 hour.
4. Cool on a wire rack for 10 minutes; remove from pan and cool completely.