Pablano Shrimp Corn Chowder/Soup

This is a terrible picture for such a good soup. It says its a chowder but for me a chowder is thicker than this. Who knows maybe I got it wrong.

It also was not nearly as hot as I thought it would be. Wife has ruined me, I can take more heat than I used to. It does have a lot of ingredients but does not take a long time to cook most time is spent in the prep work.

1 lb shrimp peeled and deveined cut in half or more if very large. wife likes bite size so she gets a little with each spoonful.
1 Tablespoon butter
3-4 slices bacon
1 small yellow onion chopped
6 cloves of garlic minced
3 stalks of celery diced
1 pablano chili seeded and diced. (can use two if small we used one large may go for two next time.)
1 Tablespoon jalapeno chili minced (use gloves!!!)
2 ears of corn cut off cob (we used some we had put up in the freezer)
2 medium white potatoes in 1/2 inch cubes (can use can) we had russet
2 cans sweet cream style corn
2 cans chicken broth
1/2 cup milk
1/2 cup half and half
1 Tablespoon corn starch mixed with 1 Tablespoon cold water
Salt and pepper to taste
Cayenne and chili powder to taste
1/3 cup cilantro
cilantro and cheese to garnish (cheddar pepper jack or what ever you like)

Cook potatoes in water till tender drain and cool
Melt butter in large pot and cook bacon till browns slightly. Add celery,onion,garlic,jalapenos and poblano and saute till slightly softened about 5- 8 minutes.
Now add corn, cream corn,chicken broth,spices,salt and pepper,half and half and milk bring to a boil.
Reduce to a simmer and add potatoes,cornstarch and cilantro
simmer for 20 minutes
Add shrimp and cook till pink about 5 minutes
serve with cheese and extra cilantro.

Mexican roasted corn in skillet

We love the flavors used in Mexican corn on the cob so we justed adapted it to a skillet.
We use two ears of corn for us off the cob.
Place in cast iron skillet
corn.
1 Tablespoons butter,
1 Tablespoon cumin
1 Tablespoon paprika
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 Tablespoon mayo
1/2 cup feta cheese. (can use monterry jack)
1 Tablespoon cilantro can add extra for garnish.
mix well and place in 375 heated oven.
after taken out of oven sprinkle with lime juice to taste.

Southern plate

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This is a good old southern dish of fried chicken rice and gravy and fried corn and sweet potato cooked in the pan like a french fry.
The chicken was dipped in egg and dusted with flour and pan seared. With that pan we made a gravy with the drippings.

This is what we have been eating. Nothing new right now. Blog is acting crazy

Still Here

It has been so hot down here this summer that we have been eating mostly sandwiches. A good thing I cooked the pork buts but they are about all gone now. we have had lots of tomato sandwiches, chicken and tuna.

We have not been able to grow any of our own tomatoes this year. We have three plants that have blooms but have never set tomatoes. Wife read that it has been too hot. We took some seeds of the ones we grew last year and have planted them and we were so surprised to see them sprout up in about 2 days. so we hope to plant them and maybe have a fall crop of our own. Thank goodness the farmers market still has some. Maybe the heirlooms are a little more picky.

We also have put up a little corn and asparagus and figs are cumming in but we are hoping to have pecans this fall as last year they didn't produce. The patio has little nuts buds (Is that what one would call them) falling off, maybe because it is so dry and hot so we will see if we have a fall crop or not.

Fried Corn

The grocery had some corn on sale and it;s been since last summer since we had fresh corn that I could not resist. I felt it would go good with our BBQ dinner along with some cold slaw.
It has been a long time since I fried corn we have been using it in other recipes so I thought I would do an old stand by.
This is so easy and I forgot how good it can taste.
Since it is just the two of us we only used 2 ears sweet bio colored corn.
Cut it off the cob
we used our good old black cast iron skillet(reminds us of our grand mothers cooking)
a little bacon grease
butter
cream or half and half
a little water as needed
heat bacon grease and cover skillet
add corn and stir it around to coat if corn is thick add a little water.
but in a bit of butter (abut 2 tablespoons)
Cover and let corn simmer over low heat
You do need to keep and eye on it and stir it till it thickens.
We also garnished with cilantro.

Mexican Cornbread Casserole

We love Mexican food and this was a easy throw together.

2 boxes jiffy cornbread mix

1 can cream style corn

2 chopped jalapenos

6 oz Mexican cheese or more

1 1/2 hamburger

small onion chopped
can rotel tomatoes

clove garlic

Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish ,

Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture.

Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos.

Use box cooking time and temp: may take a little longer test with tooth pick.

Sweet Corn

Stopped by the farmers market on a Thursday before heading home about two weeks ago to pick up some tomatoes. I know we have some growing but I have a craving for a nice juicy one now and picked up some bio colored sweet corn. Ever since we have fixed the mex corn in a few past post we just can't get enough so we thought we would put up a few ears. I doubt they will last as we most likely have them cooked before fall. So I guess we will be putting more up.

If not shucked take leaves off and use kitchen food brush to get all little strings (silk)off. Place in boiling water for 4 to 6 minute then place in ice water for same amount of time. drain and place in plastic bag. Now I know you are saying why didn't you cut it off the cob??? It takes up so much room in the freezer. Well we don't plan for it to be there that long and its not like it was a whole bushel.

Steak rub and roasted corn

Again we got lucky and got some steaks on sale found this rub that is supposed to be like Outback Steak house. Now this was one of our favorite steak houses to eat out at as they also had add on shrimp. We love the Cesar salad and have tried to duplicate the recipe but to no avail. To go with this we thought we would try a roasted corn on the cob as we had a little queso fresco cheese left over. This is a very mild cheese and when we made this again we used feta as it has more of a kick. We also did it in the oven as it was raining outside. Steak was cooked on the George. Oh yes the purple looking stuff is mushrooms and cauliflower with a little red wine and cream. Looks funky but tasted good. And the corn was to die for. We made this also at another time in our little black skillet with frozen corn and it turned out pretty good.

Steak rub

3 teaspoons of salt

4 teaspoons paprika

2 teaspoons black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper (start out with 1/2 if you are scared of this one and then adjust)

1/2 teaspoon coriander

1/2 teaspoon turmeric

Mix all together and rub onto steaks then cook.

Roasted corn

4 ears fresh corn (we did use frozen and only needed half of this)

1 Tablespoon of mayonnaise per ear.

1/2 cup queso fresco (can use feta or Monterrey jack) we have not tried with the jack

2 teaspoons chili powder

salt and pepper

2 Tablespoons lime juice. we just cut a wedge and squeezed it over the corn

roast corn in oven or on grill

mix chili powder,salt and pepper

coat in mayo then coat in cheese and sprinkle with the chili powder and sprinkle lime juice on.

(to use in black skillet we added the mayo to corn then cooked with chili powder,salt and pepper and cheese on top and added lime juice just before serving. We don't have a picture of that one as we took it to the jam that night.

Corn Casserole

The computer has been a little on the fritz lately. Here is a new one that was very easy to fix, and has room to add and tweak. Again from Zaar and Dawn Allison. This was between a spoon and corn bread texture.

1 (8 1/2 oz box of Jiffy cornbread mix

1 (15 oz) can whole kernel corn drained

1 (15 oz) can creamed corn

1/2 cup melted butter

1/2 cup sour cream

1 egg beaten

cheese- you can choose we used Colby jack.

We also added about 1/4 cup onion (or more if you like onion)

dash of cayenne pepper

can of green chillies

Mix above ingredients in a casserole dish (we used an iron skillet)

and bake in a 350 oven for about 45 minutes or till set. Add cheese and cook till cheese meltes.

Shrimp Corn Soup

1 8 oz pkg. cream cheese
½-cup butter
1 cup chopped green onion tops
1 can cream of shrimp soup
1 can cream of potato soup
1 can whole kernel corn (we might but 2 next time we did not feel it was enough) not drained
1 can cream style corn
2 cups whole milk
1 lb of boiled shrimp peeled and deveined
1 teaspoon seafood seasoning (we used Ol Bay)
Can use crumbled bacon to garnish

In a 5-quart soup pot, slowly melt the cream cheese and butter over low heat
(This took some time as it was the first time for me to do and the cream cheese was awful slow to melt.)
Add green onions and gently simmer for about 10 to 12 minutes
Stir in cans of soup and both of corn simmer for 15 minutes (this will look thick)
Slowly stir in milk to reach desired consistency. We put in ½ cup and then just kept adding and stirring
You soup should look like pancake batter.
Just before you are ready to serve stir in shrimp and seafood seasoning and heat pot to a slight bubbly (don’t go over board.)
This was a good one. We would add maybe some roasted garlic and extra can of corn next time.
We also added a tad of salt and pepper to taste.
In addition, of course with shrimp it was much better the next day as it had time to absorb the shrimp flavor.
We also thought this would be really good in a bread bowl. You must have a good bread to go with this.
We used a good French bread. Was not able to get a good picture we ate it up so fast.