Summer Yellow Chowder

Can't believe The Month of Soup is over. With arrival of the last day, I discovered there were so many soup recipes uncooked. Some were previously tried recipes like 16 Bean Soup and PoFolks Stew. Some were new like Black Bean & Butternut Squash Chili (Vegan) and Mexican Meatball Soup. Being the last day of the month, I thought it was only fitting to serve a new recipe Summer Corn and Zucchini Chowder to keep in with Eating Waffles new recipes routine. And because it had bacon. Cause why not?

Modifications Made:
Parsley and thyme were omitted, milk was reduced by half, and bacon was doubled. Zucchini was added to the corn for additional browning and cooking.

Scaled for Likability: Great
Man oh man, what a way to end a month of soup. This was freaking fabulous, even with zucchini. More pepper was needed along with more of a thickener to create a chowder consistency.

Next time, the zucchini will be cooked directly alongside the onion and celery and all three along with two tablespoons of flour will be blended smooth adding water to create a pourable base. This will be returned to the pot and the remaining step will be followed as written. Cheese would have been great. A white cheddar or a super sharp yellow cheddar and those little oyster crackers for extra crunch. All the flavors of summer on a cold winter's day. Delicious.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

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