Corn Chowder
mbutler | August 3rd, 2010 - 10:03 pmFor lunch today I made corn chowder. I’ve never made it before but I needed to use the corn I picked up on Sunday from the Farmers Market.
I’m pretty happy with the way it turned out. I think it will be even better tomorrow. One thing I’d probably do different next time is to either use whole milk instead of 2% or cut down on the lowfat milk and mix some heavy cream with it.
The recipe is after the photos. Note: I quadrupled the recipe because I like to have a lot of leftovers.
The picture below is step 2 of the recipe. You add the stripped corn cobs to the soup to help make the broth. They get removed after 30 minutes.
Corn Chowder Recipe
You Can Tune a Piano But You Can’t Tuna Casserole – Cooking With Butler
mbutler | February 18th, 2010 - 3:45 amRecipe after the break
Ingredients
- 12 ounces wide egg noodles
- 1 Tbsp salt
- 8 ounces sliced fresh mushrooms
- 1 medium onion, chopped
- 2 Tbsp butter
- 2 cups chopped broccoli (about 1/2 lb)
- 2 (6-ounce) cans tuna, drained
- 1 (10 3/4 oz)can cream of mushroom soup
- 1 lb grated cheddar cheese
- 1/3 cup milk
- 1 Tbsp cream
- Salt and pepper to taste
- 1 cup crushed saltine crackers
Instructions
1
Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water
to a boil. Add a tablespoon of salt. Return to a boil. Add noodles.
Cook uncovered on high heat on a rolling boil. Just before pasta is al
dente, (firm but cooked through, earliest cooking time minus 2
minutes), add the chopped broccoli to the pasta and cook for 2 more
minutes. Drain in a colander and set aside.
2 While the pasta is cooking, dry sauté the mushrooms in a
frying pan on medium high heat (no need to add butter or oil, mushrooms
will cook in their own juice). When mushrooms have given up their
moisture (about 10 minutes), remove from heat and set aside.
3 After the pasta is done and is draining in a colander, heat
a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add
the onions and cook them until translucent. Add the pasta and broccoli
mixture back into the pot; stir in the mushrooms. Stir in the tuna, can
of cream of mushroom soup, grated cheese, milk and cream. Add salt and
pepper to taste.
4 Spread crushed saltines over the top of the mixture and
cook for 20 minutes at 400°F in the oven, until the topping has browned.
Serves 6.
Cooking With Butler 6 – SKYNYRD SCALLOPED POTATOES
mbutler | November 22nd, 2008 - 3:13 amA classic southern Thanksgiving and holiday side dish. Savory Scalloped Potatoes
Recipe follows the break:
Ingredients:
• 6 medium red skinned potatoes
• 3 tablespoons butter
• 6 green onions, with 2 inches green, sliced
• 3 tablespoons flour
• 2 1/4 cups whole milk
• 1/8 teaspoon pepper
• salt, to taste
• 1/4 teaspoon dried mustard
• dash nutmeg
Preparation:
Lightly grease an 11×7-inch baking dish. Heat oven to 350°.
Peel potatoes; rinse well then slice thinly into a large bowl.
In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute. Stir in flour until smooth and bubbly. Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.
Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.?Serves 4 to 6.
