I had never made corn chowder before tonight, and I found so many recipes online! I decided to just put in the ingredients that our family likes the best and give that a try, and it turned out great!

First, I chopped up 4 strips of bacon and placed them in a dutch oven that had been heating up. When the bacon was about 3/4 of the way cooked (not quite crispy), I added diced sweet onions, and cooked until they began to soften and brown.  Then I added red potatoes that had been diced small and some butter.

Then I cooked the potato, bacon, and onion mixture for about 10 mins, until the potatoes were softening and browning.

After that I added corn and cooked for about 1 minute, then I added chicken broth, salt, whipping cream, crushed black pepper, and cornmeal.

4 pieces of bacon chopped small
3/4 large onion diced small
1 1/2 cups of red potatoes diced small
2 TBSP Butter
4 cups corn (either frozen or fresh off the cob)
3 and 1/2 cups chicken broth
1 and 1/4 cups heavy whipping cream
pinch salt
pinch crushed black pepper
3 TBSP cornmeal soaked in 3 TBSP warm water
1/4 cups shredded cheddar cheese

In a dutch oven, over medium heat, add chopped bacon, cook until they just start to get crispy.  Next, add onions and saute in the bacon grease until they are soft, and beginning to brown. Now, add the diced potatoes and cook until soft and beginning to brown. Then, add the corn and cook for about 1 minute. Now, add the remainder of the ingredients, bring to a boil and cover and simmer on low heat for about 20 minutes. Then uncover and cook for another 5 - 10 minutes until you reach desired consistancy.  Top with some extra bacon, cheese, and serve some cornbread on the side!

I saw a recipe for beef stew on the canning wifes website and I thought it looked so yummy!  I decided to alter it some and try it myself.  It was a lot different then what I usually make, with many vegetables, and tomatoes!


If you look at the bottom of the page you'll see an ingredients list. :)

The first step in this unique stew is to chop 1/2lb of bacon up into small pieces and fry them up until they are all the way done.  While this is cooking prepare your beef.  Take 1lb of stew meat and coat it in flour, salt, pepper, and garlic powder.

Place the coated meat into the hot grease, and brown each side. Do this in batches if needed, and then remove it and place with the bacon.  Now, add 1 onion that has been chopped up, and saute until soft.  Add 2 garlic cloves minced, salt, pepper, 1 bay leaft, 1/2 tsp parsley.

Now, add bacon, browned steak, 4-5 chopped potatoes, approx. 1 and 1/2 cups chopped carrots, and 6-8 chopped mushrooms. These are the vegetables we chose to use, you can add any combination your family would enjoy.

Next, add 2 and 1/3 cups beef broth  (I prefer to use base mixed with water).  Cover and bring to a soft boil. Now place in a 325 degree preheated oven and cook for approx. 3 hours. Stirring once every hour. The vegetables should be really soft, and the meat soft and falling apart. Serve with some old rustic bread!  Enjoy!!

1/2 lb Bacon Chopped
1 Yellow or Sweet Onion Chopped
1lb Stew Meat
4-5 Chopped Potaotes
1 to 1 1/2 Cups Chopped Carrots
6-8 Mushrooms Chopped
1 Bay Leaf
2 and 1/3 Cups Beef Broth
2 Garlic Cloves
salt & pepper
1/2 tsp Parsley


Steak Coating: (mix together)
1 Cup Flour
1/4tsp Salt
1/4 tsp Garlic Powder
pinch of pepper

Ingredients:
7 Cups Water
1 Cup Finely Diced Carrots
1 Cup Finely Diced Onion
1 Cup Finely Diced Celery
1 Bay Leaf
2-3 TBSP White Vinegar
1/4 tsp Frech Cracked Black Pepper
1 tsp Lemon Juice
1 Garlic Clove Minced
1/2 tsp Salt

Directions:
Place all the ingedients into a large pot, bring to a boil, and then let simmer for 1 hour. Strain, and use in your fondue pot to cook meats, and vegetables.

Ingredients:
4 Cups Diced Carrots
1 Cup Diced Onion
1 1/2 Cups Dried Great Northern Beans
4 Cups Water
2 Smoked Ham hocks
1 tsp Salt
1/2 tsp fresh cracked black pepper
1/2 Cup Cooked Ham Diced
1 Garlic Clove Minced

Directions: In a slow cooker place ham hocks, and cover with water. Now, place carrots, onion, beans, ham, and seasonings around the ham hocks.  Cover and cook on low for 6-7 hours. Or, until the beans are soft.

*You can do this same recipe in a dutch oven, or large pan. You will want to either soak dried beans overnight, or use canned beans. Then place all your ingredients into the pan, cover, and simmer for 2-3 hours.

*You can also replace half the carrots for parsnips!

Ingredients:

1 1/2lbs Beef cut in 1"x1" squares
1/2 Onion Diced
1 TBSP Olive Oil
2 TBSP Cornstarch (mix w/a little beef broth in a cup to keep from clumping.)
1 Garlic Clove Minced
1 14oz can of Diced Tomatoes no salt added
2 Cups of Beef Broth
1 TBSP Parsley
1 Bay Leaf
1/4 tsp Black Pepper
1/2 tsp Salt
1 Cup Chopped Carrots
1 Cup Diced Celery
about 2 cups of potatoes cut into 1"x1" Squares (about 4 medium potaotes)


Directions: In a dutch oven or large stock pan place 1 tbsp of olive oil over medium heat. Add, onions and beef. "if your beef is already cooked don't add it until the onions are cooked." Cook until onions are soft; about 3 minutes. Drain any fat out of the pan from the meat. Next, add beef broth, garlic, tomatoes, bay leaf, salt, pepper, and cornstarch. Bring to a boil, and then cover and simmer for up to 2 hours. After 2 hours add carrots, and celery. Cook on low for another 30 minutes, and then add potatoes. Cook until the potatoes are soft enough to press a fork into easily.

Chicken and Dumplings -

Ingredients:
3 cups chicken broth
2 TBSP Olive Oil
1 - 1 1/2 cups chopped chicken, or off a rotisserie chicken
1/4 cup minced/finely chopped onion
1/4 cup minced/fine chopped celery
                                                                      1/4 cup minced/fine chopped carrots
                                                                   1/4 cup diced onion
                                                                   1/2 cup diced carrot
                                                                   1/2 cup diced celery
                                                                   2 large potatoes diced
                                                                   1/4 cup Green Peas
                                                                   1/4 cup Corn
                                                                   1 TBSP finely chopped fresh parsley
                                                                   1 TBSP Cornstarch
                                                                   1/2 tsp salt
                                                                   1/4 tsp pepper - or to taste
                                                                   1/4 tsp ground marjoram
                                                                   1 Bay Leaf
                                                                   1 Clove Garlic Minced
                                                               
Directions:  In a large sauce pan, or dutch oven place 2 TBSP of olive oil over medium heat. Add, minced onion, celery, and carrots. Allow to saute until soft about 2 minutes. Then add Chicken broth, 1/2 cups chicken, parsley, salt, pepper, marjoram, bay leaf, garlic, and *Cornstarch. (I remove about a TBSP of chicken broth and mix the cornstarch with it so that it doesnt clump in the soup.) Bring to a boil, and then cover and let simmer for 45 minutes. Then add the additional carrots, onions, celery, and meat. Allow to simmer for an additional hour. Uncover and add potatoes, pea's, and corn; cook for another 30 minutes or until the potatoes are soft. You can use my biscuit recipe from biscuits and gravy for this recipe. Just form dough, then add droplets of dough to the top of the soup, "do not push down", then cover increase heat to low/medium, and allow to cook for about 10 minutes. You would do this about 20 minutes after the potatoes have been added.