Some kind of Chowder

More often than not I find myself missing, or not having enough, ingredients to make certain dishes. Always wanted to make corn chowder and having one cob I went in with all my heart to make a light version of it. 

I added some fresh cherry tomatoes and parsley for garniture to give some freshness. And, voila, happy days.

Here’s my recipe:

  • 1 corn on the cob
  • Butter to taste (I like lots)
  • 5 medium sized potatoes
  • 1 onion
  • 10 cherry tomatoes
  • 1/2 clove of garlic
  • 5 cups water
  • 1 cup heavy cream
  • 1/2 tsp white pepper
  • Salt to taste
  • Pinch of cayenne

Clean the cob and reserve corns. Cook the cob with the water for about 15 minutes. Fry onions, tomatoes, potatoes and garlic over low heat until onion goes transparent. Remove cob from water and add the mixture. Boil until potatoes are soft. Add heavy cream and corn and simmer for 10 minutes. 

Here comes the part I do not like, but someone in our household doesn’t like chunks in soups. Blitz the mixture, I think blitzers are soups worst enemy, but that’s​ my opinion. Strain and serve. 
Inspiration from here:


Cocktail Sausage Corn Dogs

Corn dogs are a family favorite. Not particular healthy, but they make us feel good and the cost is low. 

Using cocktail sausages makes for bite size snacks​. It’s also easier to fry. Best of all is that they’re made in about 30 minutes which gives us plenty of time for other activities.

The batter we use is good for about 25 petits corn dogs. Here’s the link for the recipe. I add about another 1/4 cup of milk. Also make sure to dry the sausages well before coating. We cover them lightly in flour so it sticks better.

Today served with ketchup for the ketchup addicts, mustards for dad and fresh corn on the comb.