I know, I know.....I've shown this what? ...a hundred times? I still can not get over how wonderful this rosemary no-knead bread is. I make it at least once a week. If you haven't tried it yet, you really should. The recipe is on the sidebar under no-knead bread recipe.
Anyway, I had some corn on the cob which I had not gotten around to making so I made it into corn chowder.
First I cooked the corn.
After I removed the corn from the cobs, I simmered the cobs in the water to create corn stock.
After slicing the corn from the cob, use the back of a knife to "milk" the remaining corn and juice from the cob. Just run the knife down the sides of the cob.
Dice a large onion and saute it in 3 tablespoons of olive oil or bacon grease. I used bacon grease to give it a smokey base.
Dice several stalks of celery and add it to the onion. Saute until softened.
Add 32 ounces of chicken stock. I also added some of the corn stock. Oops...I just realized I forgot to take a pic of the diced potatoes. I used red potatoes cut into small dice. Simmer this for about 30 minutes until the potato is tender.
Next, add two diced zucchini and the corn. Cook for about 10 minutes, then stir in a cup and a half of milk.
Stir in about a cup and a half of cheddar cheese. Stir until the cheese melts. Season with sea salt and freshly cracked black pepper.
A bowl of wonderful. Especially when it is served with the rosemary bread.
I know, I know.....I've shown this what? ...a hundred times? I still can not get over how wonderful this rosemary no-knead bread is. I make it at least once a week. If you haven't tried it yet, you really should. The recipe is on the sidebar under no-knead bread recipe.
Anyway, I had some corn on the cob which I had not gotten around to making so I made it into corn chowder.
First I cooked the corn.
After I removed the corn from the cobs, I simmered the cobs in the water to create corn stock.
After slicing the corn from the cob, use the back of a knife to "milk" the remaining corn and juice from the cob. Just run the knife down the sides of the cob.
Dice a large onion and saute it in 3 tablespoons of olive oil or bacon grease. I used bacon grease to give it a smokey base.
Dice several stalks of celery and add it to the onion. Saute until softened.
Add 32 ounces of chicken stock. I also added some of the corn stock. Oops...I just realized I forgot to take a pic of the diced potatoes. I used red potatoes cut into small dice. Simmer this for about 30 minutes until the potato is tender.
Next, add two diced zucchini and the corn. Cook for about 10 minutes, then stir in a cup and a half of milk.
Stir in about a cup and a half of cheddar cheese. Stir until the cheese melts. Season with sea salt and freshly cracked black pepper.
A bowl of wonderful. Especially when it is served with the rosemary bread.
Comments
this looks wonderful...
i have to send you my recipe for my dilly bread..i make it always....just did it again the other day..it reminds me of this bread...only dill..easy...no knead...i just bake it in my cast iron skillet and john and i eat the whole thing.....even teddy likes to chew on a piece...
getting out my mable hoffman slow cooker cookbook today...july is almost toast...yipeee
kary and teddy
Christer.
and the Rosemary Bread, I'll bet I've gained 10 pounds eating it right out of the oven with butter!!!
xoxo to "Teddy Red Fluffs".
Happy Day!
Tonight is casserole night for us. I made it this morning and also made old fashioned cole slaw, yep, I'm admitting it, cole slaw from an Iowa friend's recipe box. Believe it or not for CRUNCH it has baked Ramen noodles. It is really good and a family and friend hit.
Sending love from autumnal Maine,
Sharon
Twitter: SolarChief
Cheers!
Rosemary bread in all varieties are fantastic :-)
Have a great day now!
Christer.
You have a blog award waiting for you over at my blog....www.adventuresofthestripedstockings.blogspot.com