Creamy Potato Corn Chowder and Spicy Cheddar Muffins

Winter is always the time that I begin to crave nice warm bowls of soup. Thick, creamy soups are always a favorite around here. My girls have been sick with colds and my oldest requested chowder yesterday. This recipe really hit the spot for her and helped her sore throat feel much better! This is the recipe I came up with based on several I found on-line and from friends. It came out wonderful and will certainly be a staple for us. To go along with them I made Spicy Cheddar Muffins which were form a recipe I found at King Arthur Flour. I did cut down the cayenne quite, cut the pepper in half and added a little Smoked Paprika for extra flavor. They were wonderful!


Creamy Potato and Corn Chowder

2 1/2 lbs. Yukon Gold potatoes, peeled and cut into bite sized pieces
1 bag frozen corn
1 onion, diced
1 stalk celery, diced
2 Qt. chicken broth
4 Tbsp. butter, divided
1/2 c. whole milk
2 Tbsp. corn starch
1/2 c. shredded sharp cheddar cheese
1/2 tsp. dill weed
1/2 block cream cheese
Season salt and pepper to taste
bacon bits and sliced scallions for serving

In a large stock pot, melt 2 Tbsp. of the butter. Add onions and celery and cook over medium heat for about 8 minutes, stirring frequently, until veggies are soft. Add broth and potatoes. Bring to a boil then reduce to a simmer. Cover and let simmer for about 30 minutes or until potatoes are soft. Mash a few of the potatoes right in the pot to release the starch as a thickener. Stir the corn starch into the milk then slowly pour into the pot while stirring. Stir in cheddar cheese until it melts. Cut cream cheese in small pieces ans stir in until it melts. Stir in dill. Season with seasoned salt and pepper to your taste. Finish bu stirring in the last two Tbsp. of butter until melted. Serve garnished with bacon bits and sliced scallions.


Spicy Cheddar Muffins
(from King Arthur Flour)

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour* 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 1/2 cups (6 ounces) extra-sharp grated cheddar cheese, divided 1/4 cup (1/2 stick, 2 ounces) butter 1 cup (8 ounces) milk 1 large egg *To add fiber to your diet in delicious fashion, substitute 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour + 1 cup (4 1/4 ounces) King Arthur All Natural White Whole Wheat Flour (or 100% Organic White Whole Wheat Flour All-Purpose Flour) for the 2 cups all-purpose flour.

Preheat the oven to 425°F. Lightly grease the wells of a 12-cup muffin pan, or grease muffin papers and place them in the wells. In a medium-sized bowl, whisk together the flour, baking powder, salt, peppers, and 1 cup of the grated cheese. In a microwave-safe bowl, heat together the butter and milk, stirring until the butter melts. Cool to comfortably warm (e.g., it doesn’t burn your finger when you test it), whisk in the egg, and pour the wet ingredients into the dry ingredients. Stir just till everything is thoroughly moistened. Spoon the batter into the muffin cups, filling them nearly full. Sprinkle with the reserved cheese, then very lightly with paprika, if desired, for added color. Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean. Remove them from the oven, cool them in the pan for 5 minutes, then serve and enjoy warm; or transfer from the pan to a rack to cool completely. Store muffins wrapped, at room temperature. They’re best enjoyed warm, so when you’re ready to serve, reheat briefly in the microwave (15 seconds or less), or in a preheated 350°F oven, lightly wrapped in foil, for about 10 minutes. Yield: 12 muffins.

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