Olivia Grauke, mom of hungry teenagers, shares a mouth-watering menu perfect for the cooler weather ahead. She discusses all of the ways her family prepares ahead of time to make the house inviting and welcoming for her guests. We delve into drink selections, a must-have soup pot, batch prepping, and freezer meals. You won't want to miss her stories, so stay tuned to the end! We're so glad you're here!
Smoky Ham and Corn Chowder (From Domenica Marchetti's Big Night In – adapted by Olivia Grauke) *This menu usually feeds about 20 adults/teens, or 3-4 families with littles. A lot depends on how big your bowls are and how big you make the biscuits!
Ingredients: 8 slices bacon, preferably thick cut 8 tablespoons butter 4 thinnish boneless pork chops (not the hugely thick ones) 1 pound smoked cooked ham (can buy pre-diced to save time) 2 large yellow onions 2-4 jalapeno peppers, depending on spiciness levels desired 3 red bell peppers 2 green bell peppers 10 med (~4 pounds) red potatoes 4 bay leaves 10 sprigs fresh thyme 2 teaspoons kosher salt, more to taste 2 teaspoons sweet Hungarian paprika 1 teaspoon smoked Spanish paprika ½ teaspoon chipotle powder 1 cup flour 16-20 cups chicken broth 2 16 ounce bags frozen roasted corn (or regular if you can't find roasted) - thawed (if making soup the day ahead, just pop these in the fridge with the soup and they will thaw overnight) - or, depending on availability, use fresh corn! 2 cups heavy cream Serve with: Smoked Chicken Drumsticks (optional, but I have found kids love them!) Arugula Lemon Salad with Parmesan The Best Biscuits Ever Simpler Carrot Cake
Directions:
1. Prep all ingredients: Dice all meats into ½ chunks. Keep bacon separated, and put the pork chop and ham together. Small dice onions and jalapenos together. Dice peppers and potatoes into ½ inch sizes together. Tie the sprigs of thyme together with baking twine.
2. Place bacon in the largest, widest soup pot you have. Cook over medium heat until it renders the fat, about 10 minutes.
3. Add the butter, ham, and pork, and sauté for another 5-7 minutes until lightly browned.
4. Stir in the onions and jalapenos, and sauté, stirring often, until onions are translucent, about 8 minutes.
5. Stir in the peppers, potatoes, bay leaves, and thyme, and sauté for about 5 minutes more.
6. Add the salt and spices, stir to combine, and then sprinkle the mixture with flour.
7. Pour in a cup or two of chicken broth and stir well with the flour for a minute or so.
8. Gradually, add the chicken broth, stirring constantly at the beginning to prevent lumps. Add more or less depending on how thick you like your chowder.
9. Partially cover the pot and simmer on low heat for 25-30 minutes until all the vegetables are tender.
10. If you are making a day ahead, then stop here, let cool, and refrigerate.
11. Take out of the fridge about an hour ahead, then slowly reheat.
12. Right before serving, stir in corn and cream.
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