Welcome to my Blog!


I am so glad you stopped by. A couple of months ago I saw the movie Julie & Julia, where a young woman decides to take a year and make every recipe in Julia Child's French Cookbook. I enjoyed the movie very much and became intrigued. Maybe I could do something like that, so, I got out my barely used, 13 year old, Better Homes Cookbook and started flipping through. Thus began my cooking experiment.

Cooking is something I have always hated to do, it was a chore for me, not a pleasure. I am not a professional cook, and never will be, but the movie ignited a spark in me and revealed a new discovery, cooking can be fun!

I am learning that with patience, motivation, and good recipes anyone can be a good cook. Believe me, if I can do it, so can you! I hope you will experiment along with me and let me know what you think of the recipes I share.

I will post each new recipe I try along with a picture (I can't stand cookbooks that don't include pictures!) so you can see the final product. I will also share tips that I have learned along the way. For you seasoned chefs, the tips may seem like common sense, but for those of us who are dummies in the kitchen, they are epiphanies.

Happy Cooking!

Nancy

Thursday, November 11, 2010

Bacon Clam Chowder


This was a wonderful chowder recipe, I can't wait to make it again!


Ingredients

  • 1 can (6-1/2 ounces) minced clams
  • 1 cup Progresso ® Reduced-Sodium Chicken Broth
  • 1 medium potato, peeled and cubed
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1/2 cup half-and-half cream
  • 1-1/2 teaspoons butter
  • Dash cayenne pepper
  • 2 bacon strips, cooked and crumbled

Directions

  • Drain clams, reserving juice; set aside. Place the clams in a food processor; cover and process until finely chopped. Set aside.
  • In a large saucepan, combine the broth, potato, celery, onion, bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender. Stir in the reserved clam juice.
  • Combine cornstarch and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cayenne and clams. Cook and stir over medium heat for 3-4 minutes or until heated through. Garnish with bacon. Yield: 3 cups.

Nutrition Facts: 1 cup (prepared with sodium-free bouillon and fat-free half-and-half) equals 220 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 416 mg sodium, 21 g carbohydrate, 1 g fiber, 20 g protein.

www.tasteofhome.com

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Disclaimer:


None of the recipes posted on this site are mine, they are all taken from other sources, or given to me to try. I am not nearly creative enough or good enough in the kitchen to have come up with any of them.

I also cannot promise that any of these recipes are going to turn out good, or taste good for that matter, so you try them at your own risk.

Enjoy!!! Nancy
SmileyCentral.com