I realized i only had two fresh things on hand, garlic and potatoes. I'm sure that this happens to everyone, and its no reason not to make use of a rainy day. This is super easy and cheap, makes use of your pantry staples and with proper preparation can be done in an hour.
Tools needed:
1 chefs knife
1 pair clean scissors
frying pan
small sauce pan
1 measuring cup
1 chefs knife
1 pair clean scissors
frying pan
small sauce pan
1 measuring cup
Cooking spoon
Spatula
Spatula
plastic baggies
Start with the base [of the corn chowder and brown sauce]
Vegetable oil
4 cloves garlic
Rendered Chicken fat
1 cup white wine [mine was Pinot Grigio, but use what ever you have on hand][if you don't have wine but do have stock, rest assured that will make a wonderful sub.]
I realized, I used all of my chicken stock making freeze ahead foods last week, so i had to improvise recipes without.
Vegetable oil
4 cloves garlic
Rendered Chicken fat
1 cup white wine [mine was Pinot Grigio, but use what ever you have on hand][if you don't have wine but do have stock, rest assured that will make a wonderful sub.]
I realized, I used all of my chicken stock making freeze ahead foods last week, so i had to improvise recipes without.
Pour a splash of vegetable oil into frying pan and place 4 cloves garlic cut the easy way.
When garlic begins to put off an aromatic smell add 2 heaping scoops of rendered chicken fat (about 1/3 of a cup)
When garlic begins to put off an aromatic smell add 2 heaping scoops of rendered chicken fat (about 1/3 of a cup)
[if you aren't rendering your fat yet, i have a blog about this coming soon, It may sound yucky if you aren't in the habit of it, but its super economical.]
when the mixture begins to form bubbles, add one cup white wine [i had a half empty bottle sitting around, just cant seem to make the switch from red. so cooking is perfect for it] allow this to cook for about 4-5 minutes or until its cooked down to half its size.
when the mixture begins to form bubbles, add one cup white wine [i had a half empty bottle sitting around, just cant seem to make the switch from red. so cooking is perfect for it] allow this to cook for about 4-5 minutes or until its cooked down to half its size.
Reserve half the mixture aside.
Easy Cheesy Corn chowder: Serves 2-4 [two in my house]
1.5 cups corn (lightly crushed), and two or so cups of the corn water.
2 medium russet potatoes [don't be afraid to rebel, use what ever potatoes you want!]
1 piece bacon (Use your scissors to cut this into smallish pieces)
1.5 cups corn (lightly crushed), and two or so cups of the corn water.
2 medium russet potatoes [don't be afraid to rebel, use what ever potatoes you want!]
1 piece bacon (Use your scissors to cut this into smallish pieces)
other half of reserved base [above]
3/4 cup cheddar jack cheese (cheddar would work great also)
1/2 cup cream
pepper
1/2 cup cream
pepper
Pour reserved base and corn water in sauce pan, on the back burner, heating on low. chop both potatoes into about half inch cubes, place them in sauce pan. simmer this mixture until its cooked down enough for you to add corn and bacon.
Let this simmer while you cook the other dishes (or about 20 minutes) remove from heat and use your spoon to gently mash many of the potatoes chunks against the side of the pan. Finish with cheese, cream and pepper.
Corn in Brown sauce: Serves 4.
3 tbsp soy sauce
Reserved base
2 cups corn, and one cup corn water
splash hot sauce
1.5 tbsp cornstarch
Reserved base
2 cups corn, and one cup corn water
splash hot sauce
1.5 tbsp cornstarch
a few dashes of pepper
Combine corn water and Cornstarch, set aside. Add 3 tbsp soy sauce, pepper and 1 splash hot sauce to simmering base. add cornstarch mixture to hot liquid and stir gently. as it thickens add corn. Allow liquids to cook down. Now you have an Asian inspired Corn side, Yum! Serve over rice with baked chicken thighs for an easy dinner.
Combine corn water and Cornstarch, set aside. Add 3 tbsp soy sauce, pepper and 1 splash hot sauce to simmering base. add cornstarch mixture to hot liquid and stir gently. as it thickens add corn. Allow liquids to cook down. Now you have an Asian inspired Corn side, Yum! Serve over rice with baked chicken thighs for an easy dinner.
Sizzelin` Corn with bacon: Serves 4.
2 tsp Hot Sauce
1 tsp ketchup
1 tsp vinegar
1 slice bacon (cut into smallish pieces with scissors)
2 heaping tablespoons rendered chicken fat
2 cups corn, lightly crushed
1 tsp ketchup
1 tsp vinegar
1 slice bacon (cut into smallish pieces with scissors)
2 heaping tablespoons rendered chicken fat
2 cups corn, lightly crushed
Vegetable oil
3 cloves garlic
Pour a splash of vegetable oil into frying pan and place 4 cloves garlic. When garlic begins to put off an aromatic smell add rendered chicken fat. let heat up, then remove from heat briefly. add hot sauce, ketchup and vinegar. return to heat and add bacon. cook for a minute or so before adding corn. allow this mixture to simmer with the lid on for about 3-4 minutes, and with the lid off for another 1-2 min. Remove from heat. Serve along side wings and potatoes or coleslaw.
Pour a splash of vegetable oil into frying pan and place 4 cloves garlic. When garlic begins to put off an aromatic smell add rendered chicken fat. let heat up, then remove from heat briefly. add hot sauce, ketchup and vinegar. return to heat and add bacon. cook for a minute or so before adding corn. allow this mixture to simmer with the lid on for about 3-4 minutes, and with the lid off for another 1-2 min. Remove from heat. Serve along side wings and potatoes or coleslaw.
BBQ Corn: Serves 4
4 tbsp BBQ sauce of your choice [I used a generic 'original' flavor]
2 tbsp rendered chicken fat
1 splash Worcestershire sauce
4 tbsp BBQ sauce of your choice [I used a generic 'original' flavor]
2 tbsp rendered chicken fat
1 splash Worcestershire sauce
5 dashes hot sauce
2 good dashes of pepper
3 cloves Garlic
2 good dashes of pepper
3 cloves Garlic
2 cups corn
2 strips Bacon [cut into smallish pieces with scissors]
Place bacon in pan and begin cooking it until the fat starts to roll out and coat your pan. add rendered chicken fat, wait 30 seconds and add garlic. When garlic begins to put off an aromatic smell add Worcestershire sauce, Hot Sauce, BBQ Sauce and pepper. allow this mixture to cook about 1 minutes and add corn. Stirring occasionally cook for 5 minutes on low. This is super tasty, and not too Barbecue-y [if you know what i mean] Would go great along side burgers, grilled chicken breast or even hot dogs.
2 strips Bacon [cut into smallish pieces with scissors]
Place bacon in pan and begin cooking it until the fat starts to roll out and coat your pan. add rendered chicken fat, wait 30 seconds and add garlic. When garlic begins to put off an aromatic smell add Worcestershire sauce, Hot Sauce, BBQ Sauce and pepper. allow this mixture to cook about 1 minutes and add corn. Stirring occasionally cook for 5 minutes on low. This is super tasty, and not too Barbecue-y [if you know what i mean] Would go great along side burgers, grilled chicken breast or even hot dogs.
Corn in Garlic Sauce: Serves 4
Splash Vegetable oil
3 tbsp rendered chicken fat
3 cloves garlic
2 tsp cornstarch
2 cups corn [and 1/4 cup corn water]
salt to taste
3 tbsp rendered chicken fat
3 cloves garlic
2 tsp cornstarch
2 cups corn [and 1/4 cup corn water]
salt to taste
mix corn water with cornstarch and set aside. Cook garlic in Vegetable oil, When garlic begins to put off an aromatic smell add rendered chicken fat. add cornstarch mixture slowly stirring gently. Add corn, cook for 3-4 minutes. Salt to taste, This would go amazing on top of a baked potatoes or mashed potatoes [a spin on buttered corn, with a little more oomph]
I divided the sides into 1 cup [2 serving] bags and placed them in the freezer for future meals.I am serving the soup tonight for dinner, with grilled cheese and bacon sandwiches (a fun spin on Ham and cheese).
I hope you enjoyed! I know today's blog might have been a bit corny-HA!
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