Homemade Corn Chowder with Crab Meat

 

This delicious, hearty chowder was inspired by Paula Deen, from the Food Channel. I love corn and this is my version of it. Adding sweet, chunky blue crab lumps and a bit of slightly spicy paprika, this soup transforms into a fancy, gourmet addition that no one can stop eating!

Ingredients:

(6 servings)

- 4 Ears of Corn

- 1 Medium Sweet Onion

- 1 12oz Fresh Crab Lump Meat 

- Vegetable or Chicken Stock (3 cups)

- Corn Water (3 cups) reserved from boiling the corn)

- Heavy Cream (1 cup)

- Flour (2 tablespoons)

- Butter (1/2 stick)

- Olive Oil (2 tablespoons)

- Salt and Pepper (a few pinches for taste)

- Paprika Powder (a few sprinkles for taste and color)

Step 1: Boil corn in a tub of hot water until cooked. Keep some liquid.

 

Step 2: Remove corn kernels in a large bowl.

Step 3: Chop up the onion.

Step 4: In a large pot, saute onion with butter and olive oil. Let it sweat and brown up for about 5 minutes over medium heat.

 

Step 5: Add the dry ingredients. Over medium heat, sprinkle salt and pepper to add flavor. Then, add flour slowly as you stir. This will thicken up the mixture. Mix well. Cook for about 5 minutes.

Step 6: Add liquid to the pot. First, add corn liquid, then, chicken or vegetable stock, then crab meat. Add heavy cream last. Stir well. Let it come to a boil. Turn heat down to low and simmer for about 10 minutes.

 

 

Step 7:Serve with a few sprinkles of paprika powder. Yum! Enjoy!

Easy Mexican Vegetable Quesodilla

Howdy! I was first introduced to Quesodillas when I moved to Texas about 15 years ago. Growing up as an Asian, I'm not that big on cheese, but somehow, this little delightful appetizer really grew on me. I started making it for friends and family and it was such an easy fix for everybody. Obviously, the filling can be varied, depending on your liking. For this recipe, I just use what I have in my fridge: mushroom, olive, tomato and cheddar cheese. Simple but very tasty. What a treat!

Here's how I made it recently:

Ingredients:
(make 1 round quesodilla- about 2 servings)
- Fresh White Mushrooms (5 or 6 of them)
- 1/2 Medium Tomato
- 2 Large White Flour tortilla
- Olive Oil (a drizzle for the frying pan)
- Shredded Cheddar Cheese (1-1 1/2 cups)
- Pica de Gallo/Sour Cream/Guacomole (optional to your liking!)

Step 1: Prepare the filling. Wash and slice mushroom into very thin pieces. Chop tomato into small chunks. Set all aside in a bowl.

Step 2: Over medium heat, heat up some olive oil. Carefully put one flour tortilla flat on the pan.

Step 3: Evenly spread out mushroom slices, tomato and 1/2 of  the cheddar cheese to the heated tortilla (do not overload).

Step 4: Spread out the rest of the cheese on top.

Step 5: Cover with the second piece of flour tortilla. Turn heat to low, cook for about 2-3 minutes.

Step 6: And here's the "FUN" part, flip tortilla to the other side carefully with a large flat spatula. Add a drizzle more olive oil to give it a crispy crust. Turn heat back up to medium, cook for another 2-3 minutes until golden brown.

Add 7: Cut the quesodilla with a pizza knife into even slices. Serve with pica de gallo, sour cream or guacamole immediately, enjoy!