Autumn Chowder Recipe
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
  1. 2 bacon strips, diced
  2. 1/4 cup chopped onion
  3. 1 medium red potato, cubed
  4. 1 small carrot, halved lengthwise and thinly sliced
  5. 1/2 cup water
  6. 3/4 teaspoon chicken bouillon granules
  7. 1 cup milk
  8. 2/3 cup frozen corn
  9. 1/8 teaspoon pepper
  10. 2-1/2 teaspoons all-purpose flour
  11. 2 tablespoons cold water
  12. 3/4 cup shredded cheddar cheese
  1. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
  2. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
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Chili Bar
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  1. Pasta
  2. Tortillas
  3. Hot Dogs
  4. Crinkle cut french fries
  5. Small bags of Fritos corn chips
  6. Baked Potatoes
  1. Shredded cheese
  2. Sour Cream
  3. Diced Onion
  4. Sliced Jalapenos
  5. Diced Tomatoes
  6. other condiments like ketchup & mustard for the hot dogs
  1. Combine the base items with the chili and select toppings and you have a great meal. I suggest small servings so you can have more than one combo – you may even want to cut the hot dogs in half. One of my personal favorites is the Fritos bags that you can just grab and go. You fill the bag with the chili and toppings and eat right out of the bag!
  2. To hide the not-so-attractive crock pot, I wrapped it with burlap. I served root beer from a large urn, which you could also fill with beer of course.
  3. This chili bar was a huge hit with the family. The husband loved it, the kids loved it, and it could even be used for a tween or teen birthday buffet.
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Vegetarian Posole Stew
Posole is a simple rustic stew commonly eaten year-round in the pueblos of New Mexico—and it is especially welcome in wintertime. Made from dried hominy corn, vegetables, spices and dried red chiles, the stew is usually cooked in large quantities. It is traditionally served with a variety of condiments—especially red chile sauce, freshly roasted diced green chiles, chile pequín and Indian breads, particularly blue corncob breadsticks. The ingredient known as posole—Mexican-style hominy—is found in three colors of corn: white, blue and red, with white being the most common. It is sold dried in the Mexican food section of well-stocked markets or in Latino groceries. Azafrán is Native American saffron, which is sold in Latino groceries. If available, substitute dried Mexican oregano for the fresh oregano.
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  1. 2 cups dried posole, or 3 to 4 cups canned with water
  2. 6 qt. water
  3. 3 Tbs. vegetable oil
  4. 1 onion, chopped
  5. 2 garlic cloves, minced
  6. 2 zucchini, cut in half lengthwise and into thin slices crosswise
  7. 2 yellow squash, cut in half length-wise and into thin slices crosswise
  8. 4 tomatoes, diced
  9. 4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces
  10. 2 bay leaves
  11. 4 cups vegetable broth
  12. 1 tsp. azafrán
  13. 2 tsp. finely chopped fresh oregano leaves
  14. 1 tsp. finely chopped fresh thyme leaves
  15. 1 ½ tsp. salt
  1. Soak dried posole overnight in 1 quart water. Next day, drain posole, and discard soaking water.
  2. 2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours, or until kernels burst and are puffy and tender. Add water during cooking, if needed. Drain posole, and set aside.
  3. 3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear, about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté 3 minutes more.
  4. 4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and salt, and continue cooking 30 minutes more, adding more water if needed. Serve hot in large soup bowls with warm bread.
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