Archive for the ‘corn’ Category

Saturday, May 19th, 2012

Top Ten Vegetables for Grilling

Yes, I know, things have been a little quiet around here. I hope to get back to it soon. In the mean time, check out the guest blog I wrote for Full Circle Farm: Top Ten Vegetables for Grilling



Monday, October 25th, 2010

Broccoli, Corn and Cheddar Soup

I, unfortunately, continue to be under the weather. I’ve had two trips to the doctor, a host of medications and I still continue to be unable to breathe easily. Everything seems like such an effort. I’m even getting winded doing laundry.

Since I am feeling so wimpy, I, once again, decided to make a big pot of soup that we could make at least a couple of meals out of. A check of the fridge produced two ears of corn (that had seen better days) a bit of broccoli and some cheese. I decided to make a riff on a corn and potato chowder that I cook for clients on occasion.

Here’s the ingredients.

I started by dicing the bacon and then cooking it over medium heat until it was cooked crisp.


I removed the cooked bacon and all but about a tablespoon of the bacon fat from the pan.

I returned the pan to the heat, added a bit of butter and then stirred in the onion.

Once the onion was translucent and soft I added the garlic and the flour to the pan and cooked it, stirring often for a couple of minutes to make a roux.

I added the broth, stirring to make sure that I didn’t get any lumps and then added the corn and broccoli to the pan.

I brought the soup to a boil, then turned it down to simmer until the broccoli was soft and cooked through, about 15 minutes.

I added the cheese to the soup a handful at a time and then stirred in a wee bit of cream and the crispy bacon.

This warm, cheesy soup sure did hit the spot (and even though it had broccoli in it, the husband liked it). Hopefully I’ll be up to cooking something more substantial in the coming days, but until then, try this tasty soup.



serves 4-6

If fresh corn if unavailable feel free to substitute frozen corn. This recipe makes use of both the florets of the broccoli as well as the often discarded stem.

6 slices bacon, diced
1 onion chopped
1 Tablespoon butter
1 Tablespoon flour
3-4 clove garlic, minced
4 cup chicken stock
2 ears corn, kernels removed (or 1 1/2 cup frozen corn)
1 large broccoli, head cut into small florets, stem peeled and chopped
6 ounces sharp cheddar cheese, grated
1/2 – 1 cup cream

Cook bacon in a stock pot over moderate heat, stirring occasionally, until crisp.  Transfer with a slotted spoon to paper towels to drain.

Add butter and onion to fat in pan and cook, stirring, until onion is softened. Add garlic and flour and cook, stirring, for two minutes. Whisk in broth and bring to a boil. Add broccoli and corn and simmer until the broccoli is tender, about 15 minutes. Stir in cheese a handful at a time. Add cream and bacon and return to a simmer. Taste for seasoning and enjoy.

About Me

I'm a personal chef living happily with her picky-eater (but willing to try anything) husband, neurotic black lab and a red heeler puppy.

I watch way too much TV and enjoy hip-hop more than any reasonable grown-up should.

I'm an avid swimmer and sometime triathlete (whenever I'm not nursing an injury).

Find out more about me here.

About This Blog

I started this blog at a time when my personal chef business was quite slow and I needed to keep my mind busy and my skills sharp. But now, business is booming so I've had to put the blog on the back burner. So, no new recipes for now, but please enjoy my archives.

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