Today was the perfect fall day. First, my *husband* is home – woo hoo! I’m done with my midterms, which is a HUGE relief. Then, the weather is absolutely perfect! This morning it was chilly (great for thick long-sleeve shirts), by this afternoon it was 73 and now, we have all the windows open and are enjoying the cool breeze. When I started thinking about dinner, I knew I wanted to make a Fall-ish meal for Kevin and I but, I also didn’t want to spend a *ton* of time in the kitchen. So, I decided on corn chowder and pumpkin cornbread. I LOVE pumpkin and during the Fall I find a way to put it in absolutely everything.
The chowder is from Rachel Ray and the cornbread is from the recipe girl.
Here's what I did for the chowder:
Ingredients:
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Directions:
Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate. 2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through. 3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper.
Here's what I did for the cornbread:
Ingredients:
½ cup all-purpose flour
1/2 cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses
Directions:
1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't overmix).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel. I highly recommend the cornbread with honey butter! :)
