Hello Friends! I'm back after a week of non-blogging and taking it easy with my boys! We have had some much needed vacation time together and just returned from a few days stay at Disneyland!! Nothing like a trip to Disneyland to rejuvenate you and make you feel like a kid again!!! I will tell you that I broke my camera on this trip :( .
So, I had to "rough it" old school style by purchasing one of these . . .
Ha ha, do you remember these disposable cameras? Yes friends, I actually used film. I am waiting on the photos from our trip to be developed. As soon as I have them I will be posting about our time spent at the happiest place on earth!!
Last night, I had my first fall drink of the season from Starbucks; ( Pumpkin Spiced Carmel Apple Cider)! This of course made me think of all of you and all of the fun fall festivities I'm sure you are beginning to engage in!
|Here I am at Mickey's Toon Town with my little pumpkin! We were hiding from Daddy, but he managed to get this shot of us from his cell! :)|
Pepper -Corn Chowder
1 cup chopped onion
5 leek, cleaned and chopped
2 cups loose-pack frozen whole kernel corn
14 ounce can reduced-sodium chicken broth
1 medium red sweet pepper, chopped
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
3 saffron (optional)
Snipped fresh chives and/or ground black pepper (optional)
1. Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute. Add onion and leek; cook 5 minutes until tender, stirring occasionally.
2. Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender. Remove from heat and cool slightly.
3. Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return pureed corn mixture to Dutch oven.
4. Add remaining broth, the sweet pepper, 1/8 tsp. black pepper, cayenne pepper, and saffron. Heat through. Top with snipped fresh chives and/or additional ground black pepper. Makes 6 (1-1/3-cup) servings.
Happy Soup Making!