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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Corn with Lime & Basil

Published by: Sarah

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  • Feb
  • 26

This is more for the summer time. However, here in good ole New Hampshire USA, it’s been such a mild winter I figured what the heck. This is also one of those recipe’s where if you buy the basil & don’t know what to do with what you didn’t use, DRY IT! 1 T Fresh Lime […]

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This is more for the summer time. However, here in good ole New Hampshire USA, it’s been such a mild winter I figured what the heck. This is also one of those recipe’s where if you buy the basil & don’t know what to do with what you didn’t use, DRY IT!

1 T Fresh Lime Juice
½ tsp. Lime Zest
Pinch Salt & Pepper
2 T Fresh Basil, chopped
1 T EVOO
4 ears Fresh Corn

Combine juice, zest, salt, pepper & basil in a bowl.
Whisk in EVOO.
Set aside.
Grill or boil corn.
Drizzle hot corn with lime basil dressing & serve.

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Cheddar Corn Chowder

Published by: Sarah

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  • Nov
  • 5

This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7! 3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version) 1 c. Yellow Onion, diced 2 T Flour 1 tsp Turmeric Salt & […]

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This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7!

3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version)
1 c. Yellow Onion, diced
2 T Flour
1 tsp Turmeric
Salt & Pepper to taste
1 Sm. Yucan Gold Potato, diced
3½ c. Chicken Stock
5 Ears Fresh Corn, shucked & kernels removed from the cob**
½ c. Sharp Cheddar Cheese, shredded
¾ c. Heavy Cream

Cut the bacon into 1” pieces & put into a soup pot.
Cook over medium heat until fat is rendered & bacon crisp.
Drain bacon on paper towels & set aside.
Immediately add the onion to pot & sauté until translucent.
Stir in flour & turmeric. NOTE: It will be clumpy.
Season onion mixture with salt & pepper.
Add chicken stock & diced potatoes.
Bring to a boil over high heat.
Reduce heat to medium – medium/low & simmer until potatoes are fork tender (about 15 minutes).
Add the corn & cheese.
Stir to melt cheese.
Add the cream and heat through stirring constantly.
Crumble the bacon.
Add reserved bacon just before serving.

** You may substitute 2 (11 oz.) cans vacuum packed corn if desired.

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