Southwestern Corn Chowder
1 Tbsp butter
6 green onions, white and green separated, thinly sliced
3 medium carrots, thinly sliced
½ tsp chili powder
1 ½ tsp oregano
Coarse salt and ground pepper
4 red potatoes
2 ¼ C frozen corn kernels
5 ½ C chicken broth
3 C milk
Wash potatoes and cut them in half lengthwise, then cut each half into fourths lengthwise. Then slice each of those
pieces into about ¼ to ½ inch slices.
In saucepan, melt butter over medium heat. Add white part of green onions, carrots, chili powder and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.
Bring to a boil over medium-high heat, and reduce to a simmer. Cook until potato is easily pierced with a knife (quickly, as potato slices are thin). Stir in green part of green onions, and season with salt and pepper.
Serves 5 to 6.
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
