Crowded Corn Chowder

Corn season! When boiling, roasting, and grilling corn for right-off-the-cob eating become tiresome, shave the kernels off the cob and make corn chowder. Chowder soup was introduced in Newfoundland by Breton fishermen around 1750. The name comes from chaudiere, the pot in which it was cooked. The original was a stew of cod, the provision … Continue reading Crowded Corn Chowder

Lentil and Kale Soup with Salted Lemon Rounds and Feta Cheese

Lentils are a go-anywhere, anytime legume, and a hearty soup of them is especially welcome when the air is chilly. Here are two ways to cook up a pot of delicious, vegetarian, filling lentil soup, recipe, one using a pressure cooker and another using a conventional stove top method. The time difference between pressure cooking … Continue reading Lentil and Kale Soup with Salted Lemon Rounds and Feta Cheese