Sometimes you don’t feel like eating a big, full meal and crave something lighter, like a steaming bowl of soup or chowder and a sandwich to go with it, especially as the cooler days of autumn approach.
This recipe for Corn and Clam Chowder is a little different from the usual soup you might serve. The Cheeseburger Sloppy Joes offers a twist on two old favorites.
Serve them together for a satisfying lunch of supper. Both are sure to delight your family!
CORN AND CLAM CHOWDER
2 slices bacon, cut up
3 medium potatoes (3 cups), peeled and cut into 1/2-inch cubes
3/4 cup chopped onions
1/2 cup chopped celery
2 cups milk
2 (6.5-ounce) cans minced clams, drained, reserving liquid
3/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1 (15-ounce) can cream-style sweet corn
1 (11-ounce) can whole kernel sweet corn, drained
Oyster crackers, optional
In a large saucepan or Dutch oven, cook bacon over medium heat until brown and crisp. Using a slotted spoon, transfer bacon to paper towel to drain. Remove all but 1 tablespoon pan drippings from saucepan.
Add potatoes, onions and celery to drippings in saucepan; cook and stir 5 minutes. Add milk, reserved clam liquid, thyme and pepper; mix well. Reduce heat to medium-low, cover and simmer 15-20 minutes or until vegetables are tender.
Carefully transfer 2 cups hot mixture to food processor and process until smooth. Return mixture to saucepan. Stir in cream-style corn, whole kernel corn and clams. Return to a boil. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated, stirring occasionally.
To serve, ladle chowder into 5 soup bowls. Crumble reserved bacon and sprinkle over chowder. Serve with oyster crackers, if desired. Makes 5 (1 1/2-cup) servings.
CHEESEBURGER SLOPPY JOES
1 1/2 pounds lean ground beef
1/2 teaspoon garlic-pepper blend
1 (8-ounce) package pasteurized process cheese spread, diced
2 tablespoons milk
1 medium-size green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
8 sandwich buns, split
In large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain.
In a 3 1/2- to 4-quart slow cooker, combine cooked ground beef and all remaining ingredients except buns; mix well.
Cover; cook on low setting for 6 to 7 hours. To serve, spoon mixture into sandwich buns.
Makes 8 sandwiches.
Note: You may add sliced tomatoes, onions and/or pickles to sandwiches, if you like. You will need to begin this recipe 5-6 hours earlier than the above soup recipe for the two to be served together.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
