We’ve taken classic Mexican street corn and cut it off the cob. Because scooping corn chips through creamy fresh grilled corn that’s bursting with chili and lime flavors …is FUN!!

Each week our local Farmers Market blossoms with new fresh produce and gorgeous flowers. The first week was beets, carrots, cucumbers, broccolini, and peaches.

By the second week we added potatoes, green beans, and sweet corn on the cob.

We bought and grilled more corn than we could eat, it came down to Corn Chowder or a nice crisp flavorful corn dip. With the temps in the 90s, this dip recipe was born and you’ll love it.

I took all the same flavor profiles that you would slather on corn on the cob to make Elote. Elote, also known as Mexican street corn, means corncob or ‘ear of corn’ in Spanish and is traditionally served slathered with a mixture of mayonnaise, crema, cilantro, chili powder, garlic, lime juice and crumbled Cotija cheese.

For our this recipe I also added fine diced jalapeño and green onion. I served this dip at room temperature but it’s delicious oven warmed as well.

I’m certain my family is silently cheering right now. Witnessing me eat an ear of corn is not a pretty sight! Let’s just say I’m enthusiastic in my approach and committed until the end. So this Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Mexican Street Corn Dip

This Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

• 4 ears corn on the cob shucked and grilled until lightly charred
• 1/4 cup mayonnaise
• 2 Tablespoons crema or sour cream
• 1/4 cup Cotija Mexican crumbling cheese
• 1 lime juiced
• 1 handful fresh cilantro leaves rough chopped
• 1 small jalapeño fine diced
• 1 clove garlic minced
• 1 scallion thinly sliced
• 1/2 teaspoon chili powder (we used Tajin chili lime seasoning) or more to taste
• salt & pepper taste
• fresh cilantro & cotjita cheese for garnish

Instructions

• Grill corn on the cob until lightly charred. Remove kernels from the cobs. Whisk together remaining ingredient, add in corn kernels and stir until well combined. Adjust seasoning to taste. Sprinkle with fresh cilantro and crumbled Cotija cheese for garnish. Serve at room temperature with favorite chips or crackers. To serve warm, place in a greased oven proof dish and bake at 325° F. for 15 minutes.

The post Fresh Mexican Street Corn Dip You’ll Love appeared first on Lemony Thyme.

I could eat a cup of soup everyday. So many scrumptuous varieties – from the thick and hearty soups that eat like a stew, to the delicate brothy soups that refresh your taste buds. They’re all wonderful in my book!

In honor of National Homemade Soup Day I’ve gathered all my favorite soups in one very happy place. It was actually quite therapeutic, like a walk down memory lane pulling these all together. Soup truly is good for your soul.

If you see a soup you like, simply click on the bold Title under the picture, then scroll to the bottom of the next page for the recipe.

Let’s get our Soup on!

Italian Wedding Soup is my all-time favorite comfort soup. Between the flavor packed tiny meatballs and the fresh spinach and miniature pasta bathing in the heavenly broth – this soup is good for your soul!

Pozole Rojo is a hearty combination of pulled pork, bold flavor Mexican spices, and classic hominy. The soup itself is delicious but it’s the myriad of toppings and garnishes that make this meal a show stopper!

Farmers’ Market Minestrone Soup is loaded with fresh veg, red beans and tiny pasta in a savory tomato broth. Souper satisfying and deliciously healthy.

This Mushroom Soup {with Cheesy Portobello Crouton} is a low-carb lovers dream. Rich beefy broth loaded with mushrooms, garlic & fresh herbs.

Tom Kha Gai or Thai Coconut Chicken Soup is the perfect balance of glorious broth, tender chicken and lovely aromatics.

This Steak Soup will rival that of any steakhouse variety. Tender steak and sautéed mushrooms slowly simmered in a rich beefy broth.

With it’s healing powers (I truly believe that) and comforting nature – our soup recipe roundup wouldn’t be complete without Chicken Noodle Soup {with Homemade Egg Noodles}.

Turkey Divan Soup is as comforting as its namesake casserole. Loaded with tender turkey, fresh broccoli, pillowy gnocchi in a delicious creamy broth.

Loaded Potato Soup is a family favorite. Creamy dreamy and oh so satisfying.

Roasted Garlic Bread Soup. You read that right. Garlic bread meets thick hearty soup. You will savor every silken bite!

Score yourself a ham bone and this Bean with Bacon Soup will transport you to your comfort zone.

Pork & Hominy Stew with Fire Roasted Tomatillos & Peppers. Punchy.  Earthy.  Unctuous.  Bright Flavors.  Oh how we love you Pozole Verde.

Inspired by a popular Chinese Take-Out dish, turned it into a healthy make at home meal.  Kung Pao Chicken Soup is not sodium or MSG laden.  Instead it’s packed with fresh aromatic ingredients and some classic Asian flavors.

Potato Leek Soup topped with crispy sage leaves and a side of crusty bread makes this hearty enough for a meatless Monday meal.

Those of us longing for spring and backyard BBQs, while Winter weather is still lingering, can get that fresh off the grill cheeseburger taste (and satisfaction) with this Bacon Jalapeño Cheeseburger Soup.

Thai Seafood Chowder not only sounds like winning, but the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Lemon, Tortellini & Meatball Soup is kind of a Greek spin on Italian Wedding Soup with those wonderful bright flavors.

Broccoli Cheddar Soup has the extra bonus of familiar comfortable flavor that your family will love.

Cream of Tomato Soup delivers…

Comfort
Tomato love
Fresh flavor
Familiar warmth.

Loaded Bean Soup {15 Varieties} cooked in flavorful broth with diced tomato, chili powder and fresh lemon juice. So delicious.

If you need a big bowl of hearty stick to your ribs soup, this Steak & Potato Soup delivers!

If you haven’t made Pho at home NOW IS THE TIME! Our Vietnamese Beef Pho delivers so much flavor with so little effort!

This Basil Chicken Soup {with Orzo & White Beans} has all the comfort of homemade chicken soup plus a little extra flavor happiness with fresh basil.

Fall and Winter were made for pumpkin AND soup. This Pumpkin Acorn Squash Soup {with Cumin Toasted Pumpkin Seeds} is so nourishing and delicious, with warm flavors of nutmeg & cayenne singing through.

This Roasted Veggie & White Bean Chowder had a savory, almost chicken pot pie feel without added cream or calories.  

Everything you love rolled into Chicken Enchiladas Soup.

This Turkey Noodle Soup {with Thyme Roasted Veggies} is THAT soup. You know the one you need (and want) to make the day after that holiday turkey is picked to the bone.

The inspiration to make this bowl of love came from these five beautiful words… Cajun Salmon & Sweet Potato Chowder.  That was enough for me to go buy a beautiful piece of salmon and get to work.

Slow Braised Beef & Barley Soup is one of my personal favorites and makes a wonderful meal. Served with a big hunk of crusty bread and a side salad and we could get quite comfortable together.

This Sweet Pea & Parmesan Soup sings of Spring Thyme with fresh bright green flavors. The simplest of ingredients come together so nicely.

When I make French Onion Soup {with Pumpernickel Croutons} I know my family feels loved.

This delicious Wonton Soup {with Shrimp & Kale} is fun to make and easy to eat :) So yummy!

Growing up there was only one soup for me and that was New England Clam Chowder. It’s more than a comfort food it’s like Mom’s arms wrapped snugly around me.

When cold weather and football season collide you make Buffalo Wing Chicken Soup {with Orzo}!

Egg Drop Soup is so simple and satisfying. It can literally be on the table in 20 minutes and makes the perfect first course for say an Asian themed dinner!

Roasted Tomato Soup {with White Cheddar Cheese Cookies} will take you back to your childhood. Coming through the door on a cold winter day being greeted by a bowl of warm tomato soup. It doesn’t get much better than that!

It’s hard to beat a classic Fish Chowder recipe with tender white cod, baby potatoes, fresh herbs all simmered in a milky broth.

Split Pea Soup with Ham {just like Mom’s}. You either love it or you scroll on down. Those of us who do view this bowl as a comfortable happy place!

If you love sausage, pepper & onions – then you’ll flip for this Italian Sausage Soup {with Mushrooms, Onions & Peppers}.

With a few simple ingredients, I could literally make this Caldo de Pollo in 10 minutes. But don’t let that fool you on flavor – Mexican Chicken & Rice Soup packs wonderful flavor.

The sound of homemade Miso Soup will get your taste buds jumping. My simplified version of this traditional Japanese soup will hold its own.

I probably make Chicken Tortilla Soup more than any other. It’s super easy, so delicious, and a real family favorite!

I simply love how the flavor of red curry paste influences dishes. Thai Red Curry Carrot Soup is another quick recipe that’s bursting with flavor.

This Italian Bean Soup with Mini-Meatballs is inspired by the classic Pasta e fagioli, except I love meatballs so much I had to include them.

A big bowl of Southwest Corn & Shrimp Chowder is is a remedy for happiness. Familiar corn chowder love with a mild heat to wake up your taste buds.

The next time you feel a cold coming on, try a home remedy bowl of Tom Yum Soup {Thai Hot & Sour Soup} will clear your sinuses, easy your body aches, and even lessen a headache.

An absolute Summer Thyme favorite soup is Gazpacho. Loaded with all the freshness of a summer garden.

It’s always good to have a Homemade Cream of Mushroom Soup up your sleeve. While it does take a little longer than opening up a can, if you’ve got 30 minutes it’s worth it!

My final soup in this glorious roundup is the very first soup recipe I shared on Lemony Thyme, so needless to say Chilled Curried Zucchini Soup a sentimental favorite.

If you love this Soup Roundup, check out our favorite Chili Recipes too.

The post Homemade Soup Recipes {50+ favorites} appeared first on Lemony Thyme.

Farmers Market Parmesan Herb Roasted Veggies

I’m so happy this time of year.  There’s something so beautiful about fresh from the garden veggies and herbs.  Throughout this past winter and spring we’ve been enjoying Parmesan Herb Roasted Potatoes.  Why not show our baby squash and spring onions the same kind of love?!

To prepare, simply toss the sliced veggies in olive oil, shredded parmesan cheese, an assortment of fresh herbs, garlic cloves, salt & pepper.  Lay them in a single layer on a large rimmed baking sheet and bake them at 375 degrees for about 35 – 40 minutes, until they are tender and beginning to brown.  Farmers Market Parmesan Herb Roasted Veggies make a wonderful side dish or vegetarian lunch.  And leftovers are so happy when added to Farmers Market Minestrone Soup.

Here’s a variation of this same recipe using different squash and plum tomatoes.  Equally as delicious.  The possibilities are quite exciting.

The post Farmers Market Parmesan Herb Roasted Veggies appeared first on Lemony Thyme.

Growing up in beautiful New England was a blessing for so many reasons.  The small town simple life made way for creativity and adventure.  As kids we walked to school, rode our bikes to the lake, climbed ‘the mountain’ for fun, went to every Friday night basketball game, and loved our lobsters & chowders, grinders, maple syrup, and New England Boiled Dinners.  Each year as we welcome in the Autumn season I think of soups and stews and pumpkins and foliage and New England.

This was the view from our back yard and this link gives you a live view of Mt. Monadnock.  So even from 1200 miles away I can be reminded of her beauty with the click of a button.  Very cool.

The town I grew up in, Jaffrey, New Hampshire, is perhaps most known for our glorious mountain, Mount Monadnock.  Her rocky peak can be seen from as far away as Boston on a clear day.  Over 100,000 people hike Mount Monadnock each year, making it the second most climbed mountain in the world, and perhaps the most painted and written about mountain in America.  Ralph Waldo Emderson’s poem Monadnoc suggested there is much to learn from the spiritual balance of nature that is ever present on the mountain.  His writing inspired Henry David Thoreau, who himself camped on the side of Mount Monadnock.

New England is certainly rich in history, however less recognized for her cuisine.  Yes, Lobsters and Chowders are probably the first things that come to mind, but New England Boiled Dinner has earned her place in the history books.  According to Presidential lore (and a wonderful article published in Yankee Magazine), it seems President Grover Cleveland, who was mostly an everyday Joe, came into his presidency on the heals of a food snob.  The former President, Chester Arthur, favored French dining and insisted on each dish being called by it’s French name.  One evening President Cleveland caught a whiff of the unmistakable glorious aroma of New England Boiled Dinner wafting from the servants quarters.  He traded his dinner for theirs and later declared “It was the best dinner I had had for months.”

New England Boiled Dinner is ‘meat and potatoes’ in it’s most pure and simplest form.  In the early days, cold winter nights called for well stoked fires.  Well stoked fires invited big pots of inexpensive and readily available ingredients, such as root vegetables straight from the garden and a big piece of fatty meat for flavoring.  This one pot meal might just be THE dish that made leftovers sexy.  Have I told you about Red Flannel Hash?

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New England Boiled Dinner {Corned Beef & Cabbage}

New England Boiled Dinner is ‘meat and potatoes’ in it’s most pure and simplest form. It’s a wonderfully hearty one dish meal the whole family will enjoy.

Course Entree

Servings 6

Ingredients

• 3 1/2 lb. corned beef brisket with seasoning packet
• 20 peppercorns optional
• 10 whole cloves optional
• 2 bay leaves optional
• 3-4 small turnips peeled and quartered
• 4-6 red new potatoes peeled and cut in half
• 4-6 large carrots peeled and cut in half
• 3-4 small onion peeled
• 2-3 parsnips peeled and cut in half
• 1 small head cabbage cut into fourths
• 3-4 beets peeled, reserved to cook separately
• crusty bread optional
• softened butter optional

Instructions

• Place corned beef and seasoning packet in a large Dutch oven and completely cover with water. If you are using corned beef brisket that does not come with a seasoning packet, add peppercorns, cloves, and bay leaves to the pot.
• Bring to a simmer and then cover. Maintain a gentle low simmer for 3 1/2 – 4 hours until the meat is tender when a fork is inserted.
• Remove the meat and cover with foil to keep warm. Add all vegetables (except the beets) to the pot, increase the temperature and bring to a low boil/high simmer. Continue cooking 20-30 minutes longer until vegetables are tender.
• For the beets, peel and quarter. Wrap in parchment paper and microwave for 8-10 minutes until just fork tender.
• To slice the meat, locate the direction of the grain, then thinly slice against the grain.
• Serve family style on a large platter with a side of reserved broth, a big crusty bread, and plenty of softened butter.

The post New England Boiled Dinner {Corned Beef & Cabbage} appeared first on Lemony Thyme.

Mussels simmered in white wine, garlic and butter, in my opinion, rank right up there with Scallops Wrapped in Bacon.  So why would I mess with an absolutely delicious recipe?  Rhetorical.

Because Thai Seafood Chowder not only sounds like winning, but the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Do you have any special requests for dinner?”  That I might also be able to picture aka blog about.

“Scotch Eggs.” Whoa! Hello and as always, thank you for challenging my foodie skills.

Now that you’ve spoken, I have a few recipes I’d like to test out on you, picture, and evaluate for Lemony Thyme.  Then I’ll spin a story about how you requested these and I researched for weeks/months on the best version of each of your requested recipes.  You’ll never whisper a word of this.

I joke, I kid.  I forced Thai Seafood Chowder into the weekend.  God, I was that girl.  But they loved it.  Even after having Scotch Eggs for brunch, Rosemary Ham & Swiss Savory Bread Pudding for late-lunch, they were sports when I presented an Asian infusion Thai Seafood Chowder.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Thai Seafood Chowder

Thai Seafood Chowder is delicious and the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Author Libby with Lemony Thyme

Ingredients

• 1 tsp. sesame oil
• 1 cup white onion diced
• 1-2 Serrano peppers thinly sliced
• 2 garlic cloves minced
• 1 inch fresh ginger peeled & grated
• 2 Tbl. red curry paste
• 1 14- ounce can light coconut milk
• 2 cups chicken broth
• 1/2 lb. white fish we used Red Snapper
• 1/2 lb. mussels
• 1/2 lb. sea scallops
• 1/2 lb. large shrimp peeled & deveined
• 8-10 baby red potatoes boiled and quartered
• 1 cup fresh corn kernels
• fresh cilantro to garnish

Instructions

• Heat sesame oil in a deep skillet over medium heat. Add onion and Serrano pepper and sauté until onion is translucent, about 5 minutes. Add in minced garlic and ginger; cook an additional minute.
• Stir in curry paste, followed by coconut milk and chicken broth. Bring to a simmer.
• Add the seafood in order of cooking time. Fish first, then mussels, scallops and lastly shrimp. Stir in cooked potatoes and corn. Simmer until mussels open, shrimp are opaque and fish flakes easily. About 5 minutes.
• Serve in big bowls, garnished with fresh cilantro.

The post Thai Seafood Chowder appeared first on Lemony Thyme.

Several years ago I got a hankering to attempt the Feast of the Seven Fishes for our Christmas Eve dinner.  I carefully selected recipes, ordered specialty items ahead from our local seafood market, and rewrote my plan of attack dozens of times before the big day arrived.  I envisioned this becoming our new Christmas Eve traditional dinner and oh how that excited me.

Today is Christmas Eve and for the third year in a row we are having….Prime Rib for dinner. So in an attempt to satisfy my lust for all things seafood I’m hosting a virtual Feast of the Seven Fishes.  Sharing a couple of options for each of the seven courses.  Hope you enjoy this feast for the eyes. From what I can gather, there aren’t specific dishes that are traditionally served, in fact there are varying opinions on the number of dishes and fishes to be enjoyed.  I’m going with seven seafood courses and I highly recommend each course being served small plate tapas style.  I’ve named each course as well and selected their order to give it our feast personal flare.

1. Course One – Light & Conversational (think finger food or appetizer)
2. Course Two – Fresh & Cool (think salads)
3. Course Three – Warm & Spicy (think soup, stew or chowder)
4. Course Four – Make it Memorable (think meaty main dish)
5. Course Five – Share the Pasta Love (remember portion control)
6. Course Six – Simple yet Sensual (your chance to share your personal favorites)
7. Course Seven – Sweet & Savory (think dessert)

~ Course One – Light & Conversational ~

Smoked Steelhead Trout Dip can be made well in advance, allowing you time to mix and mingle and enjoy your guests.

Tuna Fish & Chips are the perfect way to begin the Feast of the Seven Fishes.  These tasty surreal bites are playful and light.

Fish & Chip Bites {with Crispy Caper Tartar Sauce} are a whimsical play on a favorite.

While the Italians are credited with the creation of the Feast of the Seven Fishes, I think it’s fun to incorporate seafood dishes that surprise and delight your senses.  Our Sushi Stack with jumbo lump crabmeat will do just that.

~ Course Two – Fresh & Cool ~

Our Shrimp & Avocado Salad with Bloody Mary Dressing is a wonderful way to perk up the taste buds before moving onto the heartier courses.

You can never go wrong serving Classic Shrimp Cocktail to your dinner guests.  Always a familiar favorite.

Crab Louie Salad Sliders are a fun second course.  Putting a spin on a classic is sure to delight.

~ Course Three – Warm & Spicy ~

A cup of spicy Shrimp & Corn Chowder will rev up the taste buds.

Cajun Salmon & Sweet Potato Chowder is remarkably light yet full of flavor.

Thai Hot & Sour Soup with Shrimp will clear your sinuses and cleanse your pallet.

~ Course Four – Make it Memorable ~

Grilled Swordfish with Lima Bean & Herb Butter is a nice meaty course with plenty of flavor wow.

Salmon Steaks with Curried Fennel Wine Sauce will leave them speechless.  The combination of fennel and curry is nothing short of brilliant.

Baked Cod with Montpellier Butter has the right complexity of flavor for this main course. Compound butters, like a sauce, are a great way to enhance the flavors in a dish.

Crab Stuffed Flounder is rich and festive, making it a lovely main course for your Feast of the Seven Fishes.

Horseradish & Herb Encrusted Grouper is another personal favorite of ours.

~ Course Five – Show them the Pasta Love ~

Steamed Mussels, Shrimp & Sea Scallops over Linguine in it’s garlic & white wine broth sings of comfort.

Ahi Tuna Noodle Casserole with Lemony Thyme Cream Sauce brings all the comfort of home.

Seafood Lasagna Roll-Ups are another wonderful dish that can be prepared in advance.  By this point in the evening you’ll be glad you did.

Halibut in Roasted Romesco Sauce over Pasta packs nutty big bold flavors.

Salmon & Snow Pea Pasta with Tarragon Cream Sauce is rich & creamy, just the way we like it.

~ Course Six – Simple yet Sensual ~

Sage Brown Butter Shrimp Scampi is sensual to the core.  The aromas will be first to ignite the senses.

Individual Sea Scallops with Spicy Mayo.  Delightful.

Coquilles Saint-Jacques is rich and utterly amazing.  It is meant to be savored slowly.

Seafood Newburg is a personal favorite dish that evokes fond memories, in the way that Christmas does.

~ Course Seven – Sweet & Savory ~

 Coconut Almond Shrimp with Sweet & Spicy Orange Sauce are slightly sweet & nutty with hints of citrus.

Jamaican Jerk Sugar Cane Shrimp bring the right balance of savory & sweet.

Maple Horseradish Salmon Suckers.  Fun & Flavorful.

Bang Bang Shrimp in their sweet chili mayonnaise are dessert worthy if you ask me.

I hope you’ve enjoyed our virtual Feast of the Seven Fishes (and Dishes).  I’d love for you to leave me a comment and share your holiday traditions.

The post Feast of the Seven Fishes {Christmas Eve Tradition} appeared first on Lemony Thyme.

It has happened.  The coffee-house shift from Pumpkin Spice Lattes to Peppermint Mocha Lattes.  Today in honor of Peppermint Mocha Latte Day my plan was to recreate this phenomenon at home.  That was before I found a bazillion other versions of Starbuck’s copycat recipe for that warm minty frothy beverage we all love.  Hmmm…how about Peppermint Mocha Latte Truffles instead.  Bingo.

My original thought was to make the truffles at the office and share them with my awesome warehouse crew at 3:00 break.  An easy recipe was key.  That’s when I remembered these cuties that Ania shared at our Mardi Gras Party last year.  No-bake Oreo Truffles.  Little bites of love.

Speaking of Oreos, have you seen all the outrageous flavors out there.  I’m all in with Pumpkin, Gingerbread, Birthday Cake and even Root Beer Float, but Fried Chicken and Buffalo Wing Oreos…someone please tell me that’s Photoshop in action.  Today I was happy to find Mint Oreos in full supply on the grocery store shelves.

If you’re like me and have never made Oreo Truffles before, you’re going to love how easy this process is.  One block of cream cheese softened, a package of Mint Crème Oreo Cookies (ground fine in the food processor, which is why I’m making these truffles at home instead of at the office as originally planned), coffee flavored extract, dipping chocolate, and optional sprinkles.  Those are the ingredients.  And for my 5-Ingredients or less friends….including sprinkles….count ’em just five.

The process requires one bowl for ingredients, two hands for mixing and rolling, one parchment lined baking sheet, one cocktail (optional) I include that when I have mindless tasks like rolling truffles or meatballs or dipping truffles (seems to make the process more enjoyable), 1-2 tubs of microwavable dipping chocolate (or bowl of melting chocolate), and your favorite sprinkles.  Aaand we’re good to go.

Peppermint Mocha Latte Truffles will make a wonderful addition to your Holiday Cookie tins as well.

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Peppermint Mocha Latte Truffles

Author Libby with Lemony Thyme

Ingredients

• 1 8- ounce block cream cheese softened
• 1 pkg Mint Crème Oreos crushed or processed fine
• 1 tsp. coffee extract
• 1-2 tubs melting chocolate
• sprinkles optional

Instructions

• Pulverize Oreos and combine with cream cheese. Add coffee extract and mix, by hand. Roll into 1-inch balls and place on parchment lined baking sheet. Chill for 30 minutes before dipping.
• Melt dipping chocolate, according to package instructions. Dip each truffle ball in chocolate, then top with sprinkles. Place on parchment lined baking sheet. Chill 10 minutes.

The post Peppermint Mocha Latte Truffles appeared first on Lemony Thyme.

Rustic Potato Chowder with Bacon.  After one bite I knew we would have to recreate it for Lemony Thyme.  It’s hearty enough to enjoy as a meal and easy enough to become a weeknight favorite.

I was just having a conversation with a friend about how bacon makes everything better.  I’ve shared before that we keep our bacon in the freezer.  That way we always have some on hand and it’s easy to cut into pieces that cook quickly.  Bacon adds wonderful flavor to this chowder, but feel free to omit for a vegetarian version.  Leftover cooked new potatoes also contributed to the minimal effort required.

Rustic Potato Chowder with Bacon.  Another easy weeknight meal to add to your rotation.  Warm, hearty, bacony bowls of love.

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Rustic Potato Chowder {with Bacon}

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 6 slices bacon
• 5-6 small new potatoes
• 1 onion diced
• 2 carrots sliced
• 2 celery stalks diced
• 3 garlic cloves minced
• 4 Tbl. flour
• 6 cups chicken broth
• 2 cups milk
• 1/2 cup sour cream
• salt & pepper to taste
• fresh snipped chives to garnish

Instructions

• If beginning with uncooked potatoes, boil or microwave until just fork tender. Cut into bite-sized pieces; reserve.
• Brown bacon then remove to paper towels to drain. Pour off bacon drippings, leaving 1 Tbl. in soup pan; reserving the rest.
• Add onion, carrots and celery and sauté until carrots are softened; 8-10 minutes. Add garlic and sauté an additional minute, stirring frequently. Add 2 Tbl. reserved bacon drippings and cooked potatoes. Sauté for 2-3 minutes. Dust mixture with flour and cook two minutes, stirring frequently.
• Whisk in broth and milk; bring to a gentle boil. Add in sour cream; reduce to a simmer and assess thickness. If thicker soup is desired, use an immersion blender to puree some of the veggies.
• Season with salt & pepper to taste. Serve with sprinkle of crumbled bacon, snipped chives and shredded cheese, if desired.

The post Rustic Potato Chowder {with Bacon} appeared first on Lemony Thyme.

Someday I think I’d like to do an entire recipe series on ‘How to make this from that.’  In other words, how to enjoy dinner on day one, then turn the leftovers into a completely new meal (or two) the following days.  Our Roasted Veggie Pot Pie {with Herbed Biscuit Crust} is simply Roasted Veggie & White Bean Chowder with a heavenly layer of comfort baked on top.

We enjoyed the chowder so much and even commented on how it had a pot pie feel about it.

Did someone say pot pie?  He gave me the look.  I knew that leftover chowder was soon to become Roasted Veggie Pot Pie.

Because we were in the middle of an Eat Out of the Fridge/Pantry Week and there was no sign of pie crust in the house….I turned to a biscuit topping (yes, I took the easy way out).  We’ll call this our Herbed Biscuit Crust.

Bisquick baking mix, buttermilk, shredded Parmesan cheese, minced fresh herbs, and Mrs. Dash garlic & herb seasoning came together to make our drop biscuits.  Spooned over hot soup and baked until golden and yummy.

I posed this question to our Facebook fans last week.

Now that Fall is here what kind of recipes do you look forward to seeing in your newsfeed?
1. Soups, Stews & Chilis
2. Slow Cooker Recipes
3. Pumpkin & Winter Squash Dishes
4. Casseroles & Comfort Food
5. Other ________________

The results revealed how much we LOVE our Soups, Stews & Chilis AND our Casseroles & Comfort Food.  This Roasted Veggie Pot Pie {with Herbed Biscuit Crust} fell nicely into both categories.

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Roasted Veggie Pot Pie {with Herbed Biscuit Crust}

Author Libby with Lemony Thyme

Ingredients

For pot pie…

• 1 onion diced
• 3-4 carrots diced
• 2-3 celery ribs sliced
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 2 sprigs fresh thyme
• 2 Tbl. olive oil divided
• 2 zucchini sliced & diced
• 2 summer squash sliced & diced
• 1 large or 2 small yellow or red tomatoes, diced
• 1 15-ounce can white beans
• 1 quart vegetable broth
• pinch cayenne pepper
• salt & pepper to taste

For herbed biscuits…

• 1 1/2 cups Bisquick baking mix
• 3/4 cup buttermilk
• 1/2 cup shredded parmesan cheese
• 2-3 Tbl. minced fresh herbs we used parsley, thyme & chives
• 1/2 tsp. Mrs. Dash garlic & herb seasoning

Instructions

• Preheat oven to 400 degrees.
• Heat 1 Tbl. olive oil in a Dutch oven over medium heat. Add diced onion, carrots, celery, thyme sprigs and Mrs. Dash; sauté until tender.
• Meanwhile, put a single layer of zucchini, squash and tomato onto an olive oil coated shallow baking sheet. Bake for 10 minutes, then stir and bake for 10 additional minutes; discard thyme sprig and add to Dutch oven.
• Meanwhile, combine half of the beans with 2 cups of broth in blender and puree. Add to Dutch oven with remaining broth. Simmer for 10 minutes. Season with cayenne, salt & pepper.
• Combine biscuit ingredients. Ladle soup into oven proof crocks and top each with several spoonfuls of biscuit dough. Bake for 20 – 25 minutes or until biscuits are golden brown.

The post Roasted Veggie Pot Pie {with Herbed Biscuit Crust} appeared first on Lemony Thyme.

Hanging on to every fresh produce summer moment over here on Lemony Thyme.  I’m calling this soup Roasted Veggie & White Bean Chowder because it has a creaminess about it and chowders are amazing.  The beautiful thing is the creamy came from the white beans not cream or butter.  That puts this soup squarely in our Healthy Choices category.

Our soup began, like most of our soups do, with a sauté of onion, carrots and celery.  I decided to roast the next veggie layer of flavors, which consisted of summer squash, zucchini and a gorgeous farmers market ‘very ripe’ yellow tomato.  Let’s take a minute to give a shout out to roasted veggies, no matter how you enjoy them.  Roasting a pan of diced veggies in a bit of olive oil & fresh herb sprigs for 20 minutes completely elevates their flavors.

This dish was a recipe-in-motion from the start.  Since today is the eve of a new work week, I had healthy lunch choices on the brain.  My goal was to add very little fat to this recipe and instead let the veggies work their magic.  I pureed half of the white beans with some veggie broth to help thicken the soup.  The result, our Roasted Veggie & White Bean Chowder had a savory, almost chicken pot pie feel.  In the very best way.

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Roasted Veggie & White Bean Chowder

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 onion diced
• 3-4 carrots diced
• 2-3 celery ribs sliced
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 2 sprigs fresh thyme
• 2 Tbl. olive oil divided
• 2 zucchini sliced & diced
• 2 summer squash sliced & diced
• 1 large or 2 small yellow or red tomatoes, sliced
• 1 15-ounce can white beans
• 1 quart vegetable broth
• pinch cayenne pepper
• salt & pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Heat 1 Tbl. olive oil in a Dutch oven over medium heat. Add diced onion, carrots, celery, thyme sprigs and Mrs. Dash; sauté until tender.
• Meanwhile, put a single layer of zucchini, squash and tomato onto an olive oil coated shallow baking sheet. Bake for 10 minutes, then stir and bake for 10 additional minutes; discard thyme sprig and add to Dutch oven.
• Combine half of the beans with 2 cups of broth in blender and puree. Add to Dutch oven with remaining broth. Simmer for 10 minutes. Season with cayenne, salt & pepper.

The post Roasted Veggie & White Bean Chowder appeared first on Lemony Thyme.