Mexican Corn Chowder

This recipe essentially comes from my boyfriend’s mom.  However, we make it a little bit different.  We had it for dinner tonight and I ate two large bowls.  I absolutely love it with a dollop of sour cream and some tortilla chips (in case there isn’t enough corn already!).


One of the wonderful things about this recipe is it can be made any time of year, since most of the ingredients are canned and it’s made in a Crock Pot. However, it would be great to use fresh when available too.  I know part of my family (in Michigan) who will husk and partially cook corn on the cob to freeze for the winter when it’s unavailable.

Mexican Corn Chowder

6 cans cream style corn, not drained
2 cans corn, drained
2 cans diced tomatoes, not drained (I used diced tomatoes with sweet onion tonight)
1 package bacon, cooked, drained, and chopped
1 onion, chopped
2 Tbsp garlic, chopped (I just estimated it)
Chopped jalapeno, to taste (I used about a tablespoon and a half of nacho slices from a jar tonight)
2 cans potatoes, sliced OR 2 large potatoes, peeled and sliced

Crock Pot directions:
Open up canned vegetables and add to Crock Pot.  Start to cook bacon over medium heat in a frying pan.  While bacon is cooking, chop up onion, jalapeno, and potatoes.  Once bacon is done cooking, discard (or store) bacon grease leaving about 1 Tablespoon of bacon in the pan.  Sauté the onion, garlic, and jalapeno in the bacon fat. If using fresh potatoes, sauté those as well.  If using canned, simply add to Crock Pot without cooking them. Once the onions start to turn translucent, add pan contents to Crock Pot.  Mix together well and cook on high for 4-5 hours (or on low 8-10 hours)  or until warm.

Stove directions:
Cook bacon over medium heat in a frying pan. While bacon is cooking, chop up onion, jalapeno, and potatoes.  Once bacon is done cooking, discard (or store) bacon grease leaving about 1 Tablespoon of bacon in the pan.  Sauté the onion, garlic, and jalapeno in the bacon fat. If using fresh potatoes, sauté those as well.  Once the onions start to turn translucent, add all ingredients back in and cook on the stove for 20-25 minutes.

Grape Salad

I first tried this recipe at a family gathering and one of my aunts had made it.  I was a bit nervous to try it because the combination seemed funny. It was absolutely delicious.  I can't wait to make it again soon.

3 pounds seedless grapes - plucked, washed, and dried
1 8oz block cream cheese
1 tsp. vanilla
1 8oz container sour cream

Mix cream cheese, vanilla, and sour cream; add grapes.

Topping:
1 cup brown sugar
1 cup chopped pecans or walnut halves

Mix together and sprinkle on top of grape mixture.

Lazy Day Lasagna

1 12 oz container cottage cheese

2 cups shredded mozzarella cheese

2 eggs

½ cup chopped parsley

1 tsp. onion powder

½ tsp. dried basil leaves

½ tsp. pepper

1 32 oz jar spaghetti sauce

¾ pound cooked ground beef

12 uncooked lasagna noodles

¼ cup water

Grated Parmesan cheese

In large bowl, mix first 7 (first group) ingredients until well blended; set aside.  In medium bowl, mix together spaghetti sauce and meat.  In 12x8x2 baking dish, spread ¾ cup meat sauce.  Layer 4 uncooked noodles on top of meat sauce.  Spread with half of cottage cheese mixture and 1½ cups meat sauce.  Layer 4 more uncooked noodles on top of meat sauce.  Spread with remaining cottage cheese mixture.  Top with remaining 4 uncooked noodles and remaining meat sauce.  Pour water around edges of casserole*.  Cover tightly with lid.  Bake in 375 oven for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender.  Let stand 10 minutes before serving.  Serve with Parmesan cheese. 

*If freezing, do not add water.  After removing from freezer, add water around edges.