April showers bring... April snow????

SNOW????  It's in the forecast.  In fact, Nebraska had drifts over 2 foot high last time I checked.  So much for grilling this weekend.   I'm trying to decide if I want to fix Beef Stroganoff or SW Corn Chowder.   Time will tell I guess, but I'll post the recipes just in case anyone is interested.  Trust me, they are both YUMMY!

Southwestern Corn Chowder

• 1 small onion, chopped fine
• 3 cups chicken broth
• 2 cups fresh or frozen corn
• 2 potatoes, peeled and diced
• 1 rib celery, chopped fine
• 2 cups milk, 2% or whole
• 1 cup cheddar cheese, shredded
• ½ teaspoon cumin
• ½ teaspoon cayene pepper
• 1 4 oz can green chiles
• 2 tablespoons butter

In a large saucepan, melt butter and add onions. Saute until tender; about 5 minutes. Stir in chicken broth and remaining vegetables; bring to a boil, then reduce heat and simmer covered 5-6 minutes, until potatoes are tender. remove about 2 cups of soup, make a puree using a potato masher, blender or food processor. Return to your pan containing the remaining soup. Stir in milk, cheese and seasonings. Simmer an additional 10 minutes. Serve with hot biscuits or warm flour tortillas. For a variation, you can top the chowder with crumbled tortilla chips.

Beth's Beef Stroganoff

2 lbs ground beef
1 small onion chopped
2 cans cream of mush soup
1 packet dry onion soup mix
1 small container sour cream
1 8-oz pkg cream cheese

Brown the ground beef and onion - then add mush soup and onion soup mix.  Either let simmer for 20-30 mins or crock pot for 8-10 hrs on low. Add the sour cream and cream cheese at the end and heat until blended - 20 mins in crock pot - 10 on stove. Serve it over noodles or biscuits.


Stay warm and enjoy!