Easy Cookasing From the Freezer

 

Easy Dinner: Corn Chowder and Chili Cheese Dogs

Corn Chowder and Chili recipes are below.

Chili dogs

Ingredients

For 2 servings

2 of your favorite hot dogs, any type

2 hot dog buns

1 cup chili, heated

1 cup shredded cheddar cheese

Cooking spray

Directions

Use your air energy or broiler.

Cook the hotdogs under the broiler or in the air-fryer for about 4 minutes on each side.

Spray the inside of the cut buns with cooking spray. Lightly toast the hot dog buns.

Cut 2 squares of foil and place them on a cookie sheet. Place the buns with the hot dog on the foil. Pour ½ cup chili on each hot dog and top that with ½ cup cheese on each hot dog. Place the tray under the broiler and heat until the cheese melts. Cook for just a minute or two until the cheese begins to melt.

Serve each sandwich with a cup of corn chowder.

I have in my freezer several quarts of Corn Chiwder and Chili. When you want a quick meal roses types of food come in handy.

Corn Chowder

For the Corn Stock:

4 cups chicken broth

1 1/2 cups milk

1 cup heavy cream

For the Corn Chowder:

4 cups corn kernels (from 4-5 ears of corn), reserve cobs for stock

4 oz (4 slices) bacon, chopped

1 large onion, finely diced (1 1/2 cup)

1 large carrot, cut into 1/4" dice (1 cup)

3 stalks celery, finely diced (1 cup)

1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4" thick pieces

2-3 tsp sea salt, or to taste

1/4 tsp black pepper

1/4 tsp cayenne pepper, or to taste

2 Tbsp Chives, chopped, to garnish

Directions

Corn Stock:

Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  

Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using the corn stock in the next step.

Corn Chowder:

Place a 5 Qt Dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

In the same pot, add chopped onion, celery, and carrot to the bacon fat and cook uncovered, stirring occasionally, until the onion is soft (7-8 min).

Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered for 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Place the chowder into freezer quiet containers and store it in your freezer.

Chili

Ingredients

 

2 lbs ground beef 85/15

29 ounces of canned tomato sauce

29 ounces of canned kidney beans not drained

29 ounces canned pinto beans not drained

28 ounces canned tomatoes chopped (not drained)

1 yellow onion diced

1 diced jalapeno de-seeded and de-veined

2 stalks of celery chopped

1 green bell pepper chopped

1 tablespoon cumin powder

1/4 cup chili powder

1 teaspoon black pepper

2 teaspoons salt

1 cup water

1 tablespoon butter

Directions

In a heavy-bottomed stockpot brown the ground beef.

Drain the fat.

Add in the rest of the ingredients (except the butter) and bring to a boil.

Lower to a simmer and cook uncovered (please keep at a simmer level) for 2 hours stirring occasionally.

Add in the butter and stir until fully melted and incorporated. Pour the chili into freezer quart containers and store in your freezer.