Monday, February 16, 2009

Making cornbread. go with chowder!

Brown some sausage or bacon (we get ours from our Peaceful Pastures CSA).
Sautee onions, garlic, celery, sweet peppers.
Add cubed potato and carrot pennies.
Use chicken broth or water -- boil. Season w/ sea salt, black pepper, rosemary and / or sage if you like it. Just as veggies are tender, add in 2 C milk.

We eat variations on chowder quite often during the colder months. Corn, squash, seafood... all make a hearty pot of goodness. And adding greens is an excellent nutritional boost as well.

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