It's A Snow Day! Potato Corn Chowder & Chili Casserole

Okay, it isn't an official snow day; school IS open today (God only knows why), but I called my daughter in absent. I am NOT driving anywhere today. If she was taking her SAT's I'd take her, but this is half-day kindergarten. We have about 2 inches of snow on the ground now and it is supposed to keep snowing continuously until tomorrow morning and leave us with 10-13 inches! I am sure the streets are okay now, but what will they be like later when I would go to pick her up? I'll do some reading work with her here at home, thank you very much.

The last few dinner nights have not been exciting. On Sunday we ordered a capricciosa pizza, which is like bruschetta topping on a pizza crust covered with mozzarella cheese - it is SO good! On Monday night I made a frozen Tombstone Supreme pizza (yeah, we love pizza), and on Tuesday I made egg & cheese sandwiches.

Last night I made potato corn chowder and it was great! I think I got the recipe from Rachel Ray magazine, but I am not sure. The use of butter and heavy cream makes me think of Paula Deen, so maybe it's her recipe. Anyway, here it is:

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POTATO CORN CHOWDER

1/4 cup butter
1 yellow onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
1 - 3lb. bag red potatoes, cut into 1/2 inch pieces
3 - 14.5oz. cans chicken broth
1 - 10oz. bag frozen corn, thawed
2 cups heavy whipping cream
1 tbsp. minced fresh thyme
1 tsp. salt
1/2 tsp. pepper
1 - 5oz. package shredded Swiss cheese
bread bowls, optional
garnish: fresh thyme sprig

In a large dutch oven, melt butter over medium heat. Add onion, bell pepper, celery, and garlic; cook for 6-8 minutes or until veggies are tender. Add potatoes, broth, and corn; bring to a boil over medium-high heat. Reduce heat, and simmer uncovered for 20 minutes. Add cream, thyme, salt, and pepper; simmer uncovered for 20 minutes. Add cheese, stirring until melted. Serve soup in bread bowls, and garnish with thyme sprig if desired.
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Yum, yum, yum! It was delicious and perfect on a cold day, I only wish I'd thought to make some rolls to go with it. Oh well.

Tonight we are going to have Chili Casserole, I got this recipe from Tried & True Cooking With Heidi. She always has lots of quick and easy (and delicious) recipes on her blog. Go check it out if you haven't already! Here is her recipe:

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CHILI CASSEROLE

1 lb. ground beef
1 onion, chopped
1 pkt. chili seasoning
8 oz. can tomato sauce
1/2 cup water
2 cans pinto beans, drained
1 can sliced olives, drained
2 cups shredded cheddar cheese
1 cup Frito corn chips

Brown ground beef and drain off fat. Add onion, chili seasoning, tomato sauce, and water. Simmer, uncovered, for 10 minutes. In a 2 quart casserole dish layer half the meat, beans, olives, and cheese. Repeat the layers ending with the corn chips and cheese. Cover with foil and bake at 350 degrees for 25 minutes. Remove cover and bake for 5 minutes more or until crispy on top.
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I will be using black beans instead of pinto, and a tablespoon or two of chili powder instead of the packet (because I forgot to buy one). I will also make some cornbread to go along with this tonight.

Well, I am going to go get some housework done and then bundle us up and shovel some snow! Have a great day!

Happy eating!