Barb’s Corn & Vegetable Chowder
2 Cups Celery, Including Leaves/Tops
1 Cup Onion
1 Cup Leeks
1 Cup Bell Pepper, Orange or Red
2 Cups Carrots
2 Tbsp Minced Garlic
2 1/2 Cups red Potatoes, Unpeeled
2 Cups Fresh Corn Kernels, Cut from Cob
2 Tsp Perfect Corn on the Cob
1 Tsp Harvest Soup
1/2 Tsp Frehsly Ground Pepper
In a large saucepan heat 2 tbsp oil. Add onion, celery, leeks, pepper, carrots and garlic for about 7 minutes. Stir occasionally. Add potatoes along with 2 1/2 cups water, bring to a simmer and cook till potatoes are tender about 10 minutes. Stir occasionally.
While potatoes are simmering, in a separate pan make the white sauce. Heat 2 1/2 tbsp butter then add 2 1/2 tbsp flour. Stir till incorporated and bubble. Slowly ass 2 1/2 cups milk with whist, stirring constantly until it bubbles and has thickened.
Add in the fresh corn to the vegetables along with the Perfect Corn on the Cob and Harvest Soup, stir gently. Add the white sauce and simmer for 5 more minutes. Taste and adjust seasoning if desired.
Pumpkin Chai Spice Muffins
12-14 Muffins
1 Stick Butter
1 Tbsp MSC Chai Spice
2 Large Eggs
1 Cup Sugar
1 Cup Pumpkin Puree
1 1/3 Cups Flour
1 1/4 Tsp Baking Soda
1/2 Tsp Salt
3/4 Cup Chopped Walnuts
Preheat oven to 350º. Line Muffing tin with liners.
In a small saucepan melt the butter with the Chai Spice.
Whisk together the flour, baking soda, salt and set aside.
In a large bowl whisk the eggs with sugar, pumpkin and Chai butter. Add the flour mixture to the egg mixture and stir till just incorporated.
Scoop the batter into the muffing cups, sprinkle walnuts over the top.
Bake 20-25 minutes until a toothpick inserted comes out clean.
Note: The original recipe called for a tea bag of chai emptied and crushed. I adapted it to use MS Chai Spice blend.