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Corn Chowder Recipe

corn chowder recipe

This corn chowder recipe is so creamy and delicious! Plus it makes enough to last a full week for lunches or suppers. I work full time and although I love to cook, I don’t particularly enjoy having to come up with meal ideas on the fly each day. I like recipes that are quick and easy and will last for the week — leftovers are my life!  That’s why I prefer to do my cooking in bulk on Sunday nights. This corn chowder recipe is yummy and heart warming, but most importantly, it’s practical for all of us who have better things to do than cook and meal plan every day! 😉

corn chowder recipe

I like to use my Logastina dutch oven for this corn chowder recipe because I can keep all the flavor in one pot and it makes enough for lots of leftovers.

I start by browning up the onion with the olive oil or butter. I like to let my onions saute for about 5 minutes then I slowly add in my chicken stock and potatoes. I use liquid chicken bouillon to make my chicken stock because I find it has better flavour. I only add in enough chicken stock to cover my potatoes. Don’t fill the pot with the chicken stock, you just want enough to simmer your potatoes.

corn chowder recipe

I let my potatoes simmer for about 10 minutes and then add in my corn. I like to use a large can of corn and a large can of cream style corn, but you can use whichever you like. Once the corn is added, I let it all cook for another 10 minutes or until the potatoes are cooked. I don’t thicken my corn chowder so I just add in a small container of cream and stir it all together until it is heated through.

corn chowder recipe

I like to make lots so I can divide it up into smaller portions and have my lunches covered for the week. You can freeze your corn chowder but I find that the texture of the potatoes are a bit different when it thaws. I prefer to refrigerate my leftovers and warm them up either on the stove again or in the microwave. This recipe is so good warmed up later, I think it is actually tastier the next day. I love to serve my corn chowder with homemade biscuits or a roll but it is equally as good just on its own!

corn chowder recipe


2 tbsp extra virgin olive oil or butter
1 large white onion, chopped
1 large can of corn
1 large can of cream style corn
3-4 large potatoes, diced into bite size pieces
1 small container of heavy cream
4-6 cups of chicken stock
salt and pepper


1. Heat olive oil or butter in a large pot and sauté the chopped onion.

2. Add in diced potatoes and enough chicken stock to cover the potatoes, simmer for about 10 minutes.

3. Add in corn, salt and pepper and simmer for another 8-1o minutes or until potatoes are cooked.

4. Add in container of heavy cream and heat through.

5. Serve while hot or let cool down and refrigerate for up to 5 days.

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Delicious Chicken Salad Sandwiches

chicke salad sandwiches

Chicken salad sandwiches have been an all time favourite of mine since I was a kid and they are still a go-to recipe I use when in doubt. There is just something so tasty about that toasted hotdog bun! This recipe is easy and can be healthy too if you use low fat mayonnaise and a whole wheat bun. I often think of chicken salad sandwiches as a summer food but when you’re looking for something yummy and fresh in the winter months this is an easy recipe to whip up for lunches or supper.

chicken salad sandwiches

To make these chicken salad sandwiches I chop up my iceberg lettuce, tomatoes and cucumber into bite size chunks and I usually use shredded chicken that I have left over. If I don’t have left over chicken then I poach a couple of chicken breasts while I chop up my veggies. I add all the veggies and chicken in a small bowl with the mayonnaise and salt and pepper. Just use your judgement and add as much or as little mayonnaise as you’d like.

How I like to poach my chicken:

I fill a medium size pot up about half way with water or chicken stock and bring to a gentle boil. Once the water is boiling I add in my chicken breast and season with salt and pepper and let simmer for about 15 minutes or until the center is no longer pink. I usually add some chicken bouillon or onion to my water to add some flavour to the chicken while it cooks but it is not necessary. Once the chicken is cooked I find it easist to use two forks to shred it and then it can easily be added to any recipe I may be making.

Once your veggies are all mixed up I set them aside and toast my hotdog buns in a hot frying pan. I like to butter both sides of the buns and toast them in the pan. This only takes about a minute if the pan is good and hot. Once your buns are good and toasty go ahead and scoop in your veggie mixture and top with paprika and more salt and pepper if you so desire!


Shredded, cooked chicken
Hotdog buns
Iceberg lettuce


1. In a medium bowl mix all the chopped vegetables, chicken, mayonnaise, salt and pepper together.

2. Heat a frying pan and butter both sides of your hotdog buns and toast on both sides until golden brown.

3. Fill hotdog buns with vegetable mix and garnish with paprika.

Serve these babies while they are hot and enjoy! xo. Brittany






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Authentic Mexican Salsa Recipe

One of my favourite parts about this cool fall weather is that we can start cooking more! I find in the summer the weather is too hot and schedules are too busy to do much baking or cooking of any kind. There is nothing better than filling your house with the aroma of your favourite seasonal recipes. One of my personal favourites is this Authentic Mexican Salsa recipe that I’m sharing with you today!

Authentic Mexican Salsa

Authentic Mexican Salsa

This Authentic Mexican Salsa recipe is fairly easy to make and you can modify the recipe to make it as spicy or mild as you like. The only time consuming part of this recipe is the dicing and chopping. To speed things up, we used a mandoline slicer for the peppers and onions.

Authentic Mexican Salsa

Because this salsa recipe is so delicious, Mom and I usually double the recipe so that we don’t have to fight over it 😉 We use a large roast pan strategically placed over two burners on the stove top but if you have a large pot that will also work.

Authentic Mexican Salsa

Basically you just put all of the ingredients in the roast pan and slowly bring it to a boil and let it all simmer and slow cook for about an hour. While it’s doing its own thing, you can do the same and move on to the next project on your To Do List 🙂

Authentic Mexican Salsa

{Authentic Mexican Salsa}

Authentic Mexican Salsa


4 large cans diced tomatoes
6 garlic cloves, minced
1 1/2 cups white onion, diced
2 green peppers, diced
3 red peppers, diced
1 large can tomato paste
1 1/2 cups white vinegar
6 tbsps white sugar
2 tsp cumin
1 tbsp oregano
1-3 large cans jalapeno peppers (optional)
1/2 cup fresh cilantro


1. Mix ingredients together in a large sauce pan and simmer for 45 minutes

2. Add cilantro and simmer for another 15 minutes

3. Process in water bath canner for 20 minutes (optional)


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