Corn Chowder and Parmesan Stuffed Mushrooms

So here's those two recipes that I mentioned the other day but was too lazy to share at the time. :)

The corn chowder recipe is very simple but soooo tasty. I'm obsessed with the flavour that the cumin seeds add. I always seem to want to make this soup on a Sunday afternoon when the weather starts to get cool. It made enough for us to have two meals, plus leftovers to freeze. 

The stuffed mushroom recipe is one of my favourites of all time. I bring these mushrooms to every potluck or dinner that I go to and every single one is gone when I go back for seconds. They are also super simple to make but so scrumptious. The cayenne pepper adds a little unexpected kick. Just for fun.

Corn Chowder

Source: The Essential Vegetarian Cookbook

Serves: 8

Image Source: Cookbooks Anonymous

Ingredients:

3 oz butter

2 large onions, finely chopped

1 clove garlic, crushed (I use two 'cause I like to have stinky garlic breath, heh heh)

2 tsp cumin seeds

4 cups vegetable stock (sometimes I use chicken stock)

2 medium potatoes, peeled and chopped 

1 cup canned creamed-style corn

2 cups fresh corn kernels

3 tbsp chopped fresh parsley

1 cup grated cheddar cheese (I grate extra and sprinkle on top when serving)

salt and freshly ground pepper

3 tbsp cream

2 tbsp chopped fresh chives, to garnish

Directions

1. Heat the butter in large heavy-based pan. Add the onions and cook over medium-high heat for 5 minutes or until golden. Add garlic and cumin seeds, cook 1 minute, stirring constantly. Add vegetable stock, bring to a boil. Add potatoes and reduce heat. Simmer, uncovered, 10 minutes.

2. Add the creamed corn, corn kernels, and parsley. Bring to a boil, reduce heat, simmer for 10 minutes. Stir through the cheese, salt and pepper to taste, and cream. Heat gently until the cheese melts. Serve immediately, sprinkled with copped chives (and more cheeeeeeese).

Mouth-Watering Stuffed Mushrooms

Source: All Recipes

Image Source: Smirks and Quirks

Ingredients:

12 whole fresh mushrooms (the filling makes enough to stuff 24 regular mushrooms)

1 tbsp vegetable oil
1 tbsp minced garlic
1 (8 oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Tip: You can brush the shrooms lightly with butter before cooking to prevent them from drying out.

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So, you'll have to let me know if you try any of these recipes (and actually like them).  ;)