Posts Tagged With: Corn Chowder Recipe

Authors in Bloom 6th Annual Blog Hop–Sharing 2 Recipes and GIVEAWAY Kindle Fire/Nook

Dianne Venetta_AIB Logo_2015


 Welcome to the Authors in Bloom Blog Hop!



This year’s grand prize is an Ereader of the winner’s choice (Kindle Fire or Nook) along with a $25 gift card for the ebook retailer of choice. Grand Prize winners will be Winners will be posted on both the first (Dianne Venetta) and last (BloominThyme’s) websites.


***To win the grand prize, you must visit each and every author on the hop. *** 

Powered by Linky Tools

Click here to view this Linky Tools list…



I’m also giving away a $5 Amazon Gift Card

(Open to USA residents 18 years or older. Click HERE for giveaway rules.)


Prize winners will be announced on April 7th.





Besides gardening, I enjoy cooking. This year I’m going to share two recipes that I hope you all enjoy…

This first recipe is a combination of about three that I found on  As with most recipes from there, I read several before picking one, and usually I read the comments to see what others did to change the original. One of my favorite soups is Corn Chowder. But I’ve never made it, until I decided to make it for a soup sale the social committee was sponsoring at work.  So, I searched for a recipe, or rather several, that sounded good, and picked and chose what I liked from them, then combined those things and added a few things of my own into a brand new recipe. This is what I came up with.

Corn Chowder with Bacon and Ham 


6 slices of bacon, chopped

1 onion, chopped

¾ cup water

2 potatoes, chopped

2 stocks of celery, chopped

2 carrots, chopped

2 (14.75 oz) cans cream style corn

2 (15.25 oz) can whole kernel corn with liquid of 1 can

1 cup ham cubes

½ teaspoon salt

ground black pepper to taste

1 to 2 teaspoons ham flavored soup base

2 tablespoons flour

1 can evaporated milk

½ cup half-and-half

1 teaspoon parsley


  1. Fry chopped bacon until crisp in a Dutch oven or stockpot. Remove bacon from drippings and set aside.
  2. Add chopped onion to bacon drippings and sauté until tender. Add water, potatoes, celery, and carrots. Cover and simmer until tender, 15-20 minutes.
  3. Stir in canned corn (both cream style and whole kernel), salt, pepper, soup base, and ham cubes. Bring to a boil, stirring frequently.
  4. Reduce heat until no longer boiling and let simmer just under a boil for five minutes.
  5. Whisk flour into half-and-half. Stir both evaporated milk and half-and-half mixture into soup, let simmer just under a boil for five minutes, or until soup thickens.
  6. Stir in parsley and bacon crumbles to serve.

Oh, and it was a best seller at the soup sale.


This next recipe was passed down to me from my mom, and it in turn had been passed down to her. This is my family’s favorite cheesecake, and a tradition for Christmas, Easter, and even other special occasions. Once, I made this for a baby shower and decorated it with edible flowers. It has the look and texture of a soufflé and a mild creamy flavor. It is delicious with either canned or fresh fruit, and homemade whipped cream. Definitely a desert for angels…



Preheat oven to 325 degrees

Mix together:

20-25 Graham crackers crushed or 1 box of Graham cracker crumbs

¼ to ½ pound of salted butter softened

3 tablespoons powdered sugar

Press onto the bottom and sides of 9 inch spring form pan, set aside.

Cream together:

2 large packages of cream cheese (8 ounce each)—I’ve used ⅓ less fat cream cheese with success, but fat free does not work.

½ cup sugar

2 tablespoons flour

Separate 4 eggs, beat yolks into cream mixture one at a time.

Beat in 1 teaspoon vanilla and 1 cup Half-and-Half.

Beat egg whites until stiff and fold (do not over mix) into mixture.

Pour into crust, back 60-70 minutes. With oven door open, leave cake in oven 1 half hour after baking to cool.

Remove spring form pan while cake is still warm to touch.

Top with canned pie filling or fresh fruit and garnish with whipped topping or whipped cream


Whipped Cream:

Freeze bowl and beaters for at least 2 hours before beginning.

1 cup of heavy whipping cream

Beat on medium speed for 30 seconds, then add 1 tablespoon of powdered sugar. Beat on medium speed until stiff. When cream begins to thicken, reduce speed and watch that cream does not turn to butter. When topping begins to appear shinny, stop beating. The toping is ready and it is thick enough to be piped through a pastry bag (if desired) and held overnight.

(Photos only used for presentation. Although, my corn chowder did look a lot like the one pictured, I couldn’t find a cheesecake picture that looked like my mom’s cheesecake.)


All of my Kensington Publishing / Lyrical Press books are on sale across all vendors for a very limited time!!

Find book information and buy links at  THE COLTON GAMBLERS 

Gambling On A Secret, Gambling On A Heart, Gambling On A Dream, Sara Walter Ellwood, contemporary western romance, romantic suspense, cowboy romance, Texas romance, small town romance, Colton Gamblers, Lyrical Press, Kensington Publishing, Native American romance

Gambling On A Secret—FREE

Gambling On A Heart— $0.99

Gambling On A Dream— $0.99



Find book information and buy links at SINGING TO THE HEART






Powered by Linky Tools

Click here to view this Linky Tools list…

Categories: Blog Hop, Colton Gambers, Singing to the Heart | Tags: , , , , , , , | 19 Comments

Blog at

%d bloggers like this: