Corn chowder and masala chai

The cold winter months are the perfect time for cozy and comforting meals, which is why I have brought you two recipes that will warm your soul. First, a rich and creamy corn chowder filled with sip-worthy delicacies. Then, a masala chai that will infuse your kitchen with scents of well-being and your palate with soothing tranquility.

Joy bauer

Calling all chowder lovers! This version has all of the restaurant feel, but it’s made with lighter ingredients and simpler instructions. This bowl of healthy treats is like the summer sun. Since corn is out of season during the winter months, I like to use canned corn for convenience – and also because it allows me to incorporate the flavorful corn broth that usually remains. . But if you have fresh or frozen corn on hand, you can easily swap it out and just add 1 ½ cups of extra broth.

A few notes on potatoes: I generally use small red potatoes and leave the skin on; it provides fiber and nice red specs throughout. But you can certainly use any type of potato and remove the skin from it. Also, you can follow my directions and remove 3/4 of the potato pieces before mashing (this way some potatoes are mashed in the soup, but you will still have potato chunks. in your soup bowl) or leave all the pieces of potatoes in the pot and mash them into the soup. We love it both ways in the Bauer house!

Get the recipe here.

Joy bauer

Oh my God, I love the cellar! Subtly sweet and full of comforting spices, it always hits the mark, especially on cold winter days. Native to Southeast Asia, masala chai has become a household favorite in the United States and around the world. I load my interpretation of chai with traditional spices including cardamom, pepper, cinnamon, ginger, plus a pinch of fennel seeds and optional nutmeg. The spices are simmered to perfection in water and black tea, then mixed with milk, vanilla and honey for a heavenly tasting. Because this specialty drink is more complicated than steeping tea in a tea bag, I prefer to make a big batch ahead of time for storage in the fridge. Then when I feel like a smoke, I just pour it into a mug and heat it up in the microwave. Feel free to use whatever milk or sweetener you prefer – and you can customize each spice to your liking, but this recipe offers a solid place to start.

For more tasty recipes, check out Joy’s cookbook “Joy Bauer’s Superfood!” and follow her on Instagram, Facebook and Twitter.

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