Cold Weather Recipes

Baby it’s cold outside! Time for some comforting, easy-to-make food and you, probably, have ingredients already at hand. When James had jaw surgery, Laura became adept at making soups and stews because he could not have solid food. She is now a master soup-maker. She made soups, allowed them to cool then ran them through the food processor, but I would suggest you skip the pureeing step.

Author: Laura Kirkley

Toasting the corn is the critical step in this recipe. It adds depth and flavor.

Serves: 6

Toasted Corn Chowder

corn chowder


2 tablespoons, butter
1 15.25 oz can, corn – drained (see notes)
3/4 pound, bacon – diced small
2 medium, onions – chopped
4 stalks, celery – chopped
3 1/2 cups, milk
2 cups, chicken stock
6 medium, potatoes – cut in 1/2″ cubes
kosher salt – to taste
ground pepper –┬áto taste
cheddar cheese – grated optional


  1. Melt butter on medium-high heat.
  2. Add drained corn and cook until nicely roasted.
  3. Remove corn from pan and set aside.
  4. In the same pan add bacon, onion and celery.
  5. When bacon becomes limp add roasted corn back to pan.
  6. Continuing cooking until bacon is cooked, but not crispy.
  7. Drain fat.
  8. Add potatoes and enough chicken stock to cover potatoes. Cook until potatoes are al dente.
  9. Add milk to potato mixture and bring to a boil.
  10. Add salt and pepper to taste.
  11. Serve topped with cheddar cheese (optional).

Instead of toasting the corn, you may use a 16 ounce bag of frozen roasted corn from Trader Joes.


Author: Laura S. Kirkley

The addition of toasted corn really makes this different.

Serves: 6

Chili Rojo

chili rojo


1/2 pound, hamburger – 80% Meat/20% Fat
1/2 pound, ground Bison (No Bison? Just use burger)
2 tablespoons, butter
1 11 oz. can, corn – drained
1 14.5 oz. can, diced tomato with liquid
1 15 oz. can, tomato sauce
1 7 oz. can, diced green chiles – do not drain (optional)
1 large, onion – chopped
2 tablespoons, butter
2 tablespoons, chili powder
2 tablespoons, ground cumin
salt and pepper


  1. In a large, heavy-bottomed pan on high heat, toast corn in butter. Corn will pop like popcorn, so cover with a lid or cooking screen. Screen is highly preferred. Do not stir while on heat. When some of the corn is browned, remove from heat until kernels have calmed down, stir. Return to heat and allow more of the corn to brown. Repeat until you are satisfied with color and texture of corn. Remove from heat and turn out into a bowl.
  2. In the same pan, cook the onions until translucent. Add the onions to bowl with corn.
  3. In a large pot, brown hamburger and Bison.
  4. Drain and return to medium heat.
  5. Add diced green chilies, tomato sauce, diced tomatoes, corn, and onions to pan.
  6. Season with chili powder, cumin, salt & pepper
  7. Serve over rice or pasta OR on its own with raw onion, sour cream, cheese, and scallions

    Note: If Bison is unavailable replace with 1/2 pound ground beef.

We like to serve this over rice or pasta. It can also be served on its own in a traditional chili bowl, topped with cheese or sour cream and raw spring onions. If possible let it sit in the refrigerator for a few days, it only gets better.


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