I’ve made this with freezer corn that we have put up and with corn from the grocery store. Either provide a great foundation for this soup that is a meal.

I love my dutch oven and this soup is ideal for it. There are tons of options on Amazon, depending on the size you want! My Crusty No Knead Dutch Oven Bread would be a perfect complement to this soup.

Creamy Corn Chowder

Recipe Tips:

• If you have fresh corn-use it! This is delicious with frozen grocery store corn but using fresh frozen corn in the winter makes this a truly warm hug! 
• YES, it calls for a pound of bacon! You can definitely use less, but don’t!
• I have 3 ways to cook bacon and you don’t have to saute the onions in the bacon grease, but you should!
• You could totally add cooked crumbled sausage to this soup for more protein.

You might also love my Crab and Corn Chowder!

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Creamy Corn Chowder

Hearty and filling, a soup that is a full meal.

Ingredients

• 1 pound bacon
• 1 medium onion - diced
• 1 medium potato - peeled and cubed small
• 2 cups chicken broth
• 3 cups frozen or fresh off the cob corn
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1½ cups milk
• 4 teaspoons flour
• 2 cups shredded cheese

Instructions

• In a pan or dutch oven large enough for all the soup fry your bacon - you can cut it up into small pieces before you fry or crumble it later
• Once bacon is done remove from the pan leaving the grease - set bacon aside
• Leaving 2-3 Tablespoons of bacon grease in the pan saute the onions in it for a few minutes until they start to soften and are tender but not brown
• Stir in the chicken broth and potato cubes, bring to a boil, reduce heat and simmer for 10 minutes
• Stir in the corn and simmer for 10 more minutes until potatoes and corn are tender-stirring occasionally
• In a small bowl whisk the flour, milk, salt and pepper together until combined - slowly stir into soup - cook and stir until slightly thickened and bubbly
• Stir in half of the cooked bacon - serve with remaining bacon and shredded cheese on top

Notes

Optional garnish: parsley, green onions

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I love this recipe because the dough is super easy to make and not finicky. This recipe calls for very little yeast but a long rising time.

Perfect to throw together the night before, allow to rise all night, and bake fresh in the morning. Or throw together in the morning, allow to rest all day, and have fresh bread for supper.

Crusty No Knead Dutch Oven Bread

I love my dutch oven and am constantly on the search for new recipes to use it for. A dutch oven really holds in the heat and distributes it evenly. For meats, stews, and now bread, it definitely earns its place in my kitchen.

I have had mine for years but this white one made by Lodge is my future one!

This recipe is literally the easiest homemade artisan bread ever. Four pantry ingredients are all it takes to fresh homemade bread at home.

Other Dutch Oven Recipes:

• Braised Beef Short Ribs
• Golden Mushroom Chicken
• Traditional Beef Pot Roast Dinner

Peep that Farmlife towel……just click here!

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Crusty No Knead Dutch Oven Bread

With 4 simple everyday ingredients, you can make a delicious artisan crusty bread.

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon yeast
• 1½ cups warm water about 110°
• 3-4 Tablespoons butter

Instructions

• In a large bowl combine the dry ingredients: flour, salt, yeast
• Pour the warm water into the dry ingredients and stir to incorporate with a wooden spoon, danish whisk or your hands. Don't over work - just pull the dry ingredients and water together - dough will be shaggy, shape into a ball.
• Cover the bowl tightly with plastic wrap and set on the counter for it to rise. Allow to rise 12-18 hours at room temperature.
• After the dough has risen, pre-heat the oven to 450° and go ahead and place your empty dutch oven with the lid on it in the oven while it is pre-heating.
• Turn the dough out onto a lightly floured piece of parchment paper and shape into a ball or an oval - depending on the shape of your dutch oven - my dutch oven is an oval so I shape my dough that way - cover with a cloth and allow dough to rest until oven has come up to temperature and your dutch oven is hot.
• Carefully remove the pot from the oven and place the dough and parchment paper into the hot pot and place back in the oven with the lid on.
• Bake for 30 minutes with the lid on then remove lid and bake for another 15 minutes.
• Remove from the oven and remove the bread from the pot - immediately and carefully rub the loaf with the butter, all of the butter!!

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After the short ribs are fully cooked you can make an amazing gravy with the liquid and of course serve it over my favorite mashed potato recipe.  Seriously guys this meal will impress anybody and it really isn’t hard at all!

Braised Beef Short Ribs

It appears in my pics that I might of been a little over enthusiastic with the flat leaf parsley…….but it really adds another layer of flavor to this rich dish.  Now don’t get me wrong, if you don’t have any don’t let that stop you from making this!

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Braised Beef Short Ribs

Author Jent

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1 onion diced
• 3 carrots quartered length wise and diced
• 8 whole beef short ribs
• salt and pepper to taste
• 1/4-1/2 cup flour
• 3 1/2 cups low-sodium beef broth - divided
• 2 Tablespoons tomato paste
• 1 Tablespoon Herbs de Provence
• Optional: parsley for garnish

Instructions

• Heat 1 Tablespoon oil and 1 Tablespoon butter in a large dutch oven over medium heat.
• Add onions to the pan and sauté for a few minutes, stirring constantly.
• Add carrots and cook for 2 more minutes. Remove veggies to a plate.
• Salt and pepper the ribs, then coat all sides in flour.
• Add 1 Tablespoon oil and another Tablespoon of butter to the pan and turn heat to high.
• Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
• Pour in 1 cup beef broth and scrape bottom of pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
• Add remaining beef broth
• Stir in tomato paste and Herbs de Provence
• Add ribs, onions and carrots to the liquid.
• Cover with the lid and place in a preheated 350 degree oven for 2 hours, reduce heat to 325 degrees and cook for an additional hour
• Serve with rice or mashed potatoes

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I love chowders, probably because they are thick and hearty. More than a soup but less than a meal – it’s just how my brain works. Serve with a good bread or biscuits and no one walks away not satisfied.

I’m not gonna lie, I love my dutch oven so any excuse to use it I grab!

Now don’t get me wrong you can make this in any pot and it will turn out great! I do love to smell soup slow cooking all day on the stove, dutch oven or a big soup pot!

Crab and Corn Chowder

I know this chowder calls for canned crab and some may raise eyebrows. If you’re on the coast or have access to fresh crab by all means use it. But for those of us landlocked I’m always amazed the quality of seafood we can access. Because if I had to wait to eat seafood only when I visited the coast, well I would never get to eat seafood!

Hearty Soups:

Homemade Chicken Noodle Soup

Instant Pot Stuffed Pepper Soup

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Crab and Corn Chowder

Author Jent

Ingredients

• 8 slices of bacon
• 1 medium onion diced
• 2 ribs diced celery
• 6 baby red potatoes petite diced
• 3-4 teaspoons Old Bay Seasonings
• 3 Tablespoons of butter
• 1 1/2 Tablespoons flour
• 4 cups chicken broth
• 10 ounce frozen corn
• 21 ounce can of lump crab meat drained
• 1 cup heavy cream

Instructions

• Cut up bacon into bits and saute in your dutch oven or pan
• Once done, remove bacon from pan and add onion, celery and diced potatoes-cook for 3-5 minutes until tender
• Add butter and flour to pan with onion, celery and diced potatoes and combine gently cooking for 3-5 minutes, stirring, don't burn
• Add chicken broth, corn, crab meat, Old Bay and bacon to pan, gently stirring, cook till thickened
• Add heavy cream and serve

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Cubed steak can be a pretty tough cut of meat – the reason they cube…..or tenderize it with the criss cross cuts!  But cooked right and seasoned simply with salt, pepper and a flour coating and its an awesome down home meal!

Serve it with mashed potatoes smothered in the pan drippings made into gravy and I’m back home at Mom’s table!

I think the secret is a good fry on each side and then hanging out in the cast iron skillet in the oven. It really helps make that meat cut with a fork and melt in your mouth!

I always fry with a combination of vegetable oil and butter – vegetable oil allows the butter to cook without burning at a higher temperature!  Butter, because well, BUTTER!

Beef Cubed Steak and Pan Gravy

You’re gonna wanna serve this with my favorite mashed potatoes – believe me! I love traditional mashed potatoes with dishes like this because while the potatoes are creamy and good the gravy flavor compliments them well.

This meal totally takes me back to my childhood. I can remember during the busy seasons of planting and harvest  how hard it was to wait for my Dad to come in for supper. Mom always did her best to make us wait and eat as a family. But it never failed, as soon as she gave the ok to eat we would hear his pick-up truck pull in the drive.

We 3 kids thought it was hysterical to quickly rearrange our food to look uneaten, lick our fork clean and attempt not to giggle when he walked in the door. Three kids sitting there looking like we were waiting patiently for him to join us.

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Beef Cubed Steak and Pan Gravy

Author Jent

Ingredients

• 4 Cubed Steaks
• 1/2 cup flour
• 1/2 - 1 teaspoon salt
• 1/2- 1 teaspoon black pepper
• 2 Tablespoons Vegetable Oil

Gravy

• 4 Tablespoons butter
• 4 Tablespoons flour salt, pepper dredge from steaks
• 2 cups of liquid -either beef broth or milk......or 1 of each

Instructions

• Combine flour, salt and pepper in a shallow bowl big enough to dredge cubed steaks in
• Heat oil and butter in frying pan that is oven safe
• Pat steaks dry and dredge in flour mixture on both sides
• Fry steaks on both sides 5-6 minutes until a nice golden crust is formed
• Remove steaks from pan, set aside while you make gravy
• Add 4 Tablespoons of butter to pan along with 4 Tablespoons of your flour dredge, combine into a paste
• Add 2 cups of liquid to rue and whisk to combine, scraping up bits from pan
• Place steaks back in gravy and cover
• Place frying pan with steaks in a preheated 350 degree oven for 20-30 minutes until steaks are fork tender

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Don’t get me wrong I love the convenience of the crock pot but I love a roast browned and baked in the oven!  It isn’t any harder than the crock pot. Really the waiting for it to perfectly cook is the toughest part!

This is a one pot meal too! You brown your roast in the pan and your veggies cook with your roast. Then you make your gravy in the same pan!

It’s those brown bits from the roast that start this gravy off on the right foot!  And if you’re all in the mood to further spoil those you love use some heavy cream in this gravy along with the milk. I can’t even begin to tell you how your people will love you!

I used whole petite potatoes and left my carrots whole, this takes a little longer to cook but worth it for me!  However you can use regular potatoes quartered and cut your carrots smaller – it’s all up to you, just use a fork to check for tenderness so you know they are done and ready to serve.

Traditional Beef Pot Roast Dinner

Can I just add if you serve this with my Honey Wheat Oat Bread and Cherry Pie for dessert, well they may give you a standing ovation!

Another great family dinner idea is my Golden Mushroom Chicken.

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Traditional Beef Pot Roast Dinner

Author Jent

Ingredients

• 1/4 cup flour
• 2 teaspoons salt
• 1 1/4 teaspoons pepper
• 4-5 pound beef roast
• 2 Tablespoons butter or vegetable oil
• 1 cup water or beef broth
• 1.5 pounds of petite potatoes left whole
• 8 whole carrots peeled ends cut off
• 1-2 whole onions peeled and cut in half

For Gravy

• 4 Tablespoons butter
• 4 Tablespoons flour
• 2 cups milk
• salt and pepper to taste

Instructions

• Combine flour, salt and pepper; cover roast in flour mixture
• Melt butter or heat vegetable oil in dutch oven or pan big enough for roast, potatoes, carrots and onions
• Brown roast on all sides
• Add water or beef broth and put a lid on your pan or cover with foil - place in a pre-heated 325 degree oven for approximately 4 hours or until meat is tender
• About 1 and half hours before end of cooking time add potatoes, carrots and onions - salt and pepper vegetables to taste
• Once roast and vegetables are cooked remove from pan and place on serving platter and cover lightly with foil to keep warm
• To your roast pan add 4 Tablespoons butter and 4 Tablespoons of flour and cook together
• Add 2 cups of milk and be sure to scrap up all the goodie brown bits on the bottom of the pan and stir till gravy is thick - salt and pepper to taste and serve!

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I’m a northerner with a love for southern food…..

well, all food!

A long time ago, when the kids were little, Chris and I had a chance for a long weekend getaway without kids!  We chose New Orleans – well ok I chose New Orleans!  We fell in love with the city – well ok we aren’t city people – we fell in love with the food!

I could never claim to make true southern dishes like Shrimp Creole, Red Beans and Rice, Grits, Jambalaya……any of it, as good as anyone can in the south!  But, as a born and bred Yankee I don’t do too bad if I do say so myself!

My kids eat this!  I consider that a huge win, as I have legit meat and potatoes kids-well and pizza, lots and lots of pizza!

Shrimp Creole

I love that this is a one-pan dish, anything with this much flavor in one pot is high on my list. The combination of ingredients tastes so good together.

The basis for most cajun and creole cooking is the holy trinity. Three basic ingredients: onion, celery, and bell pepper. Now I am no expert on this by any means my “knowledge” is merely from personal experience and taste. I’m not a fan of green bell peppers so I always use red, yellow, or orange. If you prefer green, by all means, use green.

If you are looking to celebrate and make this meal complete, I got you covered. Mix up a pitcher of my Hurricane Cocktail, Yankee Style, and some Jalapeno Corn Muffins. 

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Shrimp Creole

Author Jent

Ingredients

• 1 stick of butter
• 1 Tablespoon plus 1 teaspoon flour
• 2 bell peppers-any color you love - cut into large chunks
• 1 large onion cut into large chunks
• 2 celery stalks diced
• 6 canned whole plum tomatoes from a 28 ounce can, crushed
• 1 can 14.5 ounces chicken broth
• 2 teaspoons fresh chopped parsley
• 1 1/2 teaspoons cajun seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon Red Hot or choice of hot sauce - more or less to taste
• 1 pound large shrimp - peeled deveined, and tails removed

Instructions

• Melt butter in large Dutch Oven or large pan, add flour and cook over medium heat until light brown
• Add bell peppers, onions and celery-sauce until soft
• Add tomatoes, chicken broth, parsley, spices, salt and hot sauce - bring to a boil and simmer until vegetable are soft and mixture has thickened-approx 30 minutes
• Stir in shrimp and cook until pink and cooked through
• Serve over or under white rice

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

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And I’m not even gonna lie – those mashed potatoes are Instant!!!  I can make killer mashed potatoes but on busy nights Instant are an amazing time saver and carry your beef and noodles just as good as homemade!

These are basically just my Crockpot Beef and Noodles fixed on the stovetop!  I use cooked shredded beef in this recipe that allows it to be an quick easy meal to throw together at the last minute on those busy nights!

Cooking an extra large roast in the crock pot version and freezing half comes in handy!  Or prepping meat ahead of time in the Instant Pot works here as well!  Anything to make those busy nights easy and those extra kitchen appliances earn their keep!

I love to have my kids help with meals and this is an easy one to start them off with!  It’s a simple throw together meal that gives them satisfaction!  Don’t get me wrong, they aren’t always thrilled when I tell them they are in charge of supper but they still do it!

Easy Stovetop Beef and Noodles

Classic comfort food done in under 30 minutes makes this a go to recipe for my family.

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Easy Stovetop Beef and Noodles

Author Jent

Ingredients

• 2-3 cups cooked shredded beef roast
• 1 can cream of mushroom
• 1 stick of butter
• 4 cups of beef broth
• 16 ounce bag of egg noodles

Instructions

• Combine cream of mushroom, butter and beef broth in a pan and heat to a slow boil
• Add in beef and egg noodles, stir to combine, cook till noodles are done

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We had tried every kind of jarred sauce there is and a bazillion different homemade recipes till I finally hit the nail on the head with this one! While this uses your favorite jarred sauce it’s the combination of meat, and mushrooms then allowing the sauce to simmer that puts it over the top.

This recipe makes the house smell amazing and makes enough 3-4 meals, what more could you ask for out of a recipe!  Technically I suppose this would fall under the category ‘semi-homemade’. But then, if anybody really wants to argue that technicality they really don’t want to eat my cooking very bad!!

Super Meaty Homemade Spaghetti Sauce

When I make this recipe we usually have spaghetti for supper that night. Then I make a 9×12 pan of lasagna for the freezer and put the rest of the sauce in a couple of Ziploc freezer bags.  These make for easy spaghetti meals when the kids expect to eat and I haven’t planned ahead!

This sauce is loaded with meat – 4 pounds to be exact!  I use jarred sauce and the super-secret ingredient is mushrooms!  Why super secret – because 2/3 of my kids hate mushrooms but eat this sauce like it’s going out of style!

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Super Meaty Spaghetti Sauce

Author Jent

Ingredients

• 2 pounds of ground hamburger
• 2 pounds of ground Italian sausage
• 8-12 ounces of finely diced mushrooms
• 3-4 jars of your favorite spaghetti sauce
• water to rinse spaghetti jars

Instructions

• Brown the hamburger and sausage in a large dutch oven or pan
• Once the meat is browned and fully cooked drain it if there is an excess of fat, then add the finely diced mushrooms and continue browning the meat and mushrooms for 5 minutes.
• Add the 3-4 jars of spaghetti sauce depending on the consistency that you like, once you empty the jar put a 1/4 cup of water in the jar put the lid back on and shake to clean the jar out then pour that into the pan as well- do this for all the spaghetti sauce jars-the sauce will simmer and cook out the excess water.
• Stir thoroughly and allow to simmer on extra-low heat stirring occasionally for a couple of hours (the longer the more mingled the flavors get) or put in the crockpot on low for several hours.

Notes

I usually only cook this with 3 jars of sauce and then as I use it for meals I can add additional sauce if I feel like it is overly meat heavy.

Dice the mushrooms as small as your family likes or leave them in bigger chunks – diced petite they literally melt into the sauce and meat. My kids were never the wiser!

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