This was my Thanksgiving dinner.
I spent the day deep cleaning my kitchen, then cooking and enjoying this delicious meal.
My son went to his dad's for the holiday, so it was just me and our 2 pups.
Lots of leftovers for the next 2 or 3 days! I used up some aging stuff in my fridge/freezer that I cleaned out today, and some of the green onions I had re-planted from the store (let's see if it grows back again!), and some fresh rosemary I have growing in a pot on my porch.
Happy Gratitude Day, everyone! β€οΈπ₯³
I am grateful for my little family, and how God has provided for us through hard times.
I found a picture of my dog Banjo when she was a puppy, OMG she was so cute! She still is, but now she's getting to be an old lady. So am I π΅πΆ
RECIPE:
Potato Corn Chowder
Ingredients
-2 lbs (5 med-large) Yukon Gold Potatoes, diced
-2 large Carrots, sliced
-4-5 cups Corn Kernels
-1 Onion, diced
-1/4 Cup Cheese (cut small or shredded)
-1/2 Cup Raw Cashews
-1 Cup Milk
-3 Cups Veg Broth
-1 TBS Butter
-Seasonings: Salt and Pepper, Powdered Paprika, Dried Tarragon, Dried Thyme, Powdered Onion (1/2 - 1 tsp each)
-Chopped Green Onions and rosemary for garnish
Instructions
1-Saute carrots and onions until translucent
2-add potatoes with pinch of salt, cook for a few mins
3-add corn and seasonings, stir well.
4-add broth. Boil until potatoes are soft.
5-Blend the milk, cheese and cashews with 2 cups of the chowder. Then add it back to the pot to make it creamy. Adjust seasonings as desired for taste.
6-dish up and garnish.
.... let's not forget what turkeys are grateful for today :::
vegans, lol

....