So I was checking my email on Yahoo...and I saw this article. I have had Simply Lemonade and it is pretty awesome and I have used Pepperidge Farm Puff Pastry Sheets which are pretty awesome also....but Rao's sauce is THE BEST JARRED SAUCE EVER MADE!! If I am not using homemade..this is my "go to" sauce because it does, in fact, taste like homemade.
http://shopping.yahoo.com/articles/yshoppingarticles/583/8-grocery-store-products-that-are-better-than-homemade-really/
4.06.2011
Smoky Corn Chowder with Bacon
Smoky Corn Chowder with Bacon
10 slices bacon, cut into 1/2-inch pieces
1 large Vidalia onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 - 10 oz. packages frozen sweet corn
3 cups chicken stock
1 cup half and half
4 scallions, thinly sliced
Kosher salt and ground white pepper
In a Dutch Oven, cook the bacon over medium heat until crisp. Transfer to a paper towel lined plate. Pour out the drippings reserving 2 tablespoons and return the pot to medium heat. Cook the onions in the reserved drippings, stirring occasionally, until soft. Add the garlic, paprika and crushed red pepper and cook, stirring for 2 minutes. Stir in corn, broth and half and half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return the the pot and add 1/2 teaspoon each of the salt and pepper. Stir to combine. Pour soup into bowls and top with the bacon and scallions.
10 slices bacon, cut into 1/2-inch pieces
1 large Vidalia onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 - 10 oz. packages frozen sweet corn
3 cups chicken stock
1 cup half and half
4 scallions, thinly sliced
Kosher salt and ground white pepper
In a Dutch Oven, cook the bacon over medium heat until crisp. Transfer to a paper towel lined plate. Pour out the drippings reserving 2 tablespoons and return the pot to medium heat. Cook the onions in the reserved drippings, stirring occasionally, until soft. Add the garlic, paprika and crushed red pepper and cook, stirring for 2 minutes. Stir in corn, broth and half and half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return the the pot and add 1/2 teaspoon each of the salt and pepper. Stir to combine. Pour soup into bowls and top with the bacon and scallions.
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