Recipe(tried): Chef Jack's Corn Chowder and Apple Walnut Muffins

Hey Y'All,

Brrrrrrr, it's cold outside, this morning it was in the 30's and there is a freeze expected this weekend. It will be in the 20's and that means we have to cover tender plants overnight. It's quite a sight to drive around and see people's plants covered in different materials....towels, plastic sheeting, and different bed sheets which give the yard a "quilted" look.

When it gets cold like this, I truly enjoy making a soup to go along with some muffins. Any leftover soup can be canned in those pretty mason jars and taken to neighbors and friends or just keep them in the fridge for enjoying them later. There's nothing I enjoy more than slathering butter on a warm muffin... and the muffin recipe I am about to share with you is a keeper.

Chef Jack is a friend of Paula Deen's from Hilton Head, SC. This recipe appears in the Winter 2006 issue of Taste of the South. If y'all haven't seen a copy of Southern Lady or Taste of the South, you're missing out on a lot. Both magazines are filled with stories and super recipes. Kitchen Queens will adore these two magazines.

I don't know if I have mentioned before my love affair with old black and white movies. The latest one I have enjoyed and recommend is Peyton Place. It is set in 1941 in a New England town. I loved watching the home and kitchen decorations and the clothes worn in that era. Lana Turner stars in it and gives an excellent performance. Catch it if you can.

Keep Warm in January! Gina

---

CHEF JACK'S CORN CHOWDER
source: Winter 2006 Taste of the South
yields: 4-6 servings

1/2 cup butter
1 small onion, diced
1 small carrot, diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups corn kernals
3 cups chicken stock
2 cups half and half
1 pinch grated nutmeg
salt to taste
ground black pepper to taste

Melt 1/2 cup butter in a large skilet over medium heat on stovetop. Add onions, carrots, celery and garlic. Saute for 2 minutes.

Add flour and stir to make a roux. Cook until roux is light brown. Set aside to cool at room temperature.

Meanwhile, combine corn and chicken stock in a large saucepot. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.

Add corn and stock to roux mixture whisking to prevent lumps. Return to heat and bring to a boil. Mixture should become very thick.

In a small saucepan, gently heat the half and half, add to corn mixture, stir in nutmeg, salt and pepper.

---

APPLE WALNUT MUFFINS

1 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
2 large eggs
3/4 cup sugar (I use Splenda)
1 1/2 cups finely chopped apples
5 Tbsp. warm melted butter
1/2 cup chopped walnuts

Preheat oven to 400. Grease a 12 muffin tin.

Whisk together the first 5 ingredients.

In a separate bowl, add the eggs and sugar and whisk together. Let stand for 10 minutes.

Stir in the dry ingredients until moistened. Do not overmix. Stir in the apples, butter and nuts; mix. The batter will not be smooth. Pour mixture in 1/2 way into each cup of the prepared muffin tin.

Bake for 14-16 minutes or until tester comes out clean. Remove from oven and cool on rack slightly before serving.