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Category: VISIT the SOUTH™ Recipes

Desserts 0

VISIT the SOUTH Eats™ – Mississippi Mud Pie

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A decadent southern dessert guaranteed to delight your friends and family this holiday season.

Makes 8 Servings

Ingredients:

1/3 cup sugar for crust

8 tablespoons butter, melted

2 cups graham cracker crumbs

1/2 teaspoon cinnamon

8 ounces cream cheese

3/4 cup sugar

3 cups milk

1 package instant chocolate pudding (3 1/2 ounce)

1 package instant butterscotch pudding (3 1/2 ounce)

1 container whipped cream topping

Directions:

  1. Combine graham crackers with 1/3 cup sugar and melted butter.
  2. Press into pie plate.  Set aside.
  3. Blend cream cheese and sugar until smooth and pour into prepared crust.
  4. Mix two pudding mixes and milk until smooth. Pour on top of cheese mixture.
  5. Cover with whipped cream topping and refrigerate.

Grab fork and enjoy. Share with a friend, if you must.

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Foodie finds from all over the SOUTH

Soups 0

VISIT the SOUTH ™ Eats – Corn Chowder

 

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Corn Chowder – photo by Tammy Lee Bradley

 

It is that time of year when the temperatures drop, the sweaters come out of storage, and I crave wonderful homemade soups.   To me, they feel like a hug in a bowl and remind me of my youth on a small farm in Connecticut.  The rows of fresh corn that my father planted in our garden provided us treats like fried corn fritters and various soups. One of my favorites was Corn Chowder.  I actually prefer it to the more popular New England Clam Chowder.

Today I am sharing my favorite Chowder recipe and hope enjoy it.  You will notice that I eliminate onions due to a food allergy but I feel the end result is just as tasty.  Give it a try and feel free to add more bacon. You can never have enough bacon.

Good Eating!

xo tam



Makes 10 Servings

Ingredients:

1/2 cup carrots, finely diced

1/2 cup celery, finely diced

2 1/2 tablespoons garlic, minced

1/4 cup flour

2 quarts chicken stock

1 1/2 cups new red potatoes, cubed and peeled

1 cup heavy cream

6 cups kernel corn, cut from cob

1/2 teaspoon cayenne pepper

1 teaspoon sea salt

1 teaspoon black pepper

1/2 pound crumbled bacon for garnish

1 tablespoon fresh parsley, chopped

Rosemary sprig, for garnish

Directions:

  1. Cook bacon over medium heat in a large stockpot.  Remove crispy bacon, place on paper towel and set aside for garnish.
  2. Add carrots and celery to stockpot.  Cook until carrots are cooked through.
  3. Add garlic and corn and cook additional ten minutes. Stir often to avoid sticking.
  4. Coat vegetables with flour and stir for additional five minutes.
  5. Slowly add chicken stock and mix until there are no flour lumps.
  6. Add potatoes and bring to boil. Simmer and cook for 25 minutes.
  7. Add salt, black pepper, and cayenne pepper.
  8. Stir in heavy cream. Let sit for 5 minutes.
  9. Gently stir in fresh chopped parsley.
  10. Pour into bowls. Garnish with crumbled bacon and rosemary sprig.