Recipe: Crab Corn Chowder

I haven’t written up a recipe in awhile. But rest assured, I stayed busy in the kitchen all year.

I tend to prefer broth-like soups, but every wet, cold wintry day demands a spicy stick-to-your-ribs seafood chowder.

This recipe pairs crab and corn together for liquid gold creamy goodness. During warmer months, I usually omit the potatoes, but recently DH demanded potatoes in his chowder, so in they went.

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When Mushrooms Go Wrong + Recipe: Gruyere Cream Cheese Mushroom Soup

I love mushrooms. I love their earthy taste especially when roasted. I love that they are capable of absorbing and releasing flavors depending on the dish. Deep-fried, stir-fried, braised, stuffed, stewed, grilled, or even raw, I’ll add a fungus to my dish any time the opportunity presents itself.

I have several mushroom soup recipes in my collection in an attempt to squeeze out as much shroom flavor from the edible fungi. One of my fave

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Recipe: Basic Bone Broth

I’ve been having a blast lately making soups with my homemade bone broth, mostly derivations of Vietnamese pho, minus the banh (or rice noodles). It made for a more mindful and healthier start to 2017.

Bone broth is so easy to make, it makes me wonder why I ever bothered buying cartons of the store-bought stuff (e.g., convenience). But studies have revealed the healthy benefits of collagen, gelatin and all the minerals and electrolytes that go into bone broth (hello, gut health, reduced inflammationalleviating joint issues, hydration for post-workout and the list goes on) that it’s an easy decision to skip the commercial boxed or bouillon types.

So for my