Corn

Ingredients 2 tbsp olive oil 1 large onion, diced well Most of a head of celery (1.5 cups or so), diced small, do this well 1 tsp salt One large carrot, diced small 1 bell pepper, diced 3 cups diced potatoes (4 small, 2 large), dice small 3 cups water (no more!, maybe a smidge less for a thicker chowder) 1 tsp dried thyme 1 lb frozen corn (one package usually) 1 cup milk (almond or oat works fine) 3-4 oz cream cheese, plain 1 cup shredded cheese (cheddar or similar) Black pepper and salt to taste Optional, 2 tsp chopped fresh dill Saltines (to crumble and add in) Instructions Heat oil and cook onions, celery, carrots, bell pepper, and salt until soft. Add potatoes, water and thyme. Bring to simmer and cook ~5 minutes. Add corn and thyme, simmer and cook another ~5 minutes until all veggies are tender Keep simmering. Meanwhile, add two cups of soup into a blender along with milk, cream cheese, shredded cheese. Whirl until smooth Pour puree back into pot and bring back to temperature gently Season with salt and pepper to taste. Add dill. Serve with saltines or crackers Notes Do not shortchange cooking times, more if anything Don’t add too much water Crackers are key to making it a 10. By itself maybe an 8 or 9

Ingredients 3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can 1/4 cup mayo 2 tbsp sour cream 1/2 cup crumbled cotija cheese (or fresca if that is all that is available) 2 tbsp lime juice 1/2 tsp salt 2 tsp everything but the elote seasoning 2 tbsp olive oil 3 large cloves garlic minced Package of sliced portobello mushrooms ...

Ingredients Main boil: 1 12oz beer 6 qts water 4 bay leaves 0.75 cups old bay seasoning 1.5 tbsp paprika 1.5 tbsp cayenne (to taste) 1 tbsp black pepper (to taste) 1.5 tbsp thyme 2 sliced lemons 9 garlic cloves, peeled and smashed 2 medium onions, sliced 2 tbsp salt 2 lb small red potatoes, halved (or do other types of potatoes and cut appropriately to get that small size) 5 ears corn, cut into thirds 1 lb andouille sausage or more if less seafood, make serving size, 1-3 inch segments A bunch of seafood for example: 1.5 lb snow crab, 1 lb lobster tails, 1 lb mussels, 1 lb clams, 2 lb shrimp, etc. Make it equal ~6 pounds whatever you do Boil sauce: ...