Comfort food: recipes for the winter months

Creamy corn chowder

This hearty corn chowder is the perfect meal for a cold, wintery night. Indeed, it’s a recipe you’re sure to come back to again and again.

Start to finish: 45 minutes | Servings: 6 Ingredients

• 6 slices bacon, chopped • 1 leek (the white part only), finely chopped • 1 large potato, diced • 20 ounces corn kernels (fresh, frozen or canned) • 13.5 ounces creamed corn • 1-1/2 cups chicken or vegetable broth • 1 cup milk • 1/2 cup (15%) cream • 1 sprig fresh rosemary • 1 bay leaf • Salt and pepper to taste • 4 chives, chopped

Directions

1. In a large pot, cook the bacon. When it’s almost done, add the leek. Continue to cook until the bacon is crispy and the leek is translucent. Drain the bacon grease. 2. Add the potato, corn, broth, milk, cream, rosemary and bay leaf and bring to a boil. Reduce the heat and simmer for 25 minutes or until the potato is soft. 3. Salt and pepper to taste. 4. Garnish with the chives, then serve and enjoy.

Vegetarian shepherd’s pie

Say hello to a new family favorite. This classic dish with a twist is so tasty, you may want a second serving.

Start to finish: 1 hour | Servings: 4-6

Ingredients • 4 medium-sized sweet potatoes, cut into big chunks • 1/4 cup milk • 2 tablespoons butter • 1 tablespoon olive oil • 1 large onion, finely chopped • 1 clove garlic, finely chopped • 1 carrot, diced • 1 celery stalk, diced • 1 cup button mushrooms, sliced • 1 19-ounce can lentils, drained and rinsed • 1 teaspoon dried thyme • Salt and pepper to taste

RECIPES for the winter months

You can make individual portions by building the shepherd’s pie in several ramekins.

There’s nothing better than a meal made in the slow cooker, especially when it’s this chili con carne.

Start to finish: 8 hours and 15 minutes (15 minutes active) | Servings: 10

Ingredients • 1 pound ground beef • 2 tablespoons olive oil, divided • 1 large onion, diced • 1 celery stalk, diced • 1 carrot, diced • 2 garlic cloves, minced • 2 tablespoons chili seasoning • 1 teaspoon ground cumin • 1 teaspoon dried oregano • 1/4 cup ketchup • 1 28-ounce can diced tomatoes • 1 18-ounce can kidney beans, rinsed and drained • 1 red pepper, diced • 1/4 cup brown sugar • 1/4 cup beef broth • Salt and pepper • 1 cup sour cream • 2 green onions, sliced Directions 1. In a large pan over high heat, warm 1

tablespoon of the olive oil and brown the beef in it. Transfer the meat to the slow cooker. 2. In the same pan, heat the remaining olive oil and cook the onion, celery and carrot. When it’s almost done, add the garlic, chili seasoning, cumin and dried oregano. Cook for 2 or 3 minutes or until fragrant. 3. Add the ketchup, diced tomatoes, beans, red pepper, brown sugar and beef broth and cook until hot. Salt and pepper to taste. 4. Pour over the beef in the slow cooker and cook on low for 8 hours or on high for 4 hours. 5. Taste and adjust the flavor by adding more chili seasoning, salt and pepper, if necessary. 6. Serve topped with a dollop of sour cream and some of the sliced green onion.

Directions 1. Preheat the oven to 350 °F. 2. Cook sweet potatoes in boiling water until tender. Drain the water, add the milk and butter and mash until smooth. Salt and pepper to taste and set aside. 3. Heat the oil in a large pan, and sauté the onion, garlic, carrot, celery and mushrooms for about five minutes or until soft. Add the lentils and thyme.

Mix well and transfer to an 8 x 11 inch baking dish. Cover with the sweet potato puree. 4. Cook for about 30 minutes and serve.