Brrr......

Frost on the pumpkins....

No, take a closer look... that is snow on the pumpkins!

We awoke this morning to a pretty little dusting of snow...

the first of the season.

The growing season has sadly come to an end...

Time to clear off the gardens,

heap on the wood

&

get the warm woolly sweaters out...

Summer is over...the reality of it is just settlin' in.

A good day to nestle in and do some stitching

&

cook up a batch of soup

to warm

the tummy...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Come along & let's make some soup...
Some Cheesy Pepper Chowder, that is.

Super easy & and equally delicious!


Melt 2 tablespoons butter in large skillet. Add 1 package (3 cups) frozen pepper and onion stir-fry mixture. This can be found in your frozen foods section. Cook vegetables for 5 - 7 minutes or until tender.

Add 2 minced cloves of garlic, stir for 30 seconds.

Add 1/2 pound of chicken fajita meat. Available in the deli-meat section of the grocery store.

Mix 2 teaspoons of chicken bouillon granules into 1 cup of warm water. Stir in 1/8 - 1/4 teaspoon cayenne pepper. Pour into vegetable/chicken mixture.

Reduce heat; cover and simmer for 5 minutes. It is at this time that I cut up the pepper strips into shorter lengths with the edge of a spatula.

Over medium heat, add 8 ounces shredded Velveeta cheese.

Add 1 cup whipping cream to chicken mixture. Cook and stir until cheese is melted.

Add 1/4 - 1/2 tsp. dried Cilantro; stir to mix in. Let simmer on low heat for 30 minutes, stirring frequently. Watch closely as you don't want this to boil.

I like to serve this chowder with Avocado flavored corn chips (available at Wal-greens...they are yummy!)

Wishing you a warm & cozy evening,

brenda

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