Corn Chowder

My grandmother would make care packages for us growing up which just meant she'd make us dinner. Every other week, my brother and I would get to request what we'd want to eat...Corn Chowder was always one of my favorite requests.

 
1 Medium onion, diced
1/2 lb Bacon, cut into pieces
2 medium sized Russet Potato (or 4 new red potatoes), diced
1 Leek stalk, chopped
2 Ears of Corn, kernels cut off the cob (or 1c frozed corn)
3 Celery stalks
2 Carrots  
4-5c water
1 tbs Butter
2 tbs all purpose flour
1/4c Heavy cream
Salt & Pepper to taste

Dice up vegetables. In a large pot, place potatoes in water and boil for 10 minutes. Water level should barely cover the potatoes

In a separate pan, fry the bacon, onions, & butter. Add salt & pepper to taste. Add other vegetable until they sweat, then add flour. Then combine in the pot with water and potatoes. Boil for about 15-20 minutes, when vegetables are cooked, add cream and stir. Continue to keep medium heat for another 5 minutes, but do not let the soup boil after adding the cream.

Gingerbread Cookies

1 1/2c Butter (3 sticks)
1 1/2c Granulated Sugar
1/2c Brown Sugar
2 Eggs
1/4c Molassas
4 1/2c All Purpose Flour
4tsp Ground Ginger
1tbs Fresh Ginger, grated
2tsp Cinnamon
2tsp Baking Soda
1/2tsp Salt


Cream butter and sugar. Add all other ingredients, stirring in the flour last. Cover with plastic and chill in the refrigerator for an hour. 

Scoop out dough and dust with Sugar.

Bake @ 350 for 10-12 minutes.