[grilled tortilla chips]

Corn tortillas

Olive oil

Salt (mix it up - I like garlic salt)

I use a panini press, but an indoor grill or skillet would work also. 

Heat panini press. Drizzle a little olive oil on corn tortilla and sprinkle with salt. Using a basting brush or fingers, spread oil and salt on one side of tortilla. Put on panini press and grill until turning golden brown. Turn tortilla a quarter turn and continue grilling until crisp, but not burnt. Cut into chips immediately. Enjoy warm or at room temp. 

[super easy corn and shrimp chowder]

Serves 2 generous servings.  Serve with garlic bread.

3 ears corn, kernels cut off the cobs, cobs reserved

1 Tbsp unsalted butter

1/2 medium yellow onion, chopped

1 cup chicken broth

1/4 cup heavy cream

salt and pepper

1/2 pound large shrimp, peeled, deveined and cut into 1-inch pieces

2 green onions, white and green parts, chopped

4 strips bacon

Heat oven to 375 and place bacon on pyrex pan.  Cook for 20 minutes or until crisp.  Transfer to paper towels and let rest.  Chop and reserve.

Put the corn cobs in a large pot with just enough water to cover, (at least 5 cups).  Bring the cobs to a boil and boil for 20 minutes.  Discard the cobs and reserve 1 1/2 cups of corn-infused water.  

In a medium saucepan, melt the butter over medium heat.  Add the onion and cook, stirring occasionally until opaque and softened, about 5 minutes.  Add the corn kernels you cut from the cobs, chicken broth, cream and 1 1/2 cups of the corn water.  Season with salt and pepper to taste and bring to a boil.  Lower the heat and let simmer for about 10 minutes.  Add the shrimp and simmer until opaque, about 2 to 3 minutes.  

Ladle the chowder into soup bowls and garnish with the green onion and chopped bacon.  Enjoy!

[stuffed cornish hens]

2-1 1/2-pound cornish hens
4 slices bacon
3/4 cup corn kernels
1 small white onion, diced
3 large carrots, chopped
2 tablespoons olive oil
3 cups chicken stock Salt & Pepper

Seasoning for Hens: (adjust to liking - this is an estimate)
1 tsp Cajun Seasoning
1 tsp Onion Powder
1/4 tsp Pepper
1/4 tsp Garlic Powder
 
Directions
Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine corn, onion, carrots, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish gravy.

[corn chowder]

Adapted from Rachel Ray's 'Bacon-Makes-It-Better Corn Chowder' This soup is really filling and can serve 4 - so we had two bowls of leftovers. They re-heat really well from the fridge and keep for a few days after.

1 quart chicken stock or broth (4 cups)
4 ears of fresh corn, shucked
1 tbsp olive oil
6-7 slices bacon, chopped
2 tbsp unsalted butter
1 large yellow onion, diced
3 garlic cloves, chopped
1 tbsp fresh thyme leaves, chopped
1 bay leaf
4-8 dashes hot sauce, Tapatio (we like some heat, but if you don't - try 4 small dashes)
2 tbsp all-purpose flour
1 cup heavy cream
Salt and Pepper

Place the chicken stock/broth in a large pot (3 quart pan will do), over high heat, bring to a boil. While it comes to a boil, prepare the corn - cut off the corn kernels from the cobs and reserve the kernels. Add the cobs to the stock cover and simmer over low heat. (Let is simmer until you add it to everything else later).

Preheat a large soup pot over medium-high heat with the olive oil. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon (leave as much liquid as possible in the pot) and place on a plate lined with a paper towel. Return the pot to the heat and add the butter. When the butter is melted, add the yellow onion, garlic, thyme, bay leaf, hot sauce, salt and pepper (just a little - adjust later). Cook, stirring frequently until the onions are starting to brown.

Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes (stirring). Add the flour and cook for 1 minute. Remove the corn cobs from the broth and add the broth to the onions and corn in the soup pot. Add the cream and bring to a simmer. Cook for 10 minutes.

Serve the soup garnished with lots of the crispy bacon pieces and saltines, oyster crackers or crusty bread.