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Makes 8 1-cup servings

4 ears fresh corn
6 slices bacon, cooked and diced
4 chicken tenders, cooked and diced (consider adding with milk)
3 medium potatoes, cubed
1 bell pepper (green and/or red), chopped
1 medium onion, chopped
2 stalks celery, chopped
2 cups chicken broth
black pepper, ground to taste
1 habañero pepper
1 T butter
2 c milk

  1. Remove corn from cobs, reserve cobs. Place all but milk, butter and habañero into slow cooker/crock pot, with cobs. Cook on high for 7-9 hours.
  2. Remove cobs, puree 3/4 of the soup using immersion blender. Add milk and butter, stir.
  3. Cut top off habañero, de-seed/rib while keeping whole, then submerge in soup. Return soup on high heat for another hour.
  4. Remove habañero and serve.
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via Martha Stewart

Serves 4

2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil

A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.

Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.

Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.

via Martha Stewart

6 Servings

3 cups leeks , washed very well and then thinly sliced (about 6 large, white and pale green parts only)
½ cup unsalted butter
3 ½ cups whole milk
6 tablespoons all-purpose flour
1 ½ lbs potatoes (about 4 large)
1 lb butternut squash , peeled, seeded, quartered and cut into 1/8 inch slices
1 ½ cups gruyere cheese , coarsley grated (about 4 ounces)
Preheat oven to 400 degrees.

Generously butter a 3 quart baking dish (at least 2 inches deep).

In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.

In a saucepan, bring the milk just to boil (don’t scald; just keep warm).

In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour – cooking and constantly whisking for about 3 minutes.

Add heated milk in a stream, whisking, and bring to a boil.

Simmer this sauce, whisking, for 1 minute – or until thickened – and season with salt and pepper.

Peel potatoes and slice 1/8 inch thick.

Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.

Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.

Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.

Bake, covered with foil, in middle of the oven for about 20 minutes.

Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender.