Nordstrom Parmesan Crostini

 I saw that Nordstrom shared their Tomato Soup recipe along with their Parmesan Crostini recipe during the Covid-19 lockdown. I made the crostini and it's amazing! Definitely something I'll make for all tomato soups. 

Nordstrom Parmesan Crostini

(Source: Nordstrom)

1 cup (2 sticks) unsalted butter, softened to room temperature

5 ounces freshly grated parmesan cheese

1 teaspoon kosher salt

1 1/2 teaspoon granulated garlic

2 tablespoons Italian flat-leaf parsley, finely chopped

Baguette, cut diagonally into 3/8 inch thick slices, each about 5 inches long (approx 24 slices)

Mix butter, cheese, salt, granulated garlic, and parsley together in large bowl. Spread a tablespoon of butter mixture onto crostini. Bake in a 350 degree oven for about 12 minutes until golden brown. 

Roasted Poblano Corn Potato Chowder with Bacon and Gouda Cheese

 This is such a great and hearty soup! A new favorite in our household. 

Roasted Poblano Corn Potato Chowder with Bacon and Gouda Cheese

(Source: From a Chef's Kitchen) 

8 slices bacon

3 tablespoons canola or vegetable oil

2 tablespoons butter

1 large onion, chopped

6 cloves garlic, chopped

6 tablespoons all-purpose flour

6 cups chicken broth

1 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes

6 large Poblano peppers, roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)

1 bag (12-ounce) frozen corn kernels, thawed under hot tap water

1 cup heavy cream

2 cups shredded Gouda cheese

Salt and freshly ground black pepper, to taste

 Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate. Crumble when cool. Wipe out the Dutch oven. Heat oil and butter over medium-high heat in the Dutch oven. Add the onion, reduce heat to medium-low and cook 7-8 minutes or until softened. Stir in the garlic and cook briefly, approximately 15 seconds. Add the flour and cook 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender. Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese and stir until cheese has melted. Add half the bacon, reserving the remainder for garnishing the chowder. Season to taste with salt and black pepper to taste. Serve in bowls, garnished with crumbled bacon.