What to Eat This Week – Easy Fall Eating

In my house, we’d rather overspend a little on AC in the summer, and underspend on heat in the fall/winter. That means when it gets cold outside, it’s most likely pretty brisk in the house. As I’m writing this, it’s about 60 degrees in my living room. While my fingers are a little numb and I have blankets layered on top of me, this cool snap means it’s finally SOUP WEATHER! And there’s no better way to warm up than with a hot bowl of savory delicious soup.
I’m kicking off #WhatToEatThisWeek with one of our Farmer’s favorite chowders, using some late-season sweet corn that I cut off cobs and threw in the freezer in September. I’ll make double the recipe, so I have lots of leftovers for lunches all week long. Then it’s heartier, healthier dinners all week long, with a perfect butternut squash soup to gather around on Saturday. Fall is here, friends. Let’s feast. 
Heart-warming corn chowder, courtesy of the Barstows. 



4 thick slices bacon, chopped
2 tablespoons Cabot Salted Butter
3 cups chopped onion
¼ cup King Arthur All-Purpose Flour
1 teaspoon table salt
½ teaspoon black pepper
¼ teaspoon ground turmeric
6 cups chicken stock
3 cups diced unpeeled white potato
4 cups fresh corn kernels, or 1(16-oz) bag frozen corn kernels, thawed
8 ounce Cabot Sharp Cheddar, shredded (about 2 cups) plus more for garnish
1 cup half-and-half
Sliced green onions, optional


Add a simple protein – a grilled pork chop or chicken breast – to make this tasty kale caesar a complete meal.


1 large bunch curly kale, washed, stems removed and leaves cut into bite sized pieces
¼ cup extra virgin olive oil, divided
1 small clove garlic, smashed and peeled
½ teaspoon coarse kosher salt
2 anchovy filets
1 tablespoon lemon juice
1 teaspoon Dijon mustard
6 ounces Cabot Alpine Cheddar, shredded (about 1½ cups)
1 ½ cup croutons
Freshly ground pepper, to taste


What better way to crest the middle of the week than with homemade chicken pot pie.


Cheddar Crust

  • ¾ cup King Arthur White Whole-Wheat Flour
  • 1/3 cup King Arthur All-Purpose Flour, plus more for dusting
  • ¼ teaspoon salt
  • 4 tablespoons cold Cabot Unsalted Butter, cut into chunks
  • 6 ounces shredded Cabot Farmhouse Reserve or New York Extra Sharp Cheddar, divided (about 3/4 cup)
  • 4 to 7 tablespoons ice water
  • 1 egg, beaten
  • pinch each coarse salt and pepper, optional


  • 2 large chicken breasts
  • 2 tablespoons canola oil
  • 1 medium onion diced, about 1 3/4 cups
  • 1 cup diced carrots
  • ¾ cup chopped celery
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup King Arthur All-Purpose Flour
  • 2 cups reduced-sodium chicken broth
  • 1 cup frozen peas
  • 1 tablespoon chopped mixed fresh herbs, such as sage and thyme


Simple, quick, and delicious toasted sandwiches.


1 (16-inch) loaf French bread, split lengthwise
3 tablespoons honey mustard
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot Pepper Jack or Cabot Sharp Lite50 Cheddar, grated (about 2 cups)*
2 plum tomatoes, sliced
½ pound sliced ham or smoked turkey breast


Pair a movie night with a quick & delicious 10-minute Mac n Cheese.


About ½ cup plain or flavored packaged toasted croutons, preferably all-natural (optional)
2 cups uncooked small elbow macaroni, whole wheat or regular
2 cups milk*
2 level tablespoons cornstarch
2 tablespoons warm water
12 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 3 cups)
1 teaspoon Dijon mustard


Make double – so you can enjoy the leftovers next week for lunches!


2 pounds butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Light Sour Cream
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
1 tablespoon Cabot Salted Butter
¼ teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
1 tablespoon sugar (optional)
Chopped fresh chives for garnish

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