Linda at 2nd Cup of Coffee brings us some bloggy deliciousness with Fall into Flavor each Monday. Check out her recipe meme today for the bloggers’ best recipes. I thought I’d tell you about our Halloween night, and the dinner we shared with friends.

Friday evening, we had our 2^nd Annual Pumpkin Carving Contest with our daughter, Lindsay, and her boyfriend, Andrew, and his family. This year, Andrew’s parents, Judy and Charlie, hosted it at their house, so we took turns answering the door to trick-or-treaters and had a great dinner, then the fierce competition began. We brought the corn and potato chowder and jalapeno cornbread and Judy made a delicious spinach salad and sweet potato cake. Here are my recipes and a few pictures of the carving competition.

Just so you’ll know, Lindsay and Andrew won Grand Prize with their entry of Scary Cat, but Judy came in a close second with the “Sick” award with her pumpkin “losing” it. Mike and I did a political theme, “Sarah Punkin.” And Charlie stuck with the geometric traditional category. This has turned out to be quite a fun yearly event! Enjoy these dishes the next cool night, but be warned. There is a little spicy kick in both.

Corn and Potato Chowder

¼ cup butter
3 Tablespoons flour
3 potatoes, cooked on high 3 min. ea. in microwave
1 qt. whipping cream
2 cups frozen corn
2 cans chopped green chiles
4 large roasted red peppers in oil, drained, seeded, and chopped
1 Tablespoon + (to taste) Tony Chashere’s^© Creole seasoning

Garnish with:
Crumbled bacon
Chopped chives
grated cheddar cheese                                                                              

Brown flour in butter until golden in a large stock pot. Slowly whisk in 4 cups vegetable broth. Peel and chop partially cooked potatoes, and add to broth. Continue cooking over medium low heat. Add remaining ingredients, adding cream last. Continue cooking over medium low heat for 45-50 minutes, until soup is bubbly and potatoes are tender. Serve in bowls and garnish with cheese, bacon and chives.

Jalapeño Cornbread

2 boxes Jiffy^© cornbread
2 eggs
½ 14 oz. can cream-style corn
¾ cup milk
1 cup grated cheese
½ cup chopped green onion
1/2 cup pickled jalapeños, sliced
1 small jar pimiento, finely chopped

Mix cornbread mix, eggs, cream-style corn, and milk. Add grated cheese, onion, jalapenos, and pimiento. Pour into a greased 9 x 13 rectangular baking pan. Bake at 400 degree oven for 20 minutes or until toothpick comes out clean from center.