Wednesday, March 1, 2017

Chicken & Corn Chowder

Last week it was cold and rainy for several days in a row.  What’s better on a rainy day than a nice deep bowl of thick chowder with a nicely buttered piece of toast for dunking?!  I decided to make a chowder using just the ingredients I had on hand (because there was nooooo way I was loading both babies into the car to go to the grocery store in the rain!)  I’ve never made this before but it turned out to be pretty good and a ONE pot meal so I thought I would share my recipe with you.Chicken and Corn ChowderFrom the Kitchen of Darby HawleyIngredients:
2 lbs chicken tenders
8 slices bacon, chopped
1/4 cup butter
1 red bell pepper, chopped
1 onion, chopped
2 jalapeños, chopped & membranes removed
6 cloves garlic, minced
5 small potatoes, diced
4 green onions, diced
1/2 cup flour
3 pints (or 6 cups) chicken stock (from cooking chicken + chicken bouillon and water)
sea salt & ground black pepper, to taste
2 1/2 cups frozen corn
1 1/2 cups cream

Directions:
1. Boil chicken until cooked.  Then reserve the water as your “chicken stock” for later and shred the chicken.
2. Cook bacon until crispy then remove and place on a paper towel.
3. In the same pan that you cooked the bacon, saute the red pepper, onion, jalapenos, & garlic in the bacon grease and butter for about 3 minutes.
4. Stir in flour and continue to cook and stir for about 2-3 minutes.  Then very slowly add in the chicken stock that you boiled the chicken in.  If you don’t have 3 pints just supplement with water and chicken bouillon.  stir until well blended but still thick.
5. Add shredded chicken, potatoes, salt & pepper. Bring to a boil, stirring frequently and then reduce to low and cook (uncovered) for 10 minutes and stirring occasionally.
6. About 10-15 minutes before serving add the corn & cream.
7. Serve with bacon, green onions, & warm buttered toast.
8. Enjoy!
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