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

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!
xoxo Darby

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