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cheesy chicken tortilla cups, guacamole
crabcakes, corn on the cob
crockpot chicken and noodles
Greek shrimp salad
Asian pulled pork sandwiches. edamame succotash
biscuit chicken pot pie, salad
hoisin glazed pork tenderloin, brown rice, broccoli

Sunday, October 11, 2009

Chicken Corn Chowder


A cool front blew in this weekend, so I thought some hearty chowder would be a good Sunday afternoon meal. And by cold, I mean it got into the 60s. This is a standard on my winter cooking list. I change it up often with whatever I have on hand, you can mix up the type of onion and potato, it really doesn't make a bit of difference. This was Miss F's first chowder and she was a fan, a bit impatient in waiting for it to cool off though.






Chicken and Corn Chowder

3 slices bacon, chopped
2 tablespoons shallots, minced
1 14 1/2-ounce can low-salt chicken broth
4 to 6 red new potatoes, cut into 1/2-inch pieces
2 cups corn kernels, fresh or frozen
2 skinless boneless chicken breasts, cut into 1/2-inch pieces

2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 cup half and half

Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add shallots; sauté until beginning to soften, about 2 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.
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