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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Puffy Pumpkin Pancakes

It's fall, getting cooler out, and time for more pumpkin-y treats. I made some pumpkin pancakes this morning that were super puffy due to the vinegar and baking soda combination. They were really fluffy and yummy! Miss F ate 2 whole pancakes and was clamoring for more. Both C and I were stuffed after two pancakes, so we figured she best stop after two...though she wanted more!







Puffy Pumpkin Pancakes
(makes 8)

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup milk
2/3 cup pumpkin puree
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Chicken Soft Tacos

Long time, no post. We have been busy moving and enjoying lots of restaurant food in the interim. Tonight was the first night to cook in the new kitchen and I wanted to do something very simple. These chicken tacos are incredibly easy and tasty. I changed up the original recipe a little bit and I will definitely make them again. Miss F especially loved them!








Chicken Soft Tacos

3 chicken breasts
1 package El Paso chicken fajita seasoning
1 can Rotel
1/3 cup water
2 tablespoons olive oil

Sprinkle the fajita seasoning over the bottom of the crockpot. Arrange the three chicken breasts over the seasoning. Pour the can of Rotel over top along with the water and oil. Cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more. Serve with shredded lettuce, cheese and soft tortillas.

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