As I think I've mentioned before, during the long hiatus I took away from the blog I was still cooking and baking, so I thought I'd go through some of our photos to find something to share. Oddly enough I came across this soup/chowder that I had made just about a year ago. It seemed like an appropriate choice to share while I wait for the snow to come... the weather guy promised me 5 - 8 inches today and all I've gotten so far is some hail.
Rotisserie chicken is one of those things that always looks so good but I never really know what to do with. It always smells so good and it's hard to beat the price... it's cheaper than a raw chicken when it goes on sale. But then what to do with it? I'd probably be a little better prepared for it now, Christie has made a whole chicken a couple times now in the crockpot and we've managed to get 3 meals out of it each time. So I have a couple things I can fall back on now, but I remember getting the chicken on sale last winter and then spending quite a while figuring out what to do with it.
Search engines are amazing, but we almost suffer from too many choices because of them and that was not helping. Eventually I did what I should have done from the beginning and checked the pantry to see what was lying around and that's how I decided on this corn chowder... we always seem to have corn in the freezer.
Rotisserie chicken is one of those things that always looks so good but I never really know what to do with. It always smells so good and it's hard to beat the price... it's cheaper than a raw chicken when it goes on sale. But then what to do with it? I'd probably be a little better prepared for it now, Christie has made a whole chicken a couple times now in the crockpot and we've managed to get 3 meals out of it each time. So I have a couple things I can fall back on now, but I remember getting the chicken on sale last winter and then spending quite a while figuring out what to do with it.
Search engines are amazing, but we almost suffer from too many choices because of them and that was not helping. Eventually I did what I should have done from the beginning and checked the pantry to see what was lying around and that's how I decided on this corn chowder... we always seem to have corn in the freezer.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Serves 6
Adapted from recipe: Cooking Light, December 2001
Coming Soon: Chocolate Chip Oreo Cookies
mmm, this looks yummy, now I know what to do with that costco sized bag of corn!
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