August 10, 2013

clipped it, cooked it, loved it

I am not a food blogger.  But in a way, that is to your advantage, because if I am taking the time to post a recipe, it's GOOD.

This one comes from Better Homes and Gardens. 

(Spicy) Chicken Corn Chowder

8 slices bacon, chopped
1 lb. chicken breast, cut into bite-sized pieces
1 1/2 cups red bell pepper, chopped
1 cup chopped sweet onion
(1-2 fresh jalapeno peppers, finely chopped)
4 cloves garlic, minced
1/3 cup flour
6 cup chicken broth
2 large Yukon gold potatoes,chopped
2 cups fresh sweet corn kernels
1 1/2 cups whipping cream
(1/2 t. cayenne pepper)
2 bay leaves

In a 5-6 quart Dutch oven cook bacon until crisp.  Remove bacon and set aside, reserving 1 T. drippings in pan.  Add chicken to pan.  Sprinkle with 1/2 t. each salt and black pepper.  Stir over medium-high heat until chicken is no longer pink; remove chicken and set aside.  Add red bell pepper and onion to pan.  Cook and stir until tender.  Add (jalapenos) and garlic; cook and stir 3 minutes.  Add flour.  Stir and cook 1 minute.  Add broth and potatoes.  Bring to a boil; reduce heat.  Cook, uncovered, 10 minutes or just until potatoes are tender.  Stir in chicken, corn, cream, (cayenne), and bay leaves.  Simmer, uncovered, 15 minutes, stirring occasionally.  Discard bay leaves and serve, topped with reserved bacon.

I omitted all the spicy elements, save for a dash of cayenne, and then I chopped up fresh peppers from our garden for the adults.

Yeah man.  This was GOOOOOOD.