Wednesdays Unplugged – Chicken Corn Chowder

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share! 

QuotecupQUOTE OF THE WEEK

"Call it a clan, call it a network, call it a tribe, call it a family; whatever you call it, whoever you are, you need one." ~ Jane Howard

Reading buddiesEvery once in awhile our Wednesdays find family members scattered, as is happening this week… some down at Mayo, some with my mother, some with special work obligations. It doesn't happen often, but Wednesday family nights have become such a tradition at our house that even when we are apart we are together in spirit.

RECIPE OF THE WEEK

This week's recipe came from a fall menu of cider stew and soup… delicious served with greens, apples & cashews. The soup is based on a recipe from www.epicurious.com. I used buttercup squash instead of butternut squash and it was just as delicious.

CHICKEN CORN CHOWDER

  • Cornchowder2 10 bacon slices, chopped
  • 2 tablespoons butter
  • 2 large chopped red bell peppers (about 2 cups)
  • 1/4 cup flour
  • 9 cups chicken broth
  • 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from 1 3/4 pound squash)
  • 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
  • 1 1/2 tablespoons chopped fresh thyme
  • 2 16-ounce bags frozen corn kernels
  • 1 cup whipping cream
  • 4 cups diced skinned roast chicken (one roast chicken-to-go)
  • 2 cups chopped green onions
  • 1/2 cup plus 2 tablespoons chopped fresh cilantro

Cook bacon in large pot until crisp; transfer to paper towels to drain.

Pour off all but 1/4 cup drippings from pot. Add butter and melt. Add onions and 1 cup bell peppers. Saute until onions are soft, about 10 minutes. Add flour; stir 2 mintues. Mix in broth, then squash, potatoes and thyme; bring to a boil. Reduce heat and simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream and half chopped bell peppers (about 1 cup). Simmer until corn is tender, about 10 minutes.

Add chicken, 1 cup green onions and 1/2 cup cilantro; simmer 5 mintues. Season with salt and pepper. Serve garnished with bacon and remaining green onions and cilantro.

Sharlene Hensrud, RE/MAX Results - EmailHomesMSP.com

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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