Chicken Corn Chowder

CHICKEN CORN CHOWDER

1 small yellow onion, finely chopped
1 green pepper, seeded and finely chopped
1 Tblsp vegetable oil
3 cups frozen corn kernels
1 14.5oz can chicken broth
1 cup potato, peeled and cubed (about 2 medium red potatoes)
1 cup half-and-half (or milk)
2 Tblsp all-purpose flour
2 tsp fresh thyme (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups chicken, cooked and chopped
1/4 cup bacon bits (or 2 slices real bacon, cooked and chopped)

• In a dutch oven, heat oil over medium heat. Add onion and sweet pepper; cook until tender, stirring occasionally.
• Stir in corn, broth and potatoes. Bring to boil; reduce heat. Simmer, covered, about 15 minutes or until potato is tender, stirring occasionally.
• In a small bowl, combine half-and-half, flour, thyme, salt and pepper; stir into corn mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 more minute. Add chicken and bacon; cook and stir until heated through.
• Garnish with thyme. Serve immediately. Serves 4.

St Patrick's Day Food Ideas

Here are a few ideas of "green foods" that would be great for St Patty's Day!

  

  

  

  

  

  

Curried Carrot Soup [Slow-Cooker]

I'm taking a week off from posting dinners from Christmas so I can post these other fabulous dishes I've made! I've had a couple friends ask for recipe, so I didn't want them waiting too long!

CURRIED CARROT SOUP

1 garlic clove, minced
1 large onion, chopped
2 Tblsp oil
1 Tblsp butter
1 tsp curry powder
1 Tblsp flour
4 cups chicken or vegetable broth
6 large carrots, sliced
1/4 tsp salt
1/4 tsp ground red pepper (optional)
1-1/2 cups plain yogurt or light sour cream
Soup crackers

• In a skillet, cook minced garlic and onion in oil and butter until veggies are limp, but not brown.
• Add curry and flour. Cook 30 seconds. Pour into slow cooker.
• Add chicken broth and carrot. Mix together well.
• Cover. Cook on high for about 2 hours, or until carrots are soft.
• Puree mixture in blender. Hold top on tightly with a thick towel. (the heat tends to push the lid of the blender off)
• Return to slow cooker and add seasoning. Keep warm until ready to serve.
• Add a dollop (of daisy!) of yogurt or sour cream to each serving.