I made a corn chowder for the first time. I used an allrecipes.com recipe and tweaked it. It was delicious! I took over a couple of jars to a family who just had their first little baby. I packed the soup into leftover spaghetti jars. Wrapped the tops with some fabric and tied it up with twine. Then I enclosed a copy of the recipe in case they liked it and wanted to make it in the future. My husband would never eat this so it was nice to make it and share it with someone else.
Here's how I made it.
Mexican Chicken Chowder
1 small
Onion, finely diced
2 Garlic
cloves, finely minced
2
tablespoons Olive oil
2
tablespoons flour
1 cup water
14 oz can corn
14 oz can
creamed corn
1 teaspoon
salt
1 teaspoon
chicken bouillon
½ teaspoon
ground cumin
1 jalapeno
diced finely
1 dash
tabasco
1 tomato,
diced
1 pre-cooked
chicken breast, shredded (leftover or use rotisserie)
2
tablespoons fresh cilantro
12 oz can fat
free evaporated milk
½ cup shredded
Monterey jack cheese
Saute onion
and garlic in oil until softened and golden.
Sprinkle with flour and stir to cook flour about 1 minute. Whisk in the water, corn and creamed corn. Stir in the remaining ingredients and simmer
on low for 20 minutes.
This week we're still out of school. So here's the plan:
Monday: Potato Soup with bacon
Tuesday: Breakfast for dinner - scrambled eggs, bacon, tangerines, toast
Wednesday: Roasted Turkey, green beans, cranberry sauce, mashed potatoes
Thursday: Crock Pot Chicken
Friday: Tacos, mexican rice and black bean
Saturday: Turkey Tetrazzini with broccoli and green beans
Sunday: Leftovers and sandwiches
Breakfast: peanut butter sandwich, yogurt and apple; egg white and swiss cheese sandwich, applesauce
Lunch: turkey sandwich with applesauce; rice and beans with banana
Snacks: cheese and apple and peanut butter; yogurt and almonds and banana
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