Chicken Corn Chowder #recipe @vmburns #giveaway

 VMBURNS: I love chicken corn chowder. It is one of my favorite soups. Some days, I want soup and this was one of those days. On a normal day, I probably would have used boneless/skinless chicken and made it completely from scratch, but I was feeling a tad lazy. So, instead of taking the time to do that, I bought a rotisserie chicken from the grocery store. Most of the chicken went in the soup. The remaining chicken was ground up in my food chopper and turned into chicken salad. Soup and Sandwiches all from one rotisserie chicken. 

CHICKEN CORN CHOWDER

 

INGREDIENTS

• 5-6 Strips of bacon
• 4 Cups of Chicken broth
• 1 lb. Yukon gold potatoes, died
• 2 Cups rotisserie chicken, shredded or cut into smaller pieces
• 1 small yellow onion, diced
• 1 Cup cheddar cheese
• 2 Cups heavy whipping cream or half and half
• 1/3 Cup flour
• 3 Cloves garlic, minced
• 3/4 Cup red bell pepper, diced
• 2 jalapeno peppers, diced
• 1 (15 oz) can sweet corn, drained
• 1 Teaspoon hot sauce
• 1 Teaspoon Worcester sauce
• 2 Tablespoons butter
• 1 bay leaf
• 1/2 Teaspoon sal, oregano, paprika, mustard powder, chili powder, cumin
• 1 /4 Teaspoon Cayenne Pepper
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• INSTRUCTIONS

1. Fry the bacon in a 4 quart pot over low heat. Once it's cooked, remove it and set on a paper towel to drain. Remove all but 2 Tablespoons of bacon grease.

   

   
   
   
2. Combine the chicken broth, hot sauce, Worcestershire sauce and seasonings in a large cup.

   

   
   
3. Add the butter to the pot and allow to melt. Then, add the diced onions, jalapeno peppers, bell peppers to the pot and saute until all are soft. Lastly, add the garlic. NOTE: I didn't find this recipe spicy, but if you're worried about the heat level you can reduce the number of jalapenos or remove the veins and the seeds. 

   

   
   
4. Add the flour and cook for about 2-3 minutes until it browns. You don't want this to burn, but you also don't want it to TASTE like flour.

   

   
   
5. Add small amounts of the chicken broth mixture and stir until incorporated. Then, repeat until all of the liquid has been added and incorporated. NOTE: Take your time and do this slowly or you will break your roux and it won't thicken. Trust me.
   

   
6. Add the cream in the same slow manner, stirring until incorporated before adding more.
7. Add the bay leaf and bring to a boil. Then, reduce to a simmer.

   

   
   
8. Add the diced potatoes and cook until tender, approximately 20 minutes.

   

   
   
   
9. Add the shredded chicken and corn.

   

   
   
   
10. Add the cheese gradually and stir until melted.

    
11. Remove the bay leaf before serving.
12. Crumble the bacon and add as a garnish to the finished soup.







READERS: Do you have a recipe shortcut that you're willing to share? Leave me a comment below. I'll enter your name in a drawing for a Kindle copy of MURDER is a Piece of Cake.  Please include your email address in the comments to be considered (US ONLY). 







MURDER IS A PIECE OF CAKE






With small town New Bison’s Spring Festival just around the corner, the pressure is on Maddy to continue her late great-aunt Octavia’s legacy. That means scoring the top prize and transforming Baby Cakes into Southwest Michigan’s must-visit bakery, even though her inexperience in the kitchen brings nightmares of humiliating tagged photos and scathing reviews.

 

There’s another reason for lost beauty sleep. A second bakery is opening in town under the ownership of CJ Davenport, a shrewd investor with a reputation for sabotaging anyone who gets in his way. And savvy, flashy Maddy tops his list. It’s a sticky spot to be in—more so when Davenport turns up dead with a Baby Cakes’s knife stuck in his back.

 

Maddy’s whole life just went from #thriving to barely surviving. Now, supported by the crafty Baker Street Irregulars and her new boyfriend, she must find the courage to face off against a killer who could very well get her name trending for the first and last time . . .




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