Tag Archives: corn

Tina’s corn chowder

So this morning I was reading a post on Christy Jordan’s Southern Plate facebook page and there was a picture of a chowder recipe that lured me in.  All focus was lost and I knew I had to have some.  After I dropped the kiddos off at school, I ran to the grocery store to pick up some supplies.  I came home and got the chicken and dressing going and got it in the crockpot (another post for tomorrow) and then started on this corn chowder.  I know, I know…I was already making the chicken and dressing, why bother with corn chowder?  I told ya’ll about my cooking ADD..or maybe I have only talked about on my Cajun Mama facebook page?  Either way, I am pretty sure I have ADD when it comes to cooking and cleaning.  So when I saw that picture, my ADD kicked in big time.  I had to cook the chicken and dressing because my Sugar Cookie (oldest daughter will now be known as such) is a Thanksgiving dinner food freak like her mama.  So, yeah, I bought a can of cranberry sauce in October.  When we do it, we do it well.  So I figured I would go on and get supper going for tomorrow night.  Nothing wrong with being prepared, which I rarely am, so I may as well enjoy it.  So I have not finished the chowder yet, but I have it mostly done and I tried it.  Christy Jordan was right…it is FANTASTIC!!!!  The list of ingredients seems a little long, but most of it is stuff you most likely in your pantry.  

Tina’s Corn Chowder (from Christy Jordan’s Southern Plate)

Ingredients

1 onion, diced

2 T. butter

2 large red potatoes, cubed 

1 jalapeno, seeded and chopped

1/2 tsp. paprika

3 cups frozen corn

3 cups milk, divided

1 medium green bell pepper, chopped

1 can of chicken broth 

2 tsp. dijon mustard (I used creole mustard and it turned out great)

1 tsp. kosher salt

1/4 tsp. crushed red pepper flakes

4 green onions, chopped

1/2 cup flour

Instructions

In a large stockpot, saute onion and bell pepper until tender. Add broth and chopped potatoes.  Bring to a boil and then reduce heat, stirring occasionally.  With lid on, simmer for about 15 minutes.  Stir in jalapeno, mustard, salt, paprika, and red pepper flakes.  Next, add corn, green onion, and 2 1/2 cups of the milk.  Bring to a boil gradually, stirring from time to time.  Reduce heat and allow simmer.

While that is simmering, combine the flour and milk in a medium sized bowl.  Whisk together.  Gradually add this mixture to the stock pot.  Bring this to a boil, stirring constantly for about 2 minutes or until mixture is bubbling and begins to thicken.  

Image

 

This is the chowder before i stir in flour/milk mixture.  

Look at those colors!!

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Updated: Crockpot Chicken Burritos 

You know those days when you want the comforting and familiar?  Today is one of those days.  This week I have been so pleasantly surprised by how great the new crock-pot recipes we have tried have been.  Seriously impressed ya’ll.  But today I woke up and looked around and feel like my house and chores have been neglected.  I know I need to get it together.  Being a stay at home mom is a job.  It is my job.  So no matter what you do for a living, I know you take it seriously and I do the same.  Laundry needs to be done, dishes, in general straightening.  And today is one of those days where I know I need to cry uncle and remind myself that I can’t do it all.  So instead of blogging about a recipe that I have not tried yet today, I am bringing you one of my all time favorite crock pot recipes.  It not only makes itself but it is pretty nutritious too.  Also it is very versatile and it can be as kid friendly as you want it to be.  It requires only a few ingredients that you most likely have and is just so darn good.  Everyone I have ever given this recipe to has raved about it and it has become a regular on their menu line up.    I hope you will try it out.  I am going to blog this recipe while I drink my second cup and then I am going get busy on this house.  Time to kick it into gear.  If I don’t do it, it won’t get done…ya’ll know what I mean!!

The 3 main ingredients for this yummy recipe(plus the chicken)


Crockpot chicken burritos (from Gooseberry Patch Slow Cooker Recipes)

Ingredients

6 chicken boneless, skinless chicken breasts (typically like 2 pounds)

1 can black beans, drained

1 can whole kernel corn, drained

1 16 oz. jar of salsa or picante sauce

tortillas

burrito fixings~shredded cheese, sour cream, diced onion…

All set and ready to cook!!

This is a picture of it when it is about to start cooking.  

Directions

Pour corn, black beans and salsa into the crockpot.  Lay your chicken breasts on top of the mixture.  Put the lid on the slow cooker and then cook on low for 5-6 hours or high for 7-8 (depending on your crockpot).

Remove chicken breasts from the slow cooker and shred them with two forks.  Return chicken back to crock pot and give it a good stir so the chicken and black beans, corn and salsa can get good and comfortable together.  You can serve right away or let it sit in the crock pot a while.

When you are ready, spoon some of the filling into your warmed tortillas and add shredded cheese and sour cream if desired.  Now the beauty of this recipe, is that it is so versatile.  You can serve it over rice, baked potatoes, or tortilla chips like nachos.  Make it your own.

*I am updating this post to really focus on the beauty of this recipe. I have not made it in a while and I am literally salivating while thinking about having these delicious chicken burritos. The simplicity of the recipe mixed with the tastiness and semi-healthy nature (black beans and corn are both superfoods!!) We are staying with some friends in the cabins at Lake Claiborne and we needed something good for supper that we did not have to slave over. This recipe is perfect!!