Yeah, I will miss late sunsets... and working in the snow... ugh!Sunny here today also
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Yeah, I will miss late sunsets... and working in the snow... ugh!Sunny here today also
How about some Creamy Chicken and Corn Chowder?
1 lb. skinless chicken, cooked and shredded (3 cups)
6 slices bacon, cooked and crumbled
1/4 cup butter, diced into 1 Tbsp. pieces
1 large red bell pepper, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
6 cups chicken broth
3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cup's)
1 or 2 bay leaves
Salt and ground black pepper to taste
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Green Onions, sliced
In a large pot, melt the butter over medium heat. Add red bell pepper and onion and saute until tender (about 3 minute's). Add garlic and cook 30 second's longer. Stir in flour, and cook for 2 minutes stirring constantly. While stirring, slowly add in the chicken broth and whisk until well blended. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook uncovered for 10 minutes or until potatoes are tender, stirring occasionally. Add the cooked chicken, corn, and 1/2 and 1/2, and simmer uncovered for 10 to 15 minutes longer, stirring occasionally. Serve warm topped with the crumbled bacon, and sliced green onion's.
Good looking recipe @BlueBaby! I like your avatar