Scrumptious Sunday Sunday, June 22, 2008
Posted by Gina in Blogging, Dining/Dining Out, Food, Life, Meme, Photos, Recipes, Scrumptious Sunday.trackback
Mercedes’ theme this week is dairy in honor of National Dairy Month. Cliff talks all the time about corn chowder he had one time at a restaurant where his grandmother and granddaddy lived. He said it was thick and had pimentos in it. He hates rosemary but I wonder if this comes close? I have searched the internet over for a recipe that sounds like it and haven’t found one yet. I might have to try to make this one day. To visit our sweet hostess Mercedes or other Scrumptious Sunday participants, go here.
Corn Chowder
Ingredients
1 tablespoon vegetable oil
1 cup coarsely chopped onion
6 cups (two 16-ounce packages) frozen whole kernel corn, thawed, divided
2 cups chicken broth
1-1/2 cups (12 fluid-ounce can) evaporated milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
Salt and ground black pepper to taste
1 tablespoon chopped fresh basil
Instructions
Heat vegetable oil in large saucepan over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add 4 cups corn; cook, stirring occasionally, for 4 to 5 minutes or until tender. Add chicken broth; cook, stirring frequently, for 15 minutes or until corn is very soft.
Place corn mixture in blender or food processor; blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper and rosemary.
Cook for 5 to 10 minutes, stirring frequently, until chowder is thick and bell peppers are tender. Season with salt and pepper. Garnish with basil.
Makes 4 – 6 servings.
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This is the chicken pot pie I’ve been making lately. I put a picture of it up last week and I had a couple of requests for a recipe so here it is. It is so simple it is embarrassing.
Chicken Pot Pie
- 3-4 boneless, skinless chicken breasts boiled, cooled and cut in bite-size pieces
- 1 can of mixed vegetables, drained
- approx. 1/2 of an onion, chopped
- 1 can of cream of chicken soup combined with about 1/2 can of milk or broth you boiled the chicken in (I think milk is better)
- 1/2 cup frozen English peas (optional)
- 1 can of store bought biscuits
Mix together soup and milk. Then mix in onion, mixed vegetables, chicken and peas (if using). Pour in a casserole dish and bake at 350° until it gets hot (10-15 minutes). Take it out of oven and put canned biscuits on top. You can cut biscuits into quarters (I do sometimes). Put back in oven and bake until biscuits are done. Very easy and we like it okay.
Chicken Pot Pie is one of my favorites. It’s time for all of us to make our own because the individual ones in the freezer sure don’t taste like they used to since the ingredients are so bad these days.
Wishing you a good Sunday, Gina.
mmmmm chicken pot pie is delicious!
I posted a recipe for Ben and Jerry’s Homemade Cherry Garcia Ice Cream
YUMMY!
http://shaycv.blogspot.com/2008/06/scrumptious-sunday-dairy.html
YUMMY!!! I love soups!
Jedd can have the corn chowder and I will have the chicken pot pie…especially since it is so simple-I love simple & yummy recipes! I have posted a yummy sweet dip:
http://mercedesrules.wordpress.com/2008/06/22/chocolate-chip-cookie-dough-dip/