Chicken Corn
Chowder
4-5 Baker potatoes
1lb chicken breast or 2 15oz cans of
chicken
1 large carrot – shredded
1 shallot
3-4 sprigs of celery – finely chopped
¼ c chopped cured bacon
1 cup kernel corn
1 cup creamed corn (optional)
1qt heavy cream
3-4 chopped garlic
1 15oz can chicken broth
1T dried basil
1 stick butter
4-6 T flour
Salt
Pepper
Set Crockpot on med hi and add chopped
cured bacon. Dice up 1 lb of chicken in bite size pieces and add to crock. (If
you’re using can chicken wait to add). Meanwhile
peel and chop potatoes into bite size pieces. Peel and shred carrot, chop celery,
shallot, and garlic, & add all to crockpot. Add teaspoon salt and pepper,
and dried basil. Sauté together until veggies are tender. (about one hour). Add
can chicken if using instead of fresh. Add chicken broth, cream corn, can corn
and stir. Add heavy cream, & stir.
Simmer for about 5 hours. For Thicker
soup: Melt 1 stick of butter and flour together. Once desired consistency allow to bubble for
3-5 mins eliminating the flour taste.
Add rue to crock. Simmer for 30 more mins. Serves 8-12
Mexican Salsa
Beef Stew
1lb beef cubed
3 baker potatoes
½ med onion roughly chopped
3-4 garlic cloves chopped
4 carrots peeled chopped
½ red pepper
½ jalapeno
Handful of cilantro
1 can stewed tomatoes
1c water
1T olive oil
1T flour
3 bay leave
1t oregano
1t basil
1t garlic powder
Salt & pepper
Heat Crock to med hi & add olive
oil, bay leaves, oregano, basil, garlic powder, meat & brown together. Add
flour. Peel and chop potatoes, & carrots into bite size pieces. Add
potatoes, carrots, onion, garlic, and continuing sauté for about 30 mins. In a
food processor add red pepper, jalapeno, cilantro and stewed tomatoes &
blend. Add 1 c water. Combine to crockpot. Simmer for about 3 hours. Serve 6-8
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