Wednesday, February 6, 2013

The Cure for an {Uncommonly} Cold Winter

We have been suffering with near zero and below zero temperatures lately.  That is too cold for me. Only two good things come from temperatures like this:  cuddling and warm food.  Like soup. My most fave soup is a yummy, smooth chowder.  But my waistline doesn’t always love chowders.
Gratefully, I found the yummiest recipe at Cooking Light magazine a few years ago:  Curried Chicken Corn Chowder.

Here’s my tips for making it:
  • I’ve never made it with fresh corn, but I’ve never had any complaints from using frozen corn instead.
  • Served in a {homemade} bread bowl is a bit of heaven.
  • I’ve also never used a jalapeno as the recipe calls for.  My youngest is not fond of spicy food, so I make it “plain” without complaints from anyone.
  • Sometimes, it turns a bit more stew-y because I like lots of chicken.
  • I’ve used grocery store broasted chicken for a nice flavor.  I’ve also grilled chicken  and seasoned it with Greek spices and/or Mexican spices.  Both have been de-lish.
Click over to Milk & Honey Mama’s blog to see what other cures for the common {winter} cold you can add to your recipe box!

Curried Chicken Corn Chowder

Jim Peterson, Cooking Light
JANUARY 2003

Ingredients:
  • 1 tablespoon butter
  • 2 cups chopped onion $
  • 2 tablespoons chopped seeded jalapeño pepper
  • 2 teaspoons curry powder
  • 6 cups White Chicken Stock (I’ve used home made chicken stock, bullion, and canned stock successfully)
  • 5 cups (fresh) corn kernels (about 7 ears)
  • 1/2 cup all-purpose flour
  • 1/2 cup 2% reduced-fat milk
  • 2 cups shredded cooked chicken breast (about 1 pound)
  • 1/3 cup chopped fresh cilantro
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
Preparation
  1. Melt butter in a Dutch oven over medium heat. Add onion and jalapeño, and cook 10 minutes, stirring frequently. Add curry, and cook 30 seconds, stirring constantly. Add stock and corn, and bring to a boil, stirring occasionally. Reduce heat; simmer 15 minutes.
  2. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook for 3 minutes or until mixture thickens, stirring frequently. Stir in chicken, cilantro, salt, and black pepper.

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