Compassion is not weakness, and concern for the unfortunate is not socialism. ~ Hubert H. Humphrey
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
The inauguration of our new governor and an editorial about Hubert H Humphrey made me think about pulling a quote from him this week. The photos this week are from a trip to the Bell Museum at the end of Christmas break. We are so lucky to have so many wonderful resources in our community!
RECIPE OF THE WEEK
It finally started to feel more like winter this week which made me think soup. I made a favorite of Hubert Humphrey but since I shared that one not long ago (Beef Barley) I am sharing another I made this week, based on a recipe from Mill City Cooks.
CHICKEN CORN CHOWDER with wild rice
- 1 pound boneless, skinless chicken breast, cooked and shredded
- Melt 1 1/2 tablespoons each of butter and olive oil in a large frypan. Sprinkle the chicken with 3/4 teaspoon each of salt and pepper. Add chicken and cook until just cooked through, about 4 minutes per side. Transfer chicken to cool slightly, then coarsely shred with two forks.
- 2 cups cooked wild rice
- 1/4 cup butter, sliced into 4 pieces
- 1 large bell pepper, diced
- 1 medium onion, diced
- 2 jalapenos, seeded and finely chopped
- 4 cloves garlic, minced
- 1/3 cup flour
- 6 cups chicken broth
- 3+ cups diced red creamer potatoes (about 1 pound)
- 1 small bunch green-top carrots, sliced into rounds
- 2 bay leaves
- Salt and freshly ground pepper, to taste
- 14.4 ounce bag frozen corn
- 1 1/2 cups half and half
- Green onions and crumbled bacon for serving, if desired
In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowing add in 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, 10 minutes or just until potatoes are tender, stirring occasionally.
Pour into slow cooker and add chicken, wild rice, corn and half and half. Cook on low until serving time and top with bacon and green onions if desired.
