âMusic is what feelings sound like.â ~ Unknown
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs 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 âQuote Cupâ 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 recipesâŚand love getting recipes you would like to share!
Our granddaughter’s Twin Cities Girls Choir was recently part of a Song-Share program with four other choirs where they got to sing and play together, then give a joint concert. It’s the TC Girls Choir above… so much fun to hear how much they have grown as a choir since their last concert in December. They also did fun music… our granddaughter said her favorite song was “Jabberwocky”, based on the Lewis Carroll nonsense poem.
RECIPE OF THE WEEK
Our daughter-in-law asked for chicken corn chowder for her birthday dinner and it inspired me to try find ‘the best’ recipe for it… the other ones I have made have been good, but I am always searching for ‘the best’ one. This one was my favorite so far and I figured I needed to share it here before it is too warm to think of soup and I lose the recipe! One thing I think made a difference in the flavor was boiling 2 quarts of chicken stock down to 1 quart to make a more flavorful base. NOTE: the soup in the photo below is from a crock pot recipe from January 2018.
BEST CHICKEN CORN CHOWDER
- 3 cups potatoes, diced into 1/2 inch pieces
- 4 tablespoons butter
- 1/4 cup chopped celery
- 1 cup chopped onions
- 1/2 cup diced red pepper
- 1/4 cup flour
- 1 quart very flavorful chicken stock (boil 2 quarts down to 1 quart)
- 2 cups half and half
- One 14.75 ounce can creamed corn
- Two 14.75 ounce cans whole kernel corn, drained
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dry thyme
- 1/4 teaspoon ground nutmeg
- Pinch of cayenne pepper
- 2 cups rotisserie chicken, torn into bite-size pieces
- Salt and pepper to taste
- 1 pound bacon cooked crisp and chopped for garnish
Boil chicken stock down to 1 quart. Meanwhile, boil potatoes for about 10 minutes, until tender. Drain and set aside.
Cook celery, onions and red pepper in melted butter, about 2-3 minutes. Reduce heat and add flour, stir to combine. Cook on medium to medium low for an additional 2-3 minutes, until the raw flour smell is gone.
Add chicken stock 1/3 at a time, whisking each time. Add half and half, creamed corn, whole kernel corn, Worcestershire sauce, thyme, nutmeg and cayenne pepper. Stir to combine.
Add cooked chicken and potatoes and stir gently. Adjust seasoning with salt and pepper and serve. Crumble cooked bacon over the top as garnish.
