“Football is an honest game. It’s true to life. It’s a game about sharing. Football is a team game. So is life.” – Joe Namath
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!
Our grandson KO is a junior on the varsity football team this strange football season of only 5 games. Fans are limited at the games, so we have been watching streaming so far… nice part is sitting at home is much warmer than the 20 degrees it was on the field last week! This week is supposed to be warmer, maybe even as high as 40 degrees, and we have tickets to attend the game in person. KO is a wide receiver and was so excited to play on the varsity team this year… and catch 3 passes a couple weeks ago in his first game (even though they lost the game). This week it is possible he will be a starter… exciting times!
RECIPE OF THE WEEK
Cold weather and snow inspired me to make soup this week. It tasted way too bland when I tasted it so added Worcestershire sauce and red pepper flakes… I loved it but John thought it was too peppery. If you like it more bland, don’t add the red pepper, or add less! I did not add the cheese and bacon, because I don’t like cheesy soup, but it could add to the heartiness. I might cut the potatoes and chicken into smaller pieces next time because it took longer than expected to cook, but either way it is a hearty, bone-warming soup I have been enjoying every day!
SLOW COOKER CHICKEN CORN CHOWDER
- 1 pound chicken breasts or thighs
- 1 1/2 cups diced onion (1 large)
- 1 cup green top carrots, peeled and sliced into rounds
- 1 red pepper, diced
- 2 bags frozen corn (about 30 ounces)
- 1 can creamed corn (15 ounces)
- 5 cups red potatoes, peeled and cut into 1 1/2″ pieces
- 2 cups chicken broth
- 1 tablespoon garlic powder
- 1 tablespoon Worcestershire sauce (optional)
- 1/4-1/2 teaspoon red pepper flakes (optional)
- 1 1/3 cup half and half
- 2 cups whole milk
- 1/4 cup cornstarch
- Salt to taste (about 1 tablespoon)
- Cracked black pepper to taste
- Optional 1/2 cup each shredded cheddar and mozzarella cheese
- Optional 1/2 cup bacon
Sear chicken in a skillet over medium heat to brown al over, then transfer chicken to a 6 quart slow cooker bowl.
Add the diced onion, carrots, red peppers, corn, creamed corn, potatoes, chicken broth, garlic powder and Worcestershire sauce and red pepper flakes if desired. Stir and cover with lid. Cook on high for 4-6 hours, or until potatoes are fork tender.
Stir in cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken about another 45 minutes – 1 hour.
Add in the cheese and top with bacon if desired. Garnish with fresh chives or sliced green onions.
