Chicken Corn Chowder

CHICKEN CORN CHOWDER

1 small yellow onion, finely chopped
1 green pepper, seeded and finely chopped
1 Tblsp vegetable oil
3 cups frozen corn kernels
1 14.5oz can chicken broth
1 cup potato, peeled and cubed (about 2 medium red potatoes)
1 cup half-and-half (or milk)
2 Tblsp all-purpose flour
2 tsp fresh thyme (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups chicken, cooked and chopped
1/4 cup bacon bits (or 2 slices real bacon, cooked and chopped)

• In a dutch oven, heat oil over medium heat. Add onion and sweet pepper; cook until tender, stirring occasionally.
• Stir in corn, broth and potatoes. Bring to boil; reduce heat. Simmer, covered, about 15 minutes or until potato is tender, stirring occasionally.
• In a small bowl, combine half-and-half, flour, thyme, salt and pepper; stir into corn mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 more minute. Add chicken and bacon; cook and stir until heated through.
• Garnish with thyme. Serve immediately. Serves 4.

St Patrick's Day Food Ideas

Here are a few ideas of "green foods" that would be great for St Patty's Day!

  

  

  

  

  

  

Curried Carrot Soup [Slow-Cooker]

I'm taking a week off from posting dinners from Christmas so I can post these other fabulous dishes I've made! I've had a couple friends ask for recipe, so I didn't want them waiting too long!

CURRIED CARROT SOUP

1 garlic clove, minced
1 large onion, chopped
2 Tblsp oil
1 Tblsp butter
1 tsp curry powder
1 Tblsp flour
4 cups chicken or vegetable broth
6 large carrots, sliced
1/4 tsp salt
1/4 tsp ground red pepper (optional)
1-1/2 cups plain yogurt or light sour cream
Soup crackers

• In a skillet, cook minced garlic and onion in oil and butter until veggies are limp, but not brown.
• Add curry and flour. Cook 30 seconds. Pour into slow cooker.
• Add chicken broth and carrot. Mix together well.
• Cover. Cook on high for about 2 hours, or until carrots are soft.
• Puree mixture in blender. Hold top on tightly with a thick towel. (the heat tends to push the lid of the blender off)
• Return to slow cooker and add seasoning. Keep warm until ready to serve.
• Add a dollop (of daisy!) of yogurt or sour cream to each serving.

Baked Potato Soup & Tips {linky}

Earlier this year, I made Paula Deen's Baked Potato Soup. It is my FAVORITE soup recipe to date. With the cold weather recently, I decided to make it again. And then I also took it to a potluck for a bible study I'm in. Its always a huge hit. HOWEVER, the hardest thing I have found is actually taking the picture. How do you take a picture of a bowl of soup? For some reason this is a huge challenge for me.

Old picture...

2-11-2011

New pictures from the last batch I made...

Sure, they have significantly improved since last shot, but still....not where I want to be.
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RECIPE:
8 slices hickory smoked bacon
1 onion, diced
1/2 cup flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
salt & pepper to taste (optional)

In a duth oven, cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Garnish with cheese, bacon and sour cream.
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As humans, asking for help can be the hardest thing EVER for us to do....but I'm asking you now...HELP! Do you have any tips and tricks?

Link up your soup recipes and show me how you've taken your pictures!

Flash Back Friday #13 & Paula Deen's Baked Potato Soup

FLASH-BACK FRIDAY #13

PAULA DEEN'S BAKED POTATO SOUP

Click on image to see post on 2/12/2011

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My favorite from this past week was from Bernie with One Mixed Bag

Click on image to see full post

Had me laughing--we all have mishaps in cooking, but so few actually blog about them. Bernice really had me giggling--its soooo something I would do!!

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Thanks to ALL who linked up!

The Dinner Belle

The Perfect Line

Catalina Bakes

The Kitchen in my Playground

Create with Joy

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Follow Cookin' for my Captain and Cookin Mimi  on GFC [Google Friend Connect] and then Link away!

• Use your permalink which is the link in your browser’s address bar.
• Link back to Cookin’ for My Captain, Cookin’ Mimi or both if you’d like.
• Please only 1 or 2 entries.
• Visit and comment on the other entries. Spread some comment love.
• By entering your link on one blog it will show up on both.

Don't forget you can still enter the giveaway going on right now!
Just click on the image:

Paula Deen's Baked Potato Soup

I have tried many baked potato soups, and this one is by far the best.  I'm not really a "soup"  person, but I'll eat the entire pot of this. Absolutely YUMMY. And the best part? It is sooooo easy!

PAULA DEEN'S BAKED POTATO SOUP

8 slices hickory smoked bacon
1 onion, diced
1/2 cup flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
salt & pepper to taste (optional)

In a duth oven, cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Garnish with cheese, bacon and sour cream.