Potato Corn Chicken Chowder

 Cool fall days. They’re finally here and so I get to whip out my best soup recipes. This weekend’s choice is my Potato Corn Chicken Chowder recipe. This my friends is true comfort food ! All the things you love from potatoes to bacon and then some. Garnish this tasty delight with  a sprinkle of crispy bacon and green onions and a little grated cheddar and you have a hearty, belly warming dinner, sure to please your hungry gang!  Dress this up for company by serving in a bread bowl if you like. Any way you do it, its gonna be good!  You could even cook this in a crock pot, just boil off the potatoes first and adjust your cooking times.

5.0 from 1 reviews

Potato Corn Chicken Chowder
 
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Southern Comfort food at its finest!
Author:
Recipe type: Main
Cuisine: Southern
Serves: 4-6
Ingredients
  • 5 tablespoons butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups chicken stock
  • 1 cup whole milk
  • 2 large russet potatoes, peeled and chopped small
  • Dash Worcestershire
  • 2 fresh boneless chicken breasts (skin removed) chopped
  • 2 (11 oz cans) shoe peg corn
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes.
  3. Sprinkle the flour into the pan and continue to stir for 2 minutes just enough to brown the flour.
  4. Add salt and pepper, to taste.
  5. Gradually whisk in the stock, then the milk.
  6. Stir in the potatoes and bring the soup to a boil.
  7. Reduce the heat and simmer the soup until the potato mashes easy with a fork, about 20 to 30 minutes.
  8. Meanwhile add 1 tablespoon of butter to a no stick skillet on med-high heat.
  9. When melted add in chopped chicken breast and saute until browned and no longer pink.
  10. Drain off well and set aside.
  11. Remove the soup mixture from heat and using a slotted spoon remove approximately ¼ of the potatoes to a blender canister and pulse several times and return to soup mixture.
  12. Stir in chicken and corn and return to heat for approximately 10 minutes or until at a rapid boil.
  13. Stir constantly during this period.
  14. Serve in individual bowls and garnish with your favorite toppings.
Notes

Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives or green onions, for topping
1 cups grated extra-sharp Cheddar (about 4 ounces), for topping

 

Meat Stuffed Bell Peppers

Day two of our Birthday Party! Thanks for dropping by! 

Yesterday, when I opened my mailbox, my copy of the spring edition of Where Women Cook was there! Yippie! I’ll bet I’ve told anyone who’ll listen,  how much I LOVE this magazine. And if I haven’t told YOU, I LOVE THIS MAGAZINE!   I’ve loved it since the very first droolworthy issue. Its one of those you keep. Like the piles of Southern Living Magazines I’ve amassed over the years, its earned its own place on the coffee table. Just when the pages of the Winter edition are dogeared and worn, I’ve finally received my very own subscription!!

 

Just Look!

 

The publishers choose the most amazing kitchens to include, as well as yummy recipes, tips and stories about cooks we’d all love to sit down with and have a glass of sweet tea!  I love learning from the ‘masters’, getting the inside on how to be a ‘better’ cook and learning things about how to better organize my small kitchen.

But look at this!!

What’s not to love about candy?

or this

Rhubarb Pie!!  (Now THAT’S some yummy goodness!

Here’s a look at the table of contents, just look how packed full  this magazine is!

If you’re not convinced yet, hop over to  the blog Where Women Cook and just look at all the fabulous recipes there!

I’d love to be able to tell you I’d gotten a call from the publishers. And I was all fancy schmanzy and that they wanted to include me and one of my Simple Southern Recipes in this unbelievably luscious magazine.   I’ve imagined in my mind a kajillion times how the call would go. I can dream can’t I? (more on this later)

Well back to earth. And back to the kitchen.  So where was I ?  Oh yeah, its our Birthday week  and you need a recipe first!

Springtime brings wonderful produce at the market and a chance for me to whip up some comfort food. Foods from my childhood that are perfect midweek fare. Easy to make , hearty and warm. Like this Meat Stuffed Bell Peppers recipe. Grab a print and make these this week for your family!

 

Meat Stuffed Bell Peppers
 
Prep time
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Hearty, warm comfort. Perfect for a mid-week dinner
Author:
Serves: 6
Ingredients
  • 6 large bell peppers (green or stop light mixed colors) tops cut away and seeds removed
  • 1 cup finely chopped yellow onion
  • ½ cup finely chopped bell pepper (use the tops)
  • ¾ pound organic ground beef
  • 1 pound organic ground Italian sausage
  • 1 tablespoon minced garlic
  • ¼ cup fresh parsley chopped
  • ¾ teaspoon sea salt
  • ½ teaspoon coarse ground black pepper
  • pinch red pepper flakes (optional)
  • 2 cups cooked whole grain rice
  • 8 ounces tomato sauce
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Remove tops and stems from bell peppers, discard the stems and chop and set aside the tops for the filling.
  2. In a large pot of rapidly boiling water, parboil the bell peppers until just tender (this only takes about 2 minutes)
  3. Remove from boiling water with a slotted spoon and drain upside down on paper towels.
  4. Prepare the rice according to package and drain if necessary.
  5. In a LARGE Skillet, heat the oil over a medium high heat.
  6. Add in the onion and bellpeppers and cook, stirring constantly until just soft.
  7. Add the beef, sausage, salt, pepper, parsley, garlic and pepper flakes.
  8. Cook until meat is nicely browned. Use a wooden or metal spoon to break up any large lumps.
  9. Add the rice and tomato sauce. Stir until thoroughly blended.
  10. In a foil lined large baking dish, add just enough water to cover the bottom.( about ⅛ inch) (Use a pan with sides deep enough to hold the peppers upright)
  11. Spoon meat mixture into peppers so that they are stuffed tightly (press down a bit with the spoon)
  12. Place into foil lined baking dish
  13. Bake until peppers are ‘very’ tender and filling is heated through (about 25-30 minutes)
  14. Remove from oven and let rest about 10 minutes before serving.
Notes
This recipe makes a lot! The filling freezes nicely if you only want to make 2 or 4 peppers. I use a cast iron dutch oven to prepare the meat mixture. just makes it easier and there’s less cleanup in the end. (I’m messy)
Top your stuffed peppers with tomato sauce, or cheese after fully cooked. Remove from oven add topping and place back into oven on broil for a few minutes until cheese is melted or tomato sauce is bubbly. (watch closely so it does not burn)

 

Now that dinner is under control, I want to give you a gift!  One lucky  commenter will receive their very OWN copy of  the Where Women Cook spring edition.  If you’d like to purchase your own subscription (and I highly recommend you do)go here.  I’ll draw for this gift on April 18, 2012.

Here are the rules. Yes we have to have rules.

1.If you have a blog you must link up through the linky below. If you have NO blog (really?) You’ll receive one entry for your comment only (please let me know you do not have a blog in your comment)

2. Entrants will receive one entry for a link up through the linky tool AND a comment.

3. Additional entries are as follows and are NOT REQUIRED  in order to be eligible.[donotprint]

One additional entry  for  following me on Twitter  AND Tweeting this Birthday Party with the hashtag #HappyBirthdaySimplePlate  (let me know in the comments)
One additional entry for following me on Pinterest AND  Pinning this  recipe on Pinterest (let me know you’ve done this in the comments)
One additional entry for telling your readers on your blog about this Birthday Party (leave a link to your post in the comments)

4. One winner will be chosen at random and notified by email and here on the blog. If the winner fails to respond within 24 hours, another winner will be chosen.

Of course I’d love it if you would also follow Simple Plate on Facebook, but I can’t offer you an entry for that. THIS CONTEST IS CLOSED

disclosure: I have a material relationship with Where Women Cook, I develop and manage their websites. I have never appeared in the pages of the magazine or on their website (do they even know I have time to blog?) They have graciously provided a copy of the magazine for the winner.

Here’s the link up:

Deep South Macaroni and Cheese Recipe

I have a serious love affair with all things dairy. Particularly cheese. (yeah I know) I’d been craving a great home made mac and cheese (no blue box powder here) and found this gem in a box of recipes and old cookbooks I’d bought a few years ago in an estate auction..I hit the jackpot folks! All sorts of southern goodness laying in that box!… 

Read More »

Easy Thursday Dinner

 

Chicken spag It’s Thursday. Kind of a ho-hum day. The work week is almost up, then comes the weekend work. Blah. What’s for dinner when you don’t feel like cooking? This is the easiest ever midweek meal. Sure to please even your pickiest of eaters. And…you can cook it like a pro…without breaking the bank!

Ingredients:

1- (41/2-5 pound) roasting hen. OR 3 cups cooked prepared chicken

1/2 c butter (margarine or butter blend if you prefer)

2- c onion finely chopped (vidalia onions if you can get them are perfect)

1- ea (small)green, bell pepper chopped finely

1 16oz loaf Velveeta cheese cut into small cubes

1 8 0z pkg finely shredded monterey jack cheese

1 can Rotel brand chilies and tomatoes (for the kids use the mild variety, or leave it out all together and substitute one can diced tomatoes.)

2 cans Cream of Mushroom Soup

1 small can chopped mushrooms (drained)

1 can petite english peas (drained)

1/2 tsp salt

1-16 oz pkg regular spaghetti (cooked AND drained)

TOPPING:

1 cup dried seasoned bread crumbs

1/4 stick butter softened

juice of 1/2 lemon

Directions:

In large Dutch Oven, place hen in with enough water to cover. Bring to a boil over medium high heat, reduce to simmer and ignore for 45 minutes to 1 hour. ( I usually do this the day before, but if you’re pressed for time, cooking the same day works). Remove chicken from the pot, reserving the broth. Let cool slightly, pick from bones and chop into bite size pieces. Set aside. If you’re using canned or prepared chicken, obviously skip cooking it.

Preheat oven to 350°, grease a 4-6quart baking dish well.

In a large skillet, melt butter ,add onions and bell pepper cook just till onion is transparent and peppers are tender (about 5 minutes). Transfer to large mixing bowl unless you have a chef size skillet.

Add 2 cups of the reserved chicken broth, cheese, rotel (or diced tomato), mushroom soup, salt and chicken. Stir well until cheese is completely melted. Add in spaghetti, mushrooms, and peas and toss well. Turn into prepared casserole dish.

Stir breadcrumbs, softened butter and lemon juice together. Spoon on to casserole.

Bake 30 minutes until hot and bubbly.

Serve with your favorite salad on the side and warm toasty garlic bread.

Easy Cheesy!