Recipe Box, Merry Merry Chowder!
My children have different childhood memories than I do, for instance they insist that I made them eat fish sticks for dinner all the time, {once} That’s funny because they also insist that they had chicken every night for dinner, {more true since that’s the only thing they would eat}. Now that they are married adults, despite their sordid menu past, they have remarkably turned into Foodies, and both have fantasies of being the Next Food Network Star or going to Culinary School. HHjr was here for dinner the other night and he LOVES to cook. I told him earlier that I had a soup recipe I wanted to try, but I wanted him to grill some chicken. When he walked in, he noticed there was nothing simmering on the stove…like this….
“Would you like me to start the soup?” he asked. Having had one of those days where I was folding clothes in the shower, you know, BUSY, I said SURE!
Okay, my fellow friends and bloggers, you can be officially JEALOUS! I had my assistant, Hungry Husband Jr., prepare the soup while I snapped the occasional photo, sipped a glass of cold Chardonnay, and relaxed! PERFECT! I could get used to this!
He chopped onions,
and added bacon
colored peppers
then corn and broth…
he really doesn’t need my help, after all this is so easy…ha ha…
next the cream
and now he covered it and let it simmer while he went out to cook the chicken. What a guy!
I thought the men might need a little more for dinner than just the chowder so he grilled some chicken drumettes.
Just before dinner he added grated cheese to the soup
and stirred until it was melted and hot
and then we ate!
I really slacked off today, not only did I not make the soup, it’s not even my recipe. It is from the Pioneer Woman. I did buy the ingredients, ladle it into the bowls and eat it, does that count?
This recipe is on my bucket list this month, The December Paint Bucket
Here’s the recipe:
adapted from the Pioneer Woman
MERRY MERRY CHOWDER
Ingredients
- 4 Tablespoons 1/2 Stick Butter
- 1 whole Onion Chopped
- 3 slices Bacon Cut Into Pieces
- 3 whole Bell Peppers Finely Diced (red, Yellow, Orange)
- 5 ears Corn Kernels Sliced Off
- 1/4 cup All-purpose Flour
- 3 cups Chicken Stock Or Broth
- 2 cups Half-and-half
- 4-6 oz Monterey Jack grated
- 4-6 oz Pepper Jack grated
- 1/4 of a red & green pepper chopped for garnish
Instructions
- In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes.
- Add bacon and cook for another minute or so,
- then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
- Sprinkle flour evenly over the top and stir to combine.
- Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low.
- Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
- At this point we held it on simmer for about an hour until dinner time.
- Stir in cheeses. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
- This makes about 6 servings and will keep for several days in the fridge.
I hope HHjr comes back again soon, and I highly recommend getting an assistant! And making this soup!
I hope you can take a break today! Does anyone ever cook for you?
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I just love your chowder, it looks delicious. Hope you are having a great week and thanks for sharing.
Miz Helen
I am flattered, high praise from you Miz Helen!
That looks great.
Chowders are the BEST soups. Mmmm!! 🙂
Bonnie
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