Tale of Two Chowders: Day 2

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As promised, the final day of stoup is now underway! 

I know, I know, you are on the edge of your seat.  Sorry to keep you waiting.  But really- those cinnamon rolls were begging to have their spotlight.  I could not ignore their plea.

You understand my dilemma, I'm sure.

So the second round chowder is an absolute, once-a-month recipe for our little family.  It's incredibly quick and simple to create (that is becoming my motto, I'm well-aware) and enjoyed by everyone--even the picky eaters. 

And by picky eaters, I mean my husband.

HE loves this stuff and that alone should be cause to make mass amounts and feed it to everyone.  My friends, this man (of whom I so lovingly adore) does not do anything remotely "out-there". 

And by "out there" I mean anything with even a hint of green.  Yes.  He's one of those. 

However he loves this stuff.  I'm not kidding.

Enter, Cheesy Chicken Corn Chowder.

This is my meal-in-a-flash go-to.  My, I need-something-to-please the masses dish.  My, come-on-everyone-loves-chicken-corn-and-cheese meal.

Okay, enough of the hyphens.

Onto the recipe.

Cheesy Chicken Corn Chowder

2 T butter
1/4 C chopped yellow onion
1/4 C chopped celery
1 jalapeno pepper, seeded & minced
2 T all-purpose flour
2 C 2% milk
2 C shredded, cooked chicken
1 1/2 C fresh or frozen corn kernels
1 (14oz) can cream-style corn
1 C shredded monterey jack cheese
1 C light beer (I like Corona or Bud Light Lime)
1/4 tsp dried thyme
1/4 tsp red pepper flakes
1/8 tsp salt
Optional toppings: fresh cilantro, sour cream, fresh lime wedges

Instructions: Melt the butter in a large soup pot over medium heat.  Add onion, celery, & jalapeno; cook for 3 minutes or until tender, stirring frequently.  Add flour, stir to coat and cook one minute longer.  Slowly add milk then remaining ingredients.  Bring to a boil.  Cook until thick (about 5 min).  Top with extra cheese, sour cream, cilantro, and freshly squeezed lime (if desired).

Now chop up your onion and don't make yourself cry. 
Here's a little factoid for you: 
Did you know that if you are having sobbing issues while cutting onions your knife blade is likely the culprit?  Yes sir.  A dull knife when cutting an onion breeds tears, my friends.  The dull blade releases juices- a sharp blade cuts cleanly and thus avoids tears.

So sharpen away.  Unless you like crying.
Whatever, that's your prerogative.




Melt yourself some butter and continue chopping away.




Dice your celery...




And your jalapeno.  Now I like two jalapenos because I roll like that.
The more kick-in-the-pants, the better.
However, if you are a pansy mild sort, you can certainly just use one.




Now dump those kids in the pot and smell yourself to high heaven.




Ohhhhh.....it's nice.




While those veggies are sauteing away get the rest of your ingredients ready.
Here's what you'll need:




Once your veggies are tender, head back to the pot and sprinkle in your flour.




Once the flour is fully incorporated, slowly stir in the milk & beer.
Now unfortunately I used my last bottle of beer last time I made this and forgot to buy more--
and the flavor took a significant hit because of it.  You are more than welcome to leave it out but really, it adds unparalleled depth.  I use beer often in stews and even bread, truly, it's fabulous.




Let the mixture thicken a touch, then add the rest of your ingredients.




Oh chicken. 
Thank you for sacrificing yourself for me.  I promise, you wont be sorry.
You led a wonderful life on the ranch.
But you taste yummy and thus I couldn't spare you.
In you go!




Oh the glorious addition of cheese.  It's necessary.




SO very necessary.




Now let the flavors mingle and the stoup thicken (about 5 min). 
While it's getting ready, prepare your toppings.

Chop up some fresh cilantro and cut a few lime wedges.
I adore lime. 
Lime and I are forever friends, we met while I was pregnant and we've never looked back.



Your chowder should now be nice and thick. 
Pour yourself a heaping bowl, top with gobs of extra cheese, cilantro, and a squeeze of fresh lime juice.
Go ahead and cut a few generous hunks of homemade bread and enjoy your flavorful meal.




This one, however, is for my husband.

And, like me, he doesn't share.
We work well together.  Unless it's the last bowl of chowder.
Then it's an all-out brawl.
But I'm sneaky and always hide some in the back of the fridge.
Shhh, don't tell.


1 comments:

Steph said...

This chowder is soooo good, Abbie! It is one of my mainstays now :)

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