Faaaaaaaaall is in the aaaaaaiiiiiirrrrr! (said in an Oprah voice).
I busted out my first scarf of the season the other day. I also have my eyes on this beauty here. Gentlemen, pay attention. Next thing you know, it will be the most wonderful time of the year. Think back to this. You can’t go wrong with a really nice scarf. Except you, Mike, something sparkley or of the purse variety is what your lady wants. If you want to throw in a scarf in addition, that’s fine.
Anyway, I got sidetracked. One season at a time.
I have yet to wear a pair of boots. I think that is just around the corner though. In case you were wondering which boots I have been yearning for the past two years, here they are. I need to start saving.
Once again, sidetracked.
Yesterday was one of those perfect rainy fall days. The weather was cool, but not too cold. The trees still have all the beautiful colored leaves on them. It was just one of those days that you wanted to stay in, blare some Fiona Apple (substitute in your own rainy day jams), drink some wine, and eat a warm bowl of soup.
But, alas, the man. The man makes us all have to go to work. Damn the man!
Well I guess you can always do all of that stuff when you get home. Diving into a bowl of chicken and corn chowder topped with some jalapeno cornbread croutons is good any time of the day!
Chicken & Corn Chowder
Serves: 6 – 8 people
- 3 Tablespoons Unsalted Butter
- 2 Large Boneless Skinless Chicken Breasts
- ½ Cup Diced Celery
- 1 Cup Potato, peeled
- ½ Cup Diced Onion
- ½ Cup Diced Carrot, peeled
- ½ Cup Diced Red Bell Pepper
- 4 Tablespoons All-Purpose Flour
- 2 ½ Cups Low-Sodium Chicken Stock
- 1 ½ – 2 Cups Corn Kernels
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Teaspoon Crushed Red Pepper
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Cumin
- 1 Tablespoon Fresh Chopped Parsley
- 1 ½ Cup Whole Milk
- In a large Dutch oven or soup pot, melt the butter over medium heat.
- When the butter is melted, add the chicken breasts to the pot. Cook for ten minutes, until brown on each side. Remove the chicken, place on a small plate, and place off to the side for later.
- Add the celery, potato, onion, carrot, and red pepper to the pot. Sauté for five minutes while stirring the vegetables around.
- Add flour into the pot. Stir and cook for one minute until all the butter and liquid has been absorbed.
- Add the chicken stock to the pot along with the seasonings and stir. Increase the heat to medium/high. Bring to a simmer. Simmer for ten to twelve minutes with the lid on.
- Cut the chicken. Add the chicken, corn, and seasonings to the pot. Simmer an additional ten minutes with the lid on.
- After ten minutes, add the whole milk and cook for fifteen more minutes, uncovered.
- Add the chopped parsley and remove from heat. Cool for a few minutes before serving.