Welcome to another weekend! Whew...it's so hard to believe Thanksgiving is this week! If you are sitting down to plan your Turkey Day menu, or you have a trip to the grocery store on your "to do " list today, pleas take 5 minutes and share in today's guest post. Amber is another Mommy, cook and blogger, who believes in the same idea as me-- One meal for everybody! No short order cooks here! She has a recipe to share that is perfect for those upcoming cold winter evenings! Thanks Amber for sharing w/ us today, and Happy Thanksgiving to you and yours!
Hi! I'm Amber, the mommy at This Mommy Cooks. Thanks Krista for inviting me to be your weekend company! I am a Tennessee girl who is a stay at home wife and mother to two young boys and a new baby girl. Even though my days are quite busy, I try to make time for my love of cooking. My philosophy is to only prepare one meal that my entire family will eat. This makes my life much easier! It also helps my kiddos to eat more of a variety of foods that are healthy. My love for both cooking and blogging brought about my blog This Mommy Cooks. I've been posting recipes on my personal blog for years, but finally made the plunge into the foodie blog world two years ago this January. I hope you enjoy my recipes as much as I enjoy preparing them! If you're on twitter, facebook, or pinterest, come find me!
Today I'm sharing a recipe that I've already shared on my blog. It is a favorite in our house, Chicken Corn Chowder. Basically, it tastes like chicken pot pie in soup form, and who doesn't like chicken pot pie? This is the pefect meal for these cool nights that are upon us. So make this soon, I promise it won't disappoint.
I promise this picture doesn't do this soup justice!
Chicken Corn Chowder
6 TBSP butter
1/2 onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 cans corn (I used bi color white and yellow)
1 1/2-2 cups cooked chicken, cubed (I used 3 chicken breasts.)
3 cups chicken broth
1 can evaporated milk (12oz)
Freshly ground black pepper
Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. I poured the mixture into a glass bowl so it would cool faster. Then used the unwashed pot for the next step.
While roux is cooling, combine the corn, chicken, and chicken broth in saucepan, and bring to a boil. Simmer for 10 minutes. Pour roux into the corn and chicken mixture (a little at a time), whisking briskly so it doesn't lump. Return the pot to the heat and bring to a boil. The mixture should become very thick.
Stir evaporated milk into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Return to boil and simmer for 5 more minutes. Serve with warm bread.