Hello Sparkfamily! I am whoop'in up some yummy chowder for dinner tonight! Take a look!
1 Tbsp olive oil
1 onion (I used 3 shallots, because that is what I had on hand)
3 celery stalks (I used a cup of chopped, re-hydrated celery from my pantry)
3 garlic cloves (didn't use, since I was using shallots, but think it would be better if I had used some)
1 jalapeno pepper
3-4 boneless, skinless chicken breasts
3 pieces cooked bacon
2 cups milk
2 Tbsp all-purpose flour
2 20-oz. packages frozen creamed corn, thawed
Drizzle olive oil into the bottom of a large, lidded soup pot. Place over medium heat.
Add roughly chopped onion, carrots, celery, and minced garlic. Cover pot with lid and cook for about 5 minutes.
Remove stems, seeds, and membrane from jalapeno. Dice pepper finely and add to other vegetables.
Cube chicken breasts and add to vegetables. Add enough water to slightly cover all ingredients. Cover and cook for about 20 minutes, or until chicken is done.
Crumble bacon and add to the chowder.
Combine milk and flour in a measuring cup and stir well. Add to chowder.
Open packages of creamed corn and add to the chowder.
Sprinkle dried thyme into chowder and stir to combine.
Cover pot and simmer over low heat for about 20 minutes. Careful not to let it burn! Enjoy!
Thought of the day~ There ought to be a hall of fame for Mamas! Creation’s most unique and precious pearl And heaven help us always to remember that the hand that rocks the cradle rules the world! I hope that all of you Mom's out there had a healthy and happy Mother's Day! Hugs, Rose:)