Easy and Light Weeknight Corn and Chicken Chowder

Posted on April 8, 2010 by kitchenbelle

I don’t usually make rich meals on weeknights, however, for some reason this recipe caught my eye.  And, as it turns out, it isn’t actually all that rich! It wasn’t super heavy the way chowders typically are. I used 1 % milk and not an ounce of cream and this was still so wonderfully flavorful and filling.  I was pleasantly surprised by how much I enjoyed this meal!  

The original recipe does not call for potatoes but I decided to add them for some texture and color.  (I am really digging red bliss these days!) And rather than use thyme (a spice I am a little iffy about) I garnished the dish with some fresh chives, which are a little more subtle and add a freshness that I have really been seeking these days.  I also bumped up the amount of corn. 

Because of all of my additions, the actual amount of chowder was less than some might like, which was fine with me because I love all things chunky as opposed to liquidy.  If you would like more actual liquid (soup) I suggest bumping up the amount of milk to 4 cups.

 I meant to make some corn muffins to accompany this, but I forgot.  Plus, baking AND cooking on a school night? I think that would shift this from an easy and light weeknight meal to a plan ahead savory Sunday supper. 😉

P.S. I am in the market for a new camera. I would welcome any and all suggestions!  (I cannot sort out how to get the white balance where I need it to be with this little point and shoot!)

Easy and Light Weeknight Corn and Chicken Chowder:

  • 1 pound small red potatoes (red bliss)
  • about 1 pound chicken breast
  • 2 tablespoons butter
  • 3 ribs of celery, finely chopped
  • 1/2 onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons all-purpose flour
  • 3 cups milk (I used 1%)
  • 2 cups frozen sweet yellow corn kernels
  • 1/8 teaspoon cayenne pepper
  • a few shakes of red pepper flakes
  • lots of salt and pepper to taste
  • 3-4 tablespoons fresh chives, chopped

Bring a large pot of salted water to a boil. Add potatoes and cook until tender. When done strain away water and let potatoes cool in a colander.

Meanwhile, cook chicken breast on grill pan or in saute pan.  Once cooked, remove from heat, use two forks to shred and set aside.

In a large Dutch over melt butter over medium heat. Add onion, celery, and jalepeno and cook for at least three minutes, or until tender.   Stir frequently. Note: Let these ingredients cook for as much time as you have. This will be the base of the flavor of the chowder so the longer you let these cook the more flavorful the final product will be.  (I try to “melt” the onions and celery as long as possible to hide them from my husband!)

Add flour and cook for one minute, stirring constantly.

Stir in milk, chicken, corn, cayenne pepper, red pepper flakes, salt and pepper. Bring to a boil.  Cook until thick, about 5-10 minutes. Stir in potatoes and cook until potatoes are heated through. Serve in bowls and garnish with freshly chopped chives.

Adapted from Quick Chicken-Corn Chowder on MyRecipes.com.

Filed under: chicken, chives, corn, Main Dish, soup | 3 Comments »

Avocado, Corn, and Tomato Salsa

Posted on July 5, 2009 by kitchenbelle

j

This salsa is a delicious addition to any cookout!  The flavors are so fresh.  It is a nice alternative to traditional chips and dip.  I like to serve it with assorted colored tortilla chips because it makes for a pretty presentation, however, traditional corn chips work just as well.

Avocado, Corn, and Tomato Salsa:

  • 2 avocados, diced into small cubes
  • 4-5 vine ripe tomatoes, diced into small cubes (seeds removed)
  • 4 cobs of corn cooked and then kernels removed or 2 cups frozen corn
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, finely minced

Combine avocado, tomato and corn in one bowl.  Whisk together remaining ingredients (dressing) in another bowl.  Pour dressing over salsa and use a spoon to toss to combine.  Serve with chips.

Adapted from MyRecipes.com.j

Filed under: Appetizer, corn, tomato, VEGETARIAN | Leave a comment »

Quinoa Salad with Corn and Red Pepper

Posted on May 19, 2009 by kitchenbelle

 

m

Quinoa is all the rage these days!  Everywhere I turn there are either quinoa recipes or articles praising quinoa as the best food source ever.  I had to get on the bandwagon!  I’ve been holding on to a box of quinoa for a few weeks now and I finally settled on making  this Martha Stewart recipe.  I was quite pleased! The taste and texture of the quinoa reminded me of a combination of rice and couscous–I think that if it were possible to “mate” the two, this is the taste and texture you would get! 

 Because I served this as a main dish, not a side, and I didn’t know what to expect, I decided to add some pulled chicken breast.  (I actually bought one of those grocery store roasting chickens and pulled off the deliciously moist meat—I am surprised over and over and over at how fabulous these birds are!)  That said, this is a filling meal and by no means did it need the chicken.  Without the chicken I think this would be a perfectly satisfying gluten free vegetarian main course or side. Also, I think it would pair perfectly with turkey tips or steak tips (or any other grilled or broiled protein–think Memorial Day cookout!).    

This recipe was a light yet filling, delicious, and nutritious gluten free meal—and a perfect introduction to this super-grain.

Quinoa Salad with Corn and Red Pepper:

  • 2 tablespoons olive oil
  • 1 tablespoon red cider vinegar
  • 3 tablespoons fresh basil, thinly sliced
  • 1.5 teaspoons mustard powder
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1.5 cups quinoa, cooked according to package directions, using chicken or vegetable broth in place of water
  • 1 cup of frozen corn kernels, thawed
  • 1 red bell pepper, stemmed, seeded, and diced
  • 3 scallions, thinly sliced
  • chicken breast pieces, cooked
  • baby spinach

Whisk olive oil, vinegar, basil, mustard powder, and garlic in a large bowl.  Season to taste with salt and pepper.

Add the (cooked) quinoa, corn, chicken, diced red pepper, and half of the sliced scallions to the bowl.  Toss lightly to combine.

Arrange baby spinach on individual serving plates or a platter.  Mound salad on the center.  Garnish with remaining scallions.

m

Recipe adapted from MarthaStewart.com.

Filed under: Appetizer, basil, chicken, corn, gluten free, Main Dish, peppers, quinoa, salad, Side, spinach | 2 Comments »

Chicken Lo Mein

Posted on May 18, 2009 by kitchenbelle

m

 I like to keep my eye out for recipes that are delicious and fresh substitutes for takeout.  This one caught my eye because it is packed with vegetables.  Also, it contains those scrumptious soba noodles that I just can’t seem to get enough of these days!  The cremini mushrooms have a strong earthy flavor that adds some depth to this dish.  (You could always substitute button mushrooms if the cremini are too “dirty” for you.)  This dish tastes even better reheated and eaten a few days later.  This is definitely another one of those instances where you could throw this in a little white box with a thin wire handle and enjoy the best take out you never ordered!

Chicken Lo Mein:

  • One 12-ounce package of soba noodles
  • 5 cloves garlic
  • One 2-inch piece of fresh ginger, peeled and cut into pieces
  • 1 pound of chicken breast sliced into thin strips
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon olive oil, vegetable oil, or a few squirts of cooking spray
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 cup chicken or vegetable broth
  • One 1-pound bag frozen mixed stir-fry vegetables (water chestnuts, mini corn, carrots, peppers, peapods etc.), thawed

In a medium pot of boiling water, cook noodles until tender, about five minutes.

Using a blender or food processor, finely chop the garlic and ginger.  Transfer half of the mixture to a medium bowl.  Add the chicken strips and 2 tablespoons of soy sauce to the bowl.

In a large skillet, heat the oil or spray over medium-high heat.  Add the chicken mixture to the skillet and cook until chicken is no longer pink.  Transfer to a clean bowl.

Using the same skillet add the mushrooms and the remaining ginger-garlic mixture.  Cook, stirring often, until the mushrooms are tender and brown.

In a small bowl whisk together the remaining 1 tablespoon of soy sauce, the oyster sauce and cornstarch.  Add 1/3 cup of water and the chicken broth. Pour this mixture over the mushrooms and simmer until thickened. Add the thawed mixed vegetables and the chicken mixture to the skillet.  Cook until heated through. Add the noodles and toss. 

Adapted from Pork Lo Mein recipe found in Rachel Ray magazine.

Filed under: Appetizer, carrot, chicken, corn, Main Dish, mushroom, pasta, peppers, Side | 2 Comments »

Polenta Stuffed Poblano Peppers

Posted on May 14, 2009 by kitchenbelle

m

Something about the photo of this recipe in Rachel Ray’s magazine caught my eye.   The fact that I had a half of bag of leftover polenta on hand sealed the deal.  My husband has been craving fish quite a bit lately.  (My mom always taught us that if you are craving something it is your body telling you that you need it!  I have been diligently quenching my cravings for as long as I can remember.  I love when my husband mentions his cravings because I love finding new recipes to  satisfy them.)   I decided these peppers would be a perfect accompaniment to some baked fish.  I was right!  The polenta was just fantastic—creamy and flavorful (not bland at all due to the nice bite and freshness provided by the scallions) and the corn kernels added some always-welcomed crunch.  I served these peppers with Cajun-Baked Tilapia.  (Recipe to come!)

One note:

  • I could not find peppers labeled “Poblano” in my grocery store.  However, the produce manager assured me Pasilla peppers were the same as Poblano.  According to this article, that is not true, however, for the purpose of this recipe they were just fine.  They had a nice warm flavor–not as acidic as typical green peppers,  not nearly as punchy as jalepenos, and not as sweet as red peppers.  They were an enjoyable contrast to the creamy polenta.

Something else I wanted to mention: Technically, today is this blog’s one year anniversary!  The reason I say “technically” is because I started writing this blog in May 2008, however, I didn’t make it live until July 2008.  It has been a wonderful year of fun in the kitchen—I have discovered so many wonderful recipes from a variety of sources.  Sources that have ranged from the expected to the unexpected!  (One source I am currently addicted to is myrecipes.com. More on that in future posts!) I continue to adore researching, discovering, trying, and sharing new recipes with you.  I hope you’ll continue to visit kitchenbelle.com for inspiration, information, and fun.

Polenta Stuffed Poblano Peppers:

  • 4 plum tomatoes, halved
  • 1 red onion, cut into wedges (I forgot to get an onion so I substituted 5 whole cloves of garlic)
  • 4 poblano peppers, halved lengthwise and seeded
  • 1/4 teaspoon ground cinnamon
  • salt and pepper to taste
  • 1/2 cup instant polenta
  • 1 10 ounce package frozen corn
  • 1/4 cup soft goat cheese
  • 4 scallions, sliced

Heat broiler.  On a baking sheet toss the tomatoes, onion (or garlic in my case) and oil.  Turn the tomatoes so that they are cut side down and place them on one end of the baking sheet.  On the other end of the baking sheet place the peppers cut side down.  Broil the vegetables until they are charred, about 5-10 minutes.  Flip the tomatoes and peppers over halfway through.  Remove from oven.  Set peppers aside.  Place tomatoes and onions in a blender or food processor.

Heat oven to 400 F.  Add the cinnamon and 1/4 teaspoon each of salt and pepper to the tomatoes and onions in the  blender or food processor.  Puree until smooth.  Spread half of this sauce on the bottom of a 9×13 baking dish.  Place the peppers (cut side up) on top of the sauce.

In a medium sauce pan bring 2 1/4 cups of water to a rolling boil.  Slowly whisk in the polenta.  Do not stop whisking, about 3-4 minutes, until the polenta is thick.  Stir in the corn, goat cheese, and all but 2 tablespoons of the slice scallions.

Spoon the polenta mixture into the peppers.  Drizzle with the remaining sauce.  Bake in the 400 F oven until heated through, about 5-10 minutes.  Top with remaining scallions.

m

Recipe adapted from Everyday with Rachel Ray June/July 2009 issue.

Filed under: cheese, corn, Main Dish, peppers, polenta, Side, tomato, VEGETARIAN | 2 Comments »

Next Page »