So, this weekend I cleaned house. No big surprise there–I try to tackle one big project every weekend the kids are home. This weekend it was #2 son’s
pit room. I made him go through all his clothes and get rid of all but about 20 t-shirts/polos and 10 winter shirts. Along with all the baby hangers–you know, those little plastic hangers. He’s almost 13 and I finally made myself break down and go buy the kid some REAL Hangers. This wasn’t due to resistance toward him growing up as much as forgetfulness!
I’ve also been working on some mental housecleaning–also occasionally necessary.
This weekend at SFC we’ve got a Behind the Book double whammy! Including a Behind the Book with BD Dark (Julie Cohen and Kathy Love) today, and Jordan Summer onWednesday!
And Saturday, I made soup!As always, adjust to suit! Both my kids loved it and it’s got a mild flavor even with the onions.
Mexican Chicken Corn Chowder
- 1 1/2 pounds chicken cut into bite-size pieces (I boiled 2 breasts and 3 thighs –off the bone)
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 cubes chicken bouillon
- 1 cup hot water
- 1 cup broth from boiled chicken
- 3/4 teaspoon ground cumin (I couldn’t find and didn’t add cumin)
- 2 1/2Â cups half-and-half cream
- 1/4 cube Velveeta cheese (the original recipe called for 2 c of Co-Jack)
- 2 (14.75 ounce) can cream-style corn
- 1 (4 ounce) can diced green chiles
- 1 dash hot pepper sauce
- 1 tomato, chopped (I skipped this)
- fresh cilantro sprigs, for garnish (optional)
- Put chicken in pot and cover with water. Cook until done.
- While chicken is cooking add chopped onion and garlic to crock pot. Dissolve the bouillon in hot water; add to garlic and onion along with half and half and creamed corn.Â Â
- Once chicken is done, allow it to cool. Pull off the bone and chop into bite-sized pieces and add to soup, add to crock pot along with chiles and hot pepper sauce.
- Cook about 3 hours on high. Stir in chopped tomato. Garnish servings with cilantro. Makes about 8-10 servings.