Monday, January 19, 2009

Corn, Sausage and Potato Chowder

Adapted from Food Blogga

1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth (I used chicken because that's what I had and that's how I cook!)
2 cups fresh corn kernels (can use frozen or canned as well)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper
2 cups low-fat milk
1/4 cup sharp cheddar cheese, shredded
3 tablespoons finely chopped fresh parsley
1 package fully cooked sausage (I prefer Aidell's Chicken and Apple)

In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, cayenne, salt, and black pepper, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, cheddar cheese, and parsley. Turn off heat and allow chowder to cool for 5-10 minutes.

Can be pureed in 2 batches or puree one batch and leave some chunks in there. This is how my hubby prefers things so I leave some big chunks for him!

Monday, January 12, 2009

Chicken Artichoke Bake

This is another good potluck dish and an amazing way to depart from normal ways of preparing chicken. It is SO good!

Artichoke Chicken Bake
1/4 c butter
6 chicken halves
1c. chopped onion
1 clove garlic
3 Tbsp flour
1/4 tsp salt
1 1/4c dry white wine
1c chicken broth
3 ounces cream cheese
1 can (14oz) artichoke hearts, drained and halved

Melt butter in large skillet. Add chicken and cook for 5 min on each side. Remove chicken from skillet, reserving pan drippings and place chicken in casserole dish. Saute onion and garlic in reserved pan drippings until tender. Add flour and salt and cook one minute, stirring constantly. Gradually whisk in wine and broth stirring until mixture is thickened. Add cream cheese stirring until melted. Remove from heat and set aside. Arrange artichoke hearts over chicken and spoon cream cheese mixture over chicken and artichokes. You may cover and refrigerate up to 24 hours. Serve over noodles or rice.

*Note, the original recipe calls for slivered almonds on top but I don't do that.*