Wednesday, February 10, 2010

Smoky Chicken Corn Chowder


Happy Snow Day! I have had quite a non productive day. I did get up with Danny because his alarm went off and I couldn't fall back asleep. We weren't sure how the trains were going to be running, since he had to go to work, so I decided I would leave with him so he could clean off my car for me so I could drive him to the farther subway and go to the gym. It really wasn't that bad out this morning, but in the 50 minutes I was at the gym my car was 2x as bad as before. I came home and did a mini yoga sesh to stretch out because my back was bothering me a little bit. 

Some random food throughout the day...
Plain greek yogurt, 1/2 tsp maca, 1/2 tsp chia seeds, handful each of goji berries, cacao nibs, 
almonds and a sprinkle of agave nectar
Lunch was spring mix lettuce, sprouts, hummus, 1/2 Dr. Praegers vege burger, cucumbers, red peppers, corn, 1/4 avocado slices with Anne's Balsamic Dressing with an un-pictured Ezekial tortilla

Monday night I made a new dinner based on the Rachael Ray Top 10 cookbook, Smoky Chicken Corn Chowder. It was intended to be more of a soup, but I used less chicken stock so it would go over pasta/rice. I kicked it up a notch and added some spice. At first I thought it was too spicy, but I ate it with some Mary's Gone Crackers and some ezekial pasta which took the kick away a little bit. 

Smoky Chicken Corn Chowder 
adapted from Rachael Ray's Top Ten Cookbook

1/2 large onion chopped
2 Tbs extra virgin olive oil
3 large garlic cloves, chopped
3 celery ribs, chopped
1/2 tsp cumin
salt and black pepper
1 cup chicken stock (low sodium)
3 thin sliced chicken breasts
1- 10 ounce box frozen corn cornels
1/2 small red onion chopped
1/2 tsp red pepper
1/4 tsp cayenne pepper
2 tbs whole wheat flour
1 1/2 tsp parsley

Preheat a sauce pan over medium high heat with 2 tablespoons of olive oil. Add both onions, celery, cumin and a little salt and pepper. Cook for about 3 minutes, until the onions are tender.  Add the whole wheat flour to the onions, stirring while adding it to the pan. Add the chicken stock and bring it to a slow boil.  Turn it down to a simmer for 8-10 minutes. Add the chicken, corn, red pepper and cayenne pepper and cook until chicken is  cooked through. Add the parsley and stirr. Serve over rice or pasta.
My dish
Danny's dish, with rice and a whole wheat tortilla (or 2)
I also munched on some of these with it. SO. GOOD.

This dish was definitely spicy and filling. If you don't want such a kick, leave out the red pepper flakes and cayenne pepper, it will still be tasty without it.
I've been watching waaaay too much reality TV today (and loving it). Currently I'm drooling over the desserts in Eat, Drink & Be Vegan and might go make something out of there....enjoy the rest of the day! Stay warm and safe!


Jessica @ How Sweet said...

That chowder looks delish!!

pegasuslegend said...


Emily Ziegler said...

This is beautiful. I probably would eat both of your servings... Well, I would at least try, anyways.


Eric Ackerson said...

OOOH! I am re-hungry now! Great posting! I love chowders and smokey chicken sounds like it is right up my alley.....

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