Monday, July 19, 2010

Cooking: Menu Week Ending July 25

This week is also a busy week. We are painting furniture and finishing up the painting in the condo. I am sewing a curtain for the condo, ordering wallpaper and measuring the love seat for a slip cover. Thankfully, we have a birthday dinner to go to and we are planning a day off, soon.


Grilled tuna
Sauteed snow peas Roasted potatoes


Out for birthday dinner with Amanda and her Mom

Happy Birthday!!!!


Chicken Corn Chowder

4 ounces of pancetta, diced
1 tablespoon butter
1 medium onion, chopped
1/4 cup all purpose flour
6 cups chicken broth
1 extra large or 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
6 ears of corn cut off the ear
1 cup heavy cream
1 cup diced skinned roast chicken (1/2 the rotisserie chicken)
1/2 plus 1/4 cup chopped green onions
salt & pepper

Cook pancetta in large pot over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add butter to pan; melt over medium-high heat. Saute onions until soft soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are tender, about 12 minutes. Add corn and cream. Simmer until corn is tender, about 10 minutes. Add chicken and 1/2 cup green onions; simmer 5 minutes. Season with salt and pepper.

Ladle chowder into bowls; sprinkle with remaining green onions and cilantro.

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