Slow Cooker Poblano Corn Chowder with Chicken & Chorizo



Slow Cooker Poblano Corn Chowder | Crumbs and Chaos A warm comforting bowl of goodness ready when you come home after a long day. #crockpot #soup #chowder  www.crumbsandchaos.net

Cold winter, busy days, the longing for a comforting meal…’tis the season.  The good news is that help is not far off.  Campbell’s Kitchen is home to the brands that you know and love and is loaded with recipes to help get dinner done.  In fact, they have over 3000 recipes there to appease every taste, lifestyle, budget and schedule.  Can you say one stop shop?

After perusing the website, I decided to try a slow cooker chowder, perfect for the chill of winter.  This bowl of goodness has a lot going on…tender chunks of chicken, sweet bits of corn, tons of flavor from the poblano chile peppers and chorizo sausage and fresh cilantro stirred in before serving.  I did try to rush the slow cooking a little bit by kicking the heat up to high and when everything else was cooked the potatoes weren’t quite done to my liking.  But that didn’t break the deal for me, it was an amazing crock pot full of soup…enough to have lunch all week long.

Next time you need a satisfying meal, one that can be made with ingredients that are easy to keep on hand, make Campbell’s Kitchen your first stop.  There you will find recipes for entertaining, those categorized by your favorite Campbell’s Brand, even cooking and healthy eating tips.

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Hot Corn Dip

This is one of those things that was devoured right when it was served.  I had a couple of friends over for appetizers before we went out to dinner and I made this dip.  I had a few bites and it was delicious.  Then I had to quickly feed the little ones before I left for dinner and when I came back it was gone. The dish was practically licked clean.  I will definitely be making this again and again.  I didn’t add the green onions or cilantro on top.  One of those things where I thought I had green onions and I didn’t and every time I go to the store looking for fresh herbs the one I need is gone.  I don’t know if that happens to anyone else but it always happens to me.  Next year I am going to grow my own so I don’t run into this problem.  Go get to the store and make this dip for your next get together with friends!

Hot Corn Dip

Ingredients

  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack
  • 2 tablespoons chipotle peppers in adobo sauce, diced small
  • 1-4oz. diced green chiles, undrained
  • 1/2 cup Mayo
  • 1/4 teaspoon garlic powder
  • 1 can corn, drained
  • 1 small tomato
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons green onions, sliced thin

Instructions

  1. Preheat over to 350 degrees.
  2. Mix the cheeses, chiptole, peppers, mayo, garlic powder and corn together. Pour into an oven safe dish.
  3. Bake 20 minutes or until golden brown and bubbly.
  4. Top with diced tomatoes, green onions and cilantro. Serve immediately with tortilla chips.
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Recipe from Gina Marie’s Kitchen

Cream Cheese Corn

Grilling season has begun at my house and while my husband, Jason, loves to do the grilling, I love to find new side dishes to make.  As he smoked some delicious ribs a couple of weeks ago, I threw together this simple yet delicious side dish.  We don’t have fresh corn on the cob yet so I used frozen but I can’t wait to try it with fresh.  It is sure to be even better.  I added a few red pepper flakes when making the recipe and then I let each person add more if they wanted, this way the kids can have it without it being too spicy!
What do you like to serve as a side dish when you grill?

Cream Cheese Corn

by Emily {Crumbs and Chaos}

6024510
Ingredients (Serves 4)
  • 1 pound corn (fresh or frozen-thawed)
  • 1 Tablespoon butter
  • 3 ounces cream cheese
  • Red pepper flakes
  • Ground black pepper
Instructions
In a medium saucepan combine corn, butter and cream cheese.
When it is heated through and cream cheese is melted season with red pepper flakes and black pepper.
Enjoy!
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Recipe from Budget Savvy Diva.

You can find us linking up HERE!

SRC: Bacon Jalapeno Corn Chowder

It’s time for the October edition of the Secret Recipe Club!  Want to know more?  Check it out here.
This month my assignment was Adventures in Marriage, a blog written by Amy, who is a teacher from Virginia.  She uses her blog to share her favorite recipes with family and friends.  And she has some great ones…I had a long list of I-want-to-try-recipes: Cilantro Shrimp Scampi, Velveted Chicken Stir-Fry, Chipotle Chicken Skewers w/Cilantro Dipping Sauce, Pepperoni Pizza Dip and Cheddar Corn Chowder.
Since it’s fall and we  love soup, I was most interested in a great new soup recipe.  I chose this one because the title intrigued me and, in case you didn’t know, I’m a lover of bacon (evidence from last week and last month!).

I really loved the flavors of this soup.  It isn’t very spicy and the corn is a nice sweet balance to the flavor of the cumin and chili powder.  And the smoky bacon adds really great flavor as well.  Yum!  Amy did say that it is really great with fresh corn and I can’t wait to try it with fresh sweet corn sometime.  This is a fabulous addition to my soup repertoire.

1/2 lb. BACON, chopped
1 cup CHOPPED ONION
1 JALAPENO PEPPER, diced
2 Tablespoons FLOUR
2 (16 oz.) bags FROZEN CORN
1 cup CHICKEN BROTH
3-4 cups MILK (I used whole)
1 teaspoon CUMIN
1 teaspoon CHILI POWDER
SALT & PEPPER, to taste
In a heavy stockpot, cook bacon until crisp.  Remove from pan using a slotted spoon and place on paper towel lined plate.  Set aside.  Pour off all but 2 Tablespoons of bacon drippings.
Add onion and jalapeno to the pot, saute until soft – about 5 minutes.  Add flour, stir well and cook for about 2-3 minutes.
Add chicken broth, corn and 3 cups of milk to the pot.  Stir to combine.  
Add cumin, chili powder and salt and pepper to taste.  Cook, stirring often, until it thickens and the corn is cooked.  
Using an immersion blender, puree until desired consistency is reached.  Add bacon back to the pan and thin with milk if needed.

Recipe Source: Adventures in Marriage

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{Side by Side} Corn Casserole



Who loves easy side dishes?  I DO!  Like Becca said last week, most of us spend plenty of time on the main dish and we do not want to spend a lot more time in the kitchen on the side dishes.  This is the kind of side dish where you pour everything in and bake.  It can’t get much easier than that.  This is a side dish that could be added on any weeknight or I often will make it for Easter to go with the ham.   Other suggestions would be to pair it with BBQ Chicken or Turkey Burgers.  

Corn Casserole

2 cans whole kernel corn, drained
1 can cream corn
1 stick butter
8oz sour cream
1 small Cheese Whiz
1 Jiffy Cornbread mix
2 eggs

Mix all ingredients together.  Place in casserole dish.  Bake at 350 for 1 hour.  

Enjoy!
Other great pairs from Crumbs and Chaos:

Summer Time Grilling!

The other day, while watching a cooking show on public television, the guest was talking about meals she remembered her mother and grandmother making her. The smells bring about such memories that she would never forget! She also made a great point that really made an impact on me. She said that what you feed your kids shows just as much love as words and actions! What an amazing truth! When you spend time and/or energy preparing food for your family, they notice! Even if they don’t always say so! And even more so, when you feed them foods that teach the habit of cooking and making meals that are good for their bodies.

For dinner the other night, we fired up the grill and made a wonderful summer meal! We made turkey burgers and grilled corn on the cob. I got the idea for the corn from Bobby Flay on The Food Network. It was wonderful with the burgers and served with fresh berries and chips!

TO MAKE THE GRILLED CORN ON THE COB:

After cleaning the husk and silk off of the ear of corn, I washed them and wrapped each one in foil. I placed them on the grill for about 25 minutes, rotating periodically.

While they cook, I place a stick of softened butter in the food processor with a bunch of chives, and 3 cloves of garlic. Process until smooth.

Once the corn in finished grilling, I rubbed it with garlic butter, squirted it with fresh lime juice, and sprinkled it with Cotija Cheese.

It is a great meal for the summer months while the weather is warm and the corn is in season!