Yesterday, I set the goal for myself to eat out less than once a week.  This is crazy hard with these crazy schedules!  I know most of you know what I’m talking about.  No matter how busy we get, don’t you miss those days of sitting at the table and eating?  Not just the “Yes I want fries with that!” grab and run meals.  It is time consuming… but I do think this endeavor will be worth it.

It just so happened that Amy @ Park City Girl (who has a fab blog!) is hosting a Family Dinner Swap today.   What a perfect tie in!

I love collecting recipes… and I love to cook (as long as I don’t have to do the dishes!)… therefore this is the first recipe share we’ll have at Sibling Craftery… but it won’t be the last!

Tonight we are having Chicken Corn Chowder.  This was a recipe that was cooked for our Cabin Crop.  It’s delish and I went back for seconds.. (shhh!)  This recipe comes from the Tabaco PepperFest Recipes, but I’ve kinda changed some things up.  You can get the original recipe here, but here’s my take on it!  (I’ve put quick tips, but honestly, this cooks up in about 30 minutes or so.)

Chicken Corn Chowder

Ingredients:

• olive oil
• 1 pound chicken breasts, cut into bite-size pieces  (or you could use part of a rotisserie chicken already cooked and skip step 1!)
• 2 medium leeks, sliced (about 2 cups) (you can substitute this with green onions – about 6 or so)
• 2 medium potatoes, peeled and cut into bite-size pieces
• 1 large green pepper, diced (you could also use frozen green/red pepper that’s prechopped)
• 2 tablespoons paprika
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cans of sweet corn
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
• 1 cup fat free half-and-half

Directions

1.Coat the bottom of a saucepan with olive oil.  Over medium-high heat, add chicken and cook until well browned on all sides, stirring frequently. With slotted spoon, remove chicken to a plate.

2. With heat on mediumn, add a little more olive oil.  Then add leeks, potatoes, and green pepper and cook 5 minutes or until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute.  This is going to help thicken the sauce.

3.Add chicken broth, corn, TABASCO^® Sauce, salt, and chicken and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Stir in half-and-half and heat through.

Voila!  Dinner is served!  Now hurry over to Amy’s site and see the other recipes too!

Enjoy!,

Kandra