Okay, I’m just going to say it, it’s just not fair!
Many of you readers out there are enjoying warm sunny spring weather and already talking about grilling. While we, on the other hand, have had a heck of a week filled with snow, rain, wind, rain, monsoon rain, hail, thunderstorms, and, of course, rain. Gotta love the Pacific Northwest.
I’m jealous. I want spring, and I want it now.
I’m tired of this March coming in like a lion and staying like a lion. Where’s our lamb??
Okay, enough complaining for now.
The only silver lining I can find is that at least I still get a chance to make some comforting and hearty dishes in my crockpot.
Crockpot Chicken Corn Chowder, adapted from Food.com
2 T butter
1 ½ lbs boneless skinless chicken breasts, cut into cubes
½ c onion, chopped
3 celery ribs, sliced
3 carrots, sliced
2 c frozen corn kernels
2 (10 ¾ ounce) cans cream of potato soup
1 ½ c chicken broth
1 t dried dill weed
½ c half-and-half
salt and pepper to taste
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and saute’ for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half.
Yesterday’s weather was crazy. I mean absolutely crazy. As I attempted to get back into my car from the grocery store (with the boys), Lake Parking Lot had formed under our car. I had to brave huge gusts of wind and sheets of rain – without my coat (it had been barely sprinkling when we went in the store – and if you wear a coat for that, you’re just a wimp in our neck of the woods). As I struggled to get the youngest buckled in his car seat, my cart blew free from where I’d lodged it, careened into the middle of Lake Parking Lot and headed straight for a car. As I dashed after it, I stepped right into the Lake, soaking my feet and leg to mid calf. It was awesome. Not really.
Anyways, after driving the 20 minutes home with sopping wet hair and drenched clothing, I was ready to make something toasty warm for dinner and this recipe looked like it was meant for us all.
It was really easy to prep – even cutting the chicken. Hubs suggested cutting the breasts while they were still partially frozen, and that worked great (especially since it let me skip the whole slimy raw chicken feeling I so love). Once everything was thrown in the pot, there was nothing left to do except enjoy the smells wafting through my house.
So I made some lovely bread bowls that I’ll share in my next post. In the meantime, check out our amazing meal.
Warm, hearty, and thoroughly satisfying on a blustery day. The chowder was so tasty – creamy with the delicious chicken chunks and veggies. And the sun actually made a short appearance while we ate, always a good omen.
Today looks like a milder version of yesterday, weatherwise.
I’m still going to wear my rain boots, though.