Poblano Corn Chowder AND Rice and Chicken Poblano Corn Soup

My husband loves this soup they have at Sams club, only it is a bit pricey for what you get. So, I set out to recreate it. The 2nd soup is the recreation, but I actually love the chowder version better. So, I'm posting both. You could totally do a hybrid of the two as well and do potato, rice, chicken AND bacon. It would be good :) I'd just add another cup of broth if I did that. Anyway, both were a hit so I'm posting both.

POBLANO CORN CHOWDER

• 2 cans corn, drained
• 1 can creamed corn
• 4 ounces bacon, diced
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 large poblano chili pepper, roasted and chopped
• 1 teaspoon thyme
• 1 tablespoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/8 teaspoon turmeric
• 1 lb potato, peeled and diced. I've used yukon, red and yellow.
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons minced fresh chives or thinly sliced scallions
• Pepper
• Salt

In a large stock pot cook your bacon until crisp. Remove the bacon and set aside in a medium sized bowl, reserving a small bit for toppings later. Leave about 2 tablespoons of bacon fat in the pot. Add the butter, onion, bell pepper, seasonings and cook until the onion and pepper are tender. Add the vegetable mixture to the bacon.

Place the corn kernels, potatoes and stock in the pot and turn the heat on high. Cover and boil for about 10 minutes. Use a hand blender to puree about 1/2 of the mixture, or to your desired consistency, leaving some potato chunks in tact.

Add the vegetable mixture, poblano pepper and creamed corn to the stock pot. Reduce the heat to medium low and season with salt and pepper. Allow to simmer for about 20 minutes.

Remove from heat and stir in the cream.

Do not refrigerate until the chowder has cooled completely.

Serve with chopped chives, bacon bits and cheese.


RICE AND CHICKEN POBLANO CORN SOUP

• 1 can corn
• 2 cans creamed corn
• 6-8 ounces roasted chicken, cut into chunks.
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 large poblano chili pepper, roasted
• 1 teaspoon thyme
• 1 tablespoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/8 teaspoon turmeric
• 1/2 cup uncooked long grain wild rice
• 4 cups chicken stock
• 1 cup heavy cream
• Pepper
• Salt

Cook the butter, onion, bell pepper, and seasonings in a large stock pot until onions and peppers are tender. Add, rice, poblano pepper, corn and stock to the pot and turn the heat on high. Bring to a boil and then reduce heat to low and put the lid on. Allow to simmer about 15 to 20 minutes.

Add the creamed corn and cook an additional 5 minutes on medium heat to thicken. Season with salt and pepper and remove from heat to add the cream.

Do not refrigerate until the chowder has cooled completely.

Serve with a corn tortilla or crushed tortilla chips and cheese.

Spanish Rice

This is my made up, on the fly Spanish rice. And, I use it to make a lot of different meals, which I will post about.

Ingredients

• 1 cup uncooked rice
• 1 medium onion, chopped (I like onions so I used a large one)
• 1 tablespoon minced garlic
• 1 small green bell pepper, chopped
  
• 2 tablespoons vegetable oil (I used olive oil)
• 2 1/2 cups water
• 1 cup salsa
• 1 teaspoon chili powder
• 1 can black beans
  

Directions

In a large skillet, heat oil over medium heat. Add rice, green pepper, garlic and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally until rice is tender.


So... what can you do with this rice?

Well, you can use it as a side dish obviously and make Fajita's

Or, you can make a really simple and easy casserole. I use the leftovers to make a southwest chicken skillet casserole. I've never written down exactly what I do so I don't think a new entry is in order but basically...

Southwest Chicken Casserole

Take your left over rice and add 1/2 a cup to 1 cup of sour cream. Mix it up in a skillet. This isn't an exact science just mix it up to taste. Then add a can of corn to the mix. Then add some chicken. I usually use leftover chicken from another recipe but you could just grill some up real quick too and season it with taco or fajita seasoning or whatever you want. Then I warm it all up in a skillet and serve. It's pretty darn good.

Stuffed Peppers

Another thing you can do is mix the leftover rice with hamburger meat, a can of tomatoes and a can of corn. Stuff some bell peppers with the mix. Mix up some tomato sauce with a bit of brown sugar and pour that over the top of the peppers. Bake them in the oven at about 350 until tender.

Burritos
Obviously you can also make burritos with the rice. I just mix the rice with refried beans and cheese and heat. Roll mixture into tortillas and top with sour cream and diced tomatoes.

Chicken and Spanish Rice Soup

Any other favorites for using up leftover Spanish rice? Share them in the comments!

Chicken and Spanish Rice Soup

Ingredients:

• 1 lb. cooked chicken, shredded
• 4 cups leftover Spanish rice
• 1 medium onion, diced
• 2 carrots, chopped
• 4 cloves garlic, minced
• 2 15.5 oz. cans diced tomatoes, with juices
• 1 15.5 oz. can chickpeas
• 2 cups corn
• 1/2 bunch cilantro, chopped
• 1 tbsp cumin.
• 1 tbsp chili powder
  
• 1 tbsp sweet paprika
• 1 tbsp tomato paste
• Water, to cover
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Method:

In a large stockpot over medium-low heat, cook carrots in olive oil until tender (about 10 minutes). Add onions and cook until translucent. Add garlic and cook until fragrant.

Add tomato paste, tomatoes and rice. Pour enough water or stock over rice to cover (add more if you prefer a thinner soup.) Add remaining ingredients and stir to Simmer 15 minutes.

Serve piping hot with some tortilla chips on the side.

Courtesy of Cooking by the Seat of my Pants

Restaurant French Toast

This french toast is just as good as it is at your favorite breakfast joint. MMMMMMMM

• 4 eggs
• 2/3 cup whole milk
• 1/3 cup flour
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 6 slices Texas toast thick bread (I really like to use cinnamon bread)
  
• 3 tablespoons butter
• powdered sugar
• butter
• syrup

Mix first 7 ingredients in a shallow bowl or pan with a wire whisk until well blended.

Heat pan on medium heat and melt 1 tablespoon butter. If butter smokes your pan is too hot. Dip bread into egg mixture for about 30 seconds, coating both sides. Cook each side about 2 minutes.

Dust with powdered sugar and serve with butter and hot syrup.

Sweet Cornbread

I made this cornbread to go with my Colorado Chili and I also made 2 loafs of Cuban Bread because I don't usually like cornbread too well but my husband does. I liked this cornbread :)

Ingredients

* 1 cup sugar
* 1/4 cup honey
* 2 eggs
* 1/2 cup butter (softened)
* 1 cup milk
* 1 cup water
* 2 cups cornmeal
* 2 cups flour
* 1 tablespoon baking powder
* 1 teaspoon salt

Directions

Preheat oven to 375°F.

Mix sugar, butter, eggs, milk, honey and water together in a large bowl.

Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt and then add wet ingredients while stirring. Pour into a greased 9x13 baking pan. Bake for 25-30 minutes or until golden brown on top.

Chocolate Ricotta Dessert

I used to make this when I was on weight watchers as a filling, chocolaty treat. It's about 200 calories per serving if I remember correctly (well, except the Nutella version) and it is SO yummy and much better for you than eating a candy bar. I have a few versions of this, so I'll post them all.

• 1 cup ricotta cheese
• 4 packets Splenda or you can use about 4 tablespoons regular sugar.
  
• 1 tablespoon cocoa - you can find this in the baking section of your supermarket. Check the label and try for the one not ‘processed with alkaloids’ - there are more of the beneficial nutrients when not processed this way.
• 1 teaspoon vanilla OR almond extract
  

Mix it in a cup and eat it. You can adjust the cocoa and sugar to suit your needs.

Version 2

• 1/2 cup Ricotta cheese
• 2 tbsp honey or agave necta
  
• 2 tbsp cocoa powder -
  
• 1/2 tsp vanilla
• 1/2 tsp pumpkin pie spice

Mix in a bowl and eat

Nutella Version

• 3/4 cup ricotta cheese
• 1T plus 1t nutella spread
• 1t cocoa powder

Mix in a bowl and eat :)


All are awesome with fresh strawberries or other fruit. Or, more chocolate.

"Klassy" Chicken Pot Pie

I don't usually make casseroles, much less casseroles with tater tots... but I've found myself trying to find things that freeze well so I can fill my freezer in preparation for baby #2. This is the perfect recipe for that or if you have left over chicken to use up. Or, maybe you are just craving craving chicken pot pie with tater tots. Takes about 15 minutes for prep (if your chicken is cooked already) and 40 in the oven. You can make this ahead easily and pop it in the oven when you get home, or even double or triple and freeze for later.

You can arrange the tater tots a little nicer too, and make it pretty. I'm impatient. This is 1/2 of the recipe, since there are only 2 1/2 of us. I froze the rest.

Ingredients

• 1 (2 lb) bag frozen tater tots

• 1 cup chopped onion
• 3 small garlic cloves, chopped
  
• 1 tablespoon butter
• 2 cups diced cooked chicken
• 1/2 cup milk
• 1 (10 ounce) package frozen mixed vegetables
• 2 (10 3/4 ounce) can cream of whatever soup
• 1/2 tsp dried thyme
• 1 tsp black pepper

Directions

1. Preheat oven to 375°.

2. In large skillet, cook onion and pressed garlic in butter or olive oil over medium high heat until onion is tender.

3. Add cooked chicken, frozen veggies, undiluted soup, milk, thyme and pepper.

4. Stir ingredients together and cook over medium heat until hot and bubbly. Stirring occasionally.

5. Cover and cook an additional 5 minutes; stirring frequently.

6. Spoon chicken mixture into ungreased 2-quart casserole dish.

7. Arrange frozen tater tots on top.

8. Bake 40 minutes or until bubbly and tater tots are slightly browned.