thentherestwo.com LIFE, Main Dishes, Recipes, Soups and Stews

Corn Chowder

Even though it’s been so incredibly hot this month, this recipe caught my eye. I decided this chowder recipe looked good enough to try even though I’d been sweating bullets lately.

I usually only make soups in the fall and winter. However, my daughter came up from GA with her 4 month old to stay a month. Having been on prednisone for 3 weeks (for my 3 ongoing, herniated discs) well, as usual, it made me SO hyper, able to stand long hours again and cook to my heart’s content. 😜 I really miss doing things pain free and cooking being one of them. Getting old can really stink!

In Indiana, the fresh corn 🌽 is becoming abundant and it just sounded so yummy to add some right off the cob to complete this recipe.

I actually tweaked a recipe from Natashaskitchen.com this time and let me tell you the family absolutely loved it! My husband said it’s one of his new favorites now. Mine too!🤗

Do you love corn? Try it out for yourself?

Here’s the direct link to her recipe:

https://natashaskitchen.com/corn-chowder-recipe/

Note: Hayes never had clothes on because it’s been so hot around here. 🔥 😓

Here’s a picture of our first granddaughter Chloe enjoying her first corn on the cob, too!

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thentherestwo.com Breakfast, LIFE, Recipes, side Dishes, Soups and Stews

Best Jiffy Corn Bread Recipe

Jiffy Corn Bread with Added Creamed Corn🌽

This recipe is the most delicious recipe for cornbread I have ever found. The addition of creamed corn just makes this cornbread moist and much like a dessert to be quite honest. 👌🏼 This cornbread recipe is fast, it’s easy… it won’t get stuck in your throat! 😉 Does that ever happen to you?

Anyhow, I believe you and your whole family will love it! (Not sponsored in anyway. I just love it. It’s my go to recipe.)

Cornbread recipe:

2 eggs

2 boxes of Jiffy Corn Muffin Mix

2/3 cup milk

14oz can of creamed corn

2 Tablespoons butter

Put an 8” or 12″ cast iron pan in the oven at 375F for about 15 minutes. *

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, and creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes. Check for doneness, the edges of the crust should be starting to brown.

Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate.

*I’ve also made it into muffins and also in a loaf pan instead of the cast iron pan.

ENJOY!!

Check out my ham and beans for a good bowl of soup to go with it! here

thentherestwo.com Main Dishes, Recipes, Soups and Stews

A Quick White Chicken Chili Recipe

Today, my husband came home early from work because he was down in the back, again. 😞 He had a long drive home, and then I heated up a water bottle and sent him off to bed. Poor guy! I know all about horrible back pain. It ain’t no fun!

Meanwhile, I got busy on a cozy fall meal. A quick white chicken chili for when he woke up. 😊

I had previously shopped at ALDI and this was a last minute dinner idea, but I had everything I needed already on hand. (ALDI is our favorite store!👍🏼)

Here’s what you’ll need:

Olive oil & butter

2 large skinless chicken breasts or 8 tenderloins-cubed

3 stalks of green onions-chopped (I like to use scissors) or 1/2 a sweet onion cubed

*8 small sweet peppers-from ALDI-cubed (adds variety of color & sweetness. But this is optional.)

Seasonings to your taste: garlic powder or garlic cloves, smoked paprika, salt, pepper, cumin, basil & thyme (basically anything you personally like😁) You could even add a taco seasoning packet.

1 T chicken base (optional)

2- 15.5 oz. cans of great northern beans drained (Any white bean will do.)

2 cans of chicken broth

1/2 can of corn

1 C water (add water according to how thick or thin you like your chili)

1 pint heavy whipping cream

1 block of cream cheese (cubed)

1 T lime juice (optional)

1 small bunch of cilantro chopped (optional)

*And if you want it a little spicy, add some chili flakes, jalapeño or green chilis. 🌶

Directions:

Season the cubed chicken very well.

Cook the chicken in a skillet with olive oil and butter. Slightly undercook it so that when you continue cooking it with all the vegetables, it doesn’t get tough.

Remove from skillet and sauté peppers and onions adding a little more oil and butter.

Add the chicken back with water along with the remainder of the ingredients except the heavy whipping cream & cream cheese.

You’re going to bring everything to a boil, and you don’t want the cream to curdle. Once roughy to boil, and the chicken is completely done, add in the cream and cubed cream cheese then bring it to a slow simmer.

Now you’re ready to serve!

Top it with sour cream, avocado and a slice of lime. 🤗

It is so yummy!👌🏼

I must admit, I went back for a couple bowls. 😉 It was a perfect meal for this cozy, fall day. And hopefully it will help the hubby feel better too!

I also made my favorite cornbread recipe to go along with this yummy chili.

Here is the link to that recipe: 👉🏼cornbread

Do you like a white chili? **************************Here’s a little fall video I made for ya to put you in the cozy mood. 🤗🍁

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