Ugh……… I’ve been down with a migraine for the past 15 hours. I woke up at 3:45 this morning in so much pain I didn’t know whether to cry, throw up, or pass out. It was that bad. However, right now, my head is just a bit woozy, my vision is slightly blurred, and I still feel like last weeks’ leftovers.
But other than that, I’m great and on the road to recovery. 🙂
We have a busy week ahead of us, though, since the posse return to school tomorrow, work is picking up again, and Friday we head to L.A. to throw a birthday party for a very, very special person.
My dad ♥
He’s the best there is – no one could ever possibly compare (or even come close). He is kind, considerate, compassionate, generous beyond belief, smarter than anyone I know, and quite frankly, I don’t know what I would do without him.
He’s just that amazing of a person – and I’m lucky enough to call him my father. Love you Dad!
Chicken Corn Chowder – adapted from bon appetit (2003)
10 bacon slices, chopped
2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped roasted red bell peppers
1/4 cup all purpose flour
8 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro
Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.