LIGHT CHICKEN CORN CHOWDER

http://sallysbakingaddiction.com/2016/11/14/slow-cooker-light-chicken-corn-chowder/

SLOW COOKER LIGHT CHICKEN CORN CHOWDER
I wanted this for after church (11-1) so in the morning I prepared (in big pan) then let it simmer until after church.  Then I added cornstarch & milk.  We liked it.  Makes lots!  Is thick...would be good in a soup bowl.  Tasted like fall.  Next time I might try cooking breast whole and then shredding towards the end.

Ingredients:

• 4 strips bacon
• 2 large carrots, peeled and thinly sliced (a little over 1 cup)
• 2-3 celery stalks, thinly sliced (about 1 cup)
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 (14 ounce) can cream-style corn
• 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
• 2 large sweet potatoes, peeled and cubed (or regular potatoes)
• 3 boneless skinless chicken breasts, cubed
• 5 cups (1200ml) chicken broth (I use reduced sodium)
• 1 Tablespoon fresh thyme
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 and 1/2 cups (360ml) whole milk
• 2 Tablespoons cornstarch
• optional: fresh (or dried) parsley for garnish

Directions:

1. Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon.
2. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside.
3. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Here's one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
4. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
5. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.

No slow cooker? No problem! Prepare recipe through step 2. Instead of placing ingredients into a slow cooker in step 3, place into a large pot or dutch oven over medium heat. Give it a nice stir, then allow to boil and cook until chicken is no longer pink, about 30 minutes. Turn the heat down to low, stir in the whole milk and cornstarch, and allow to simmer for 10 minutes. Serve.

CORNBREAD

2nd edition McCleve recipe that Aunt Sharon submitted is really, really good.  That is the one I normally take to the coast.  Jenna really likes it.

PLANT-BASED CORNBREAD
We all really liked this.  Good topped with butter (I didn't do), honey, blue agave or maple syrup.  We had with homemade mac & cheese.  Would be so good with beans or chili.

Preheat oven to 400.  Lightly cover cast iron skillet with coconut oil or use parchment paper (I used the paper)

Using warm water, create flax eggs (2) (so 2 T flax and 6 T water)

In a separate bowl or glass measuring cup mix together 1 cup milk (almond or oat milk) and 2 T apple cider vinegar.  Set aside.

In a mixing bowl combine 1 cup whole wheat pastry flour, 1 cup corn meal, 1 T baking powder, 1/2 tsp baking soda and 1/4 tsp salt.  Add 1/2 cup pickled jalapenos and mix (I used 1 can diced green chiles - we thought we would like it better with creamed corn).

In a large bowl, combine milk milk mixture, flax eggs, water and apple sauce.  Mix until well combined.

Add dry ingredients to the wet and mix until just combined being careful not to overmix.

Pour mixture into cast iron skillet.  Bake in oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.

Once the cornbread is finished, let cool, slice and serve as a side dish with chili.

CHURCH CORNBREAD
We had this at a Chile dinner October 2016 before the trunk or treat at the church.  I did win 2nd place with Steve's chile recipe.  It had a sweet taste to it but not too sweet.

UPDATE: YUM!  Is great if you are craving something sweet!  I added a can of creamed corn (did less water than cake mix called for because of corn).

Mix together:
2 boxes Jiff cornbread mix
1 box yellow cake mix
anything that all the boxes call for (eggs, milk etc.)
creamed corn, optional

Cook in a cookie sheet or 9x13 depending on how thick you want it.  Baked at 375 (in 9 x 13) for about 30 min. 

CREOLE CORN BREAD

This was different, but we all liked it. Would be a good way to get rid of extra rice. Came from Taste of Home Contest Winning pg. 156

2 cups cooked rice

1 cup yellow cornmeal - plus a little more for the pan

1/2 cup chopped onion

1-2 T seeded chopped jalapeno peppers (I used 1 T green chilies)

1 tsp salt

1/2 tsp baking soda

2 eggs

1 cup milk

1/4 cup oil

1 can (16 oz) cream-style corn

3 cups (12 oz) shredded cheddar cheese (I had velveeta on hand so that is what I used)

In a large bowl, combine the rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese.

Sprinkle a well greased 10" ovenproof skillet with cornmeal (I used round stoneware). Pour batter into skillet. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Serve warm.