Friday, February 22, 2013

Roasted Vegetable and Chicken Chowder

 


I had some leftover Grilled Chicken in the fridge and lots of veggies that needed a purpose. It was a cold, windy day and I was in the mood for soup. I didn't have noodles to make the usual Chicken Noodle Soup and I didn't have potatoes that I normally use in the soup either. So I thought I'd use the veggies that I had and change it up a bit and make a chowder instead. It ended up with more of a Mexican flair and I served it with plain tortilla chips instead of crackers, because yeah, I was out of those too. I think Black Beans or Brown Rice, Hot Peppers, and Sour Cream would be nice additions yet, don't you? Maybe next time I'll add them to my bowl. :) Lin and I enjoyed the chowder, two of the boys ate it, said it was okay but not their favorite. No reviews from the other two children. :)

2-3 medium tomatoes, sliced
2 shallots, sliced
1½ cups petite carrots
¼-½ of each red, yellow, and green peppers
½ teaspoon minced garlic
3 cups corn, divided
¼ red onion, chopped
1 qt. chicken stock
½ cup heavy cream
salt and cumin, to taste
2 cups grilled chicken, diced
plain tortilla chips

Roast all veggies except red onions. I sauteed them in oil just because I like them aroma. :) Place roasted veggies and chicken stock into the blender (reserve 1½ cups of the roasted corn) and blend until mostly smooth. Saute onions in a Dutch Oven until soft. Add the blended mixture and the reserved corn and the diced chicken. Heat through then add the heavy cream. Season to taste and serve. Makes about 5-6 servings.


Happy Friday to all of you!
♥Be Blessed!♥
 

3 comments:

  1. What a perfect meal for a damp and gray day! This sounds wonderful. I'd love to have a bowl :-). Have a wonderful weekend. Blessings...Mary

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  2. Oh. My. Goodness. Yes. This will be on next week's menu. Glad I found you!

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  3. that looks delicious. :) You cook like I do...see what you have and create something from it. You may never duplicate it again...but each time it's yummy!

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