Creamy Chicken Corn Chowder

Recipe Title: Creamy Chicken Corn Chowder (click here to go to my YouTube video of this recipe)

This recipe is so easy to make….the majority of the ingredients are in ‘ones’ - 1 cup of almost everything gets this recipe done.

 I would like to dedicate this recipe to Dieter, a fellow teacher, who like all teachers spend their entire working lives dedicated to the children of the next generation…

By: Miriam Borys

Servings:  5-6 

Ingredients:

2 tablespoon olive oil
2 tablespoon butter
1 cup onion - diced
1 cup celery - diced
1 cup red bell pepper - diced ( if bell peppers cannot be used, carrots are a good substitute)

1 cup chicken thighs - diced into small chunks  OR
1 cup chicken breast  (use the chicken meat of choice… it will all taste delicious)
1-2 tsp. smoked paprika
1/4 cup potato starch
1 large white  potato - not peeled and diced into large chunks
1 can kernel corn (12 oz./341 ml can) this corn makes the soup sweet according to my dear husband Carl..  If you are not a corn fan, cut back on the corn and add half of this amount…  it will still taste awesome
1 400 ml can coconut milk  or 400ml of regular milk
4 cups  soup stock (broth) of choice. I am using chicken stock for this recipe

salt & pepper to taste

Heat a large soup pot over medium and add olive oil and butter.
Sauté vegetables and chicken together until onions are transparent.
Add paprika and salt & pepper.
Add potato starch to thicken the chowder. If gluten is not an issue you can use 1/4 cup of all purpose flour instead of potato starch.
Add coconut milk, corn and diced potatoes.
Add soup stock (veggie or chicken).

Stir well and leave on the medium high heat to bring up to the boil.

Once boiled, stir and immediately reduce the heat and simmer for 15- 20 minutes until the potato is cooked. 

Serve hot with fresh bread or your families favourites crackers.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: 

http://www.youtube.com/user/mlborys?feature=mhee
Website: www.miriamborys.com

Clam Chowder with bacon

Clam Chowder with bacon (click here to go to my YouTube video)

By: Miriam Borys

Servings: 4

Ingredients:

By: Miriam Borys

Servings: 4 

Time:  40 minutes start to finish

Ingredients:

1 onion – diced

2 stalks celery (about 1 cup)
1 cup bacon - diced

2 carrots - peeled and diced

1 can baby clams  (142g)  (56 g = ¼ cup)

4 cups vegetable, fish or chicken  broth

1 cup white wine

1 white potatoe – diced (no need to peel new potatoes)

1/4 cup flour

Salt & pepper

Dice onions and celery. I use my mandoline to speed up the prep process but a mandoline is not necessary.

Peel carrots & dice.

Dice up bacon, use approximately 1/4 lb. of bacon to make one cup.

Saute bacon in a soup pot.  Add onions and celery and continue to saute until onions are transparent.

Add flour (use as a thickening agent) and continue to cook.

Deglaze with white wine.

Add carrots and potatoes.

Add chicken stock (or fish or vegetable).

Season with salt and pepper.

Bring up to the boil and continue to simmer for approximately 20 minutes until potato chunks are tender.

Serve immediately.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com

Chicken Corn Chowder Soup

Recipe Title: Chicken Corn Chowder Soup (click here to go to my YouTube video)

By: Miriam Borys

 Servings:  4 

Ingredients:

1 tablespoon olive oil
1 1/2 cups chicken thighs - diced into small chunks
1 onion - diced
1 cup celery - diced
3/4 cup red bell pepper - diced
1 tsp. hot jalapeño pepper (add more if desired)
1 large potato - if using russet peel potato first
1 can kernel corn (12 oz. can)
1 tbsp. italian seasoning

4 cups  soup stock (broth) of choice. I am using chicken stock for this recipe

salt & pepper to taste

Heat a soup pot over medium and add olive oil.
Sauté vegetables and chicken together until onions are transparent.
Add miso paste, corn, potato, and chicken stock. Season and bring to the boil. 

Immediately reduce the heat and simmer for 20 minutes until the potato is tender. 

Serve hot with fresh bread or your families favourites crackers.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: 

http://www.youtube.com/user/mlborys?feature=mhee
Website: www.miriamborys.com

Yorkshire Puddings for 2 on Mother’s Day

Yorkshire Puddings for Mother’s Day

Recipe adapted by: Miriam Borys, but the original recipe is from my Mom, Eileen Little. 

Eileen is from Yorkshire England and arrived in Canada as a war bride with not a lot but a trunk full of clothes and her mother’s (my Grandma Annie's) amazing recipe for Yorkshire Puddings.  Happy Mother’s Day Mom and all of you who were inspired by the Mom’s of our world.

Yield: 12 ( this recipe doubles very well and when my kids are home we usually double this to get 24 and all the Yorkshires disappear every time)

3 eggs

3/4 cup all-purpose flour

1 cup milk

1 tsp. salt

This mixture works best if made 2 hours ahead and left on counter until it is time to bake in the oven.

In a bowl beat eggs with a whisk to start Yorkshire pudding batter.

Add milk and whisk until well mixed.

Reserve half of this liquid in a second measuring cup or bowl.

Add salt to flour. Whisk together.

Add flour mixture to first half of milk/egg mixture. Whisk until smooth. 

Pour reserved half of the milk mixture back to first half now containing the flour.

Whisk until semi smooth.

Hold on counter to rest until ready to bake puddings.

To bake Yorkshire Puddings:

Pre heat oven to 400° F (205°  C).

Spoon 1/2 teaspoon of oil into each muffin cup in muffin tins.

Heat muffin pans (with oil) in a preheated 400° oven until smoking hot (approximately 10 minutes)

Quickly add 2 Tbsp. ice-cold tap water into Yorkshire pudding batter. Stir well.

Remove one muffin pan at a time from the oven and pour batter into muffin cups up to ¾ full.

Bake for 35 -40  minutes until puddings are light golden brown and are large and light and fluffy. 

Warning: the puddings will collapse if taking out early before the structure of the pudding is baked.

Remove from the oven and serve hot.

Our favourite meal is mashed potatoes, vegetables, gravy with or without a protein.

Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com

these are my Yorkshire pudding tins and they are used for only Yorkshire puddings

the puddings 3/4 of the way through the baking process