Chicken and Orzo Soup

Posted by Brenda K. Agresta in Dinner Ideas and tagged with chicken, orzo, soup February 26, 2014

The polar vortex has paid us another visit and we’re so hoping it’s for the last time. March is days away and more snow is in the forecast. More cold and snow can only mean one thing….more soup! The only good thing about cold weather is having savory, warm comfort food to ease the pain of a winter gone wild.

This soup comes together quickly, even faster if you use a store bought rotisserie chicken. Using a combination of stock and broth gives it a deeper, richer flavor which is enhanced by the addition of provencal herbs.

Chicken and Orzo Soup

1 cup carrots, diced
1 cup celery diced
1 cup onion, diced
2 cloves garlic, minced
3 cups shredded cooked chicken
1/2 cup orzo
1 teaspoon Herbs de Provence
1- 14.5 ounce can low sodium chicken broth
1- 32 ounce container salt free chicken stock
1/4 teaspoon freshly ground pepper
1 teaspoon kosher salt
2 tablespoons butter

Melt butter in large soup pot or dutch oven. Sauté the carrots, celery and onion on low heat until soft, about 5 minutes.
Add minced garlic and cook 2 more minutes. Increase heat, add stock and broth and bring to a boil. Add herbs, salt and pepper and lower heat. Add orzo and simmer for 7 minutes. Add chicken and turn off the heat. Let sit for 5 minutes and serve. Makes 6 servings.

Shrimp and Grits

Posted by Brenda K. Agresta in Dinner Ideas and tagged with grits, Shrimp February 23, 2014

Mardi Gras is in full swing down south, and while I live in the midwest, I am a southern girl with vivid childhood memories of chasing parade floats down the streets of Mobile Alabama hoping to catch a moon pie and some peanut butter taffy. So I’m paying homage to this southern tradition and celebrating with a dish that truly symbolizes all that is southern fare- Shrimp and Grits.

There are many variations but my version is based on Bobby’s Dean’s lighter remake of his mom’s recipe. Though I did feel the need to add the butter and cheese back in, mine is still less calories than Paula’s original. Serve with hot, fluffy biscuits and say “hi y’all”.

Shrimp and Grits (inspired by Bobby Dean’s recipe)

Serves 4

For the sauce:
1/4 cup turkey bacon, diced
2 teaspoons olive oil
1 medium onion, diced
1/2 green bell pepper, seeded and diced
16 large shrimp, peeled and de-veined
3 garlic cloves, minced
1 (14 1/2-ounce) can petite-cut diced tomatoes
1/4 cup dry white wine
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup low fat half-and-half

Sauté bacon in a nonstick skill until crisp. Remove and set aside. Add olive oil to the skillet and sauté the onion and green pepper until tender.

Add the shrimp and garlic and cook just until the shrimp turn pink. Remove shrimp and set aside.

Deglaze the pan with the wine, then add in the tomatoes, hot sauce and 1/2 teaspoon salt. Bring to a boil then reduce heat and simmer for 10 minutes. Sauce will thicken.

Add the bacon and shrimp back in; add half and half and bring back up to a low simmer.

For the grits:
3 cups water
3/4 cup uncooked quick-cooking grits
1 tablespoon butter
1 tablespoon chopped fresh chives or scallions
1 cup shredded fontina cheese
1/2 cup shredded cheddar

In a medium saucepan, bring water to a boil, stir in grits and butter. Lower heat and simmer partially covered, stirring often until thickened, about 5 minutes. Add cheese and stir in until combined. Remove from heat. Serve grits in bowls and top with the shrimp and sauce. Garnish with scallions or chives and cheddar cheese, if desired.

Broccoli Cheese Strata

Posted by Brenda K. Agresta in Breakfast and Brunch and tagged with broccoli, cheese, eggs, strata February 20, 2014

This tasty casserole is wonderful for breakfast, brunch or dinner. Don’t like broccoli? Substitute with asparagus or spinach. Any way you prefer to have it, just have it!

Broccoli Cheese Strata adapted from Annie’s Eats

Makes 4-6 servings

2 tablespoons unsalted butter
1 medium sweet onion, finely chopped
2 cloves garlic, minced
1- 1/2 cups broccoli florets
1 tsp salt
1/2 tsp pepper
4 cups cubed French or Italian Bread, cut into 1 inch cubes (I used Vienna)
1 cup coarsely grated Gruyere
1/2 cup finely grated Parmesan
5 extra large eggs
1 -1/2 cups whole milk

Preheat oven to 350

Saute onion until translucent, add broccoli and garlic and cook until broccoli is tender.

Butter baking dish. Cover bottom of dish with bread. I used an 11x8x2 oval baker.

Sprinkle with broccoli and onion mixture and more bread cubes. Top with cheeses.

Whisk eggs and milk until blended, pour over the bread, broccoli and cheese. Cover with plastic wrap and chill for at least 8 hours or up to one day.

Remove from refrigerator 1/2 hour before baking. Bake uncovered for 45-55 minutes until puffed, and golden. Let stand 5 minutes before serving.

Spicy Chicken and Pasta

Posted by Brenda K. Agresta in Dinner Ideas and tagged with chicken, jalapeño peppers, linguine, marinara sauce, pasta, spicy February 17, 2014

Today was another cold and snowy day here in Chicagoland. Another 8 inches of snow on top of the 60 plus inches we’ve had this year. We’re getting very weary with it all, to say the least. My son and his family are so lucky to be in Florida this week, soaking up the sun. So since we can’t be warmed up from the outside in, I decided to find something to warm us up from the inside out, and that something was hot and spicy pasta. This dish gets it’s heat from a mix of cajun spice, chipotle and jalapeño peppers, added to store bought marinara for a quick and easy shortcut base for the sauce.

You will need:

4 small to medium boneless, skinless chicken breast halves, cut into cubes

1 /2 tablespoon cajun spice

1 medium sweet onion, chopped

1/3 cup good red or white wine for deglazing

1 small jar roasted red peppers

1 chipotle pepper chopped and seeded

2 small or one large jalapeno chopped and seeded

1 large jar marinara sauce

1 teaspoon adobo sauce

1 cup half and half

1- 16 ounce box linguine

1/2 cup chopped parsley

Freshly grated Parmesan cheese

Season chicken with cajun spice, salt and pepper and brown in olive oil. Remove from pan.

Sauté chopped onion until soft. Deglaze the pan with wine. Add next 5 ingredients. Simmer for 15 minutes. Add half and half and stir until creamy. Add chicken and heat through.

Cook linguine according to package directions. Drain and toss with sauce.

Add parsley and fresh grated Parmesan before serving.

Blueberry Pancakes with Blueberry Compote

Posted by Brenda K. Agresta in Breakfast and Brunch and tagged with blueberry pancakes, pancakes February 15, 2014

When my son Bryant was growing up I always tried to make sure he had a hearty, hot breakfast to start his day. Among his favorites were waffles, french toast, and pancakes. Back in those days I often made pancakes using Bisquick. One weekend when Bry was about 8 years old, he asked me if we had any Bisquick. When I asked why, he replied, “so we can have pancakes.” I told him we didn’t have any, but that I could make them from “scratch”. The next time he wanted pancakes, he asked, “Mom, do we have any of that “scratch”? And that is what we affectionately refer to as “the pancake story”. It’s one of my most special memories and I think about it every time that I make pancakes.

Bryant is now a grown young man with small children of his own, but whenever I get the chance, I pull out the “scratch” and make pancakes for him. I also have a french toast story, but I’ll save that for another day.

Blueberry Pancakes with Blueberry Compote

“Scratch” Recipe courtesy of Betty Crocker

You will need:
1 egg
1 cup all-purpose flour
1 cup buttermilk (see note)
2 tablespoons canola or vegetable oil
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt

Beat the egg with a hand mixer until fluffy; beat in remaining ingredients just until smooth. If batter is too thick, add more buttermilk. Note: I mix the batter in a large 3 cup Pyrex measuring cup. I add enough buttermilk to make 2/12 cups of batter.

Pour batter onto hot griddle. I use an electric griddle set at 300 degrees. For blueberry pancakes, drop several blueberries (fresh or frozen) onto the top of each pancake. Cook until puffed and dry around edges. Turn and cook other side until golden brown. Makes 12 four inch pancakes. Top with warm syrup and/or blueberry compote.

Blueberry Compote recipe courtesy of Ellie Krieger

You will need
2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Classic Chicken and Sausage Gumbo

Posted by Brenda K. Agresta in Dinner Ideas and tagged with andouille sausage, cayenne pepper, gumbo February 13, 2014

What can I say- I’m a southern gal and I love gumbo. A southern classic that originated in Louisiana, this stew can be made with meat or shellfish. It starts with a deep brownish red roux made from oil and flour and is thickened with filé (fee’LAY) powder (ground sassafras leaves). The roux is key for successful gumbo. It does require some patience, as you need to constantly stir it for about 20 minutes, but it is well worth the effort.

Down on the gulf coast of Alabama, I grew up eating seafood gumbo and that is by far my favorite. But here in the midwest, everyone doesn’t like shrimp dishes. I made this version for a dinner party I hosted for some friends and it was a big hit.

Classic Chicken and Sausage Gumbo
from Better Homes and Gardens Soups and Stews Cookbook

1/3 cup all purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
4 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups chicken broth, heated
1 1/2 cups chopped cooked chicken
8 ounces andouille sausage or fully cooked smoked sausage links, halved lengthwise and cut into 1/2 inch slices
1 1/2 cups sliced okra or one 10 ounce package frozen cut okra
2 bay leaves
3 cups hot cooked rice
1 teaspoon File powder

Start by making a roux. In a Large heavy saucepan or dutch oven combine flour and oil until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes or until roux is dark reddish brown.

Stir in onion, celery, green pepper, garlic, black pepper and cayenne pepper. Cook over medium heat for 3-5 minutes or until vegetables are just crisp tender, stirring often.

Gradually stir in hot chicken broth, chicken, sausage, okra and bay leaves. Bring to a boil. reduce heat and simmer, covered about 15 minutes or until okra is tender. Discard bay leaves, Stir in file powder to thicken. Serve in bowls with rice. Garnish with chopped parsley. Makes 4 servings.

Note: If you don’t eat pork you can find andouille sausage made from chicken at your local grocery store.

Broccoli Quiche

Posted by Brenda K. Agresta in Dinner Ideas and tagged with Broccoli quiche, Quiche February 10, 2014

I work ten hour days during the week, but I don’t want that to get in the way of putting a good, satisfying dinner on the table.

If you’re looking for a quick week night meal, try whipping up a quiche. Store bought pie crust works just fine. Add a green salad and you have a complete meal.

Quiche is also great for brunch with a side of fresh fruit. This recipe is very versatile; substitute spinach or asparagus for the broccoli if you wish.

Broccoli Quiche
Adapted from All Recipes.com

You will need:

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

To Make:
Preheat oven to 350 degrees F

Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft.

Line a 9 inch pie plate or 9-10 inch tart pan with removable bottom with unbaked pie crust.

Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk and whisk until well mixed. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 30 minutes, or until center has set.

‘Be My Vanilla Valentine’ Cupcakes

Posted by Brenda K. Agresta in Cupcakes and tagged with cream cheese frosting, Cupcakes, vanilla February 8, 2014

‘Be My Vanilla Valentine’ Cupcakes

I find it hard to comprehend, but there are people out there that don’t like chocolate. I absolutely love the stuff, but sometimes I just want something different. Something vanilla. You might think that “vanilla” means plain and boring. Au contraire! Not this cupcake.

Incredibly moist and buttery, this simple recipe includes a touch of lemon zest that adds a bit of freshness to the cake. I topped it with a sweet cream cheese frosting with, you guessed it; more vanilla. It’s a cupcake marriage made in heaven.

If you are one “those” people, who don’t care for chocolate, this cupcake is for you. And if your a choco-holic, take a walk on the wild side, and try a little vanilla. You’ll be glad you did.

Vanilla Cupcakes
(adapted from Land O’ Lakes)
Makes 1 dozen cupcakes

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter softened (1 stick)
1 egg at room temperature
1 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2/3 cup milk

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, combine flour, salt and baking powder. Set aside
In another mixing bowl, beat sugar and butter until well combined. Add egg, vanilla and lemon zest and mix in.
Add in flour mixture and milk. Mix just until combined.

Using a ice cream scoop, fill cupcake liners, about 2/3 cup full and bake for 20 minutes. Cool in pan for about 5 minutes then move to a wire rack. Do not frost until completely cooled.

Cream Cheese Frosting
4 cups sifted Confectioners sugar
1 8 ounce package cream cheese, softened
2 teaspoons good vanilla extract

Using a mixer, beat cream cheese until fluffy. Gradually add in sugar until combined. Add vanilla and beat to combine. Frost cupcakes as desired. Store in an airtight container in the refrigerator, but serve at room temperature.

Turkey Chili

Posted by Brenda K. Agresta in Dinner Ideas and tagged with chili, turkey February 6, 2014

Back during my college days I had a part time job working at a record shop in Woodfield Mall in Schaumburg, Illinois. At that time it was the largest mall in the United States. Newly transplanted from a tiny town in south Alabama, I was quite overwhelmed by it vastness. There were so many stores and restaurants to choose from. I would often have lunch at a quaint little place called “Tidbits”. I distinctly remember their chili; it had just the right amount of spice and lots of chunky green peppers. Many years later, it was the inspiration for my own recipe.

There must be a zillion ways to make chili. I think we all start with a recipe we borrowed and make adjustments to suit our own tastes. I use ground turkey to save on fat calories, but you can certainly use beef. My recipe has a medium amount of spice; feel free to add more cayenne if you want to dial up the heat.

You will need:

1 pound lean ground Turkey

1- 14 ½ ounce cans Chili Beans or Red Kidney Beans

2- 14 ½ ounce cans diced tomatoes

3- 8 ounce cans tomato sauce

1 green bell pepper sliced into large pieces

½ large yellow onion or 1 small yellow onion diced

2 cloves garlic minced

½ teaspoon oregano

½ teaspoon red pepper flakes

½ teaspoon kosher salt

1 teaspoon chili powder

1/2 tsp cayenne pepper

1 tablespoon olive oil

Saute onion and garlic in oil until softened. Add tomatoes, tomato sauce, green pepper and spices. Simmer over low heat.

Brown ground turkey. Leave in large chunks. Add to tomato mixture and continue to simmer for 20-30 minutes, or until green pepper is tender.

Serve alone or over your favorite pasta shells . Top with jack or cheddar cheese. Serves 6.

Valentine Sweetheart Cupcakes (Hershey’s Perfectly Chocolate Cupcakes)

Posted by Brenda K. Agresta in Cupcakes and tagged with Chocolate, Cupcake, Valentine's Day February 4, 2014

This recipe has been my go to chocolate cake and cupcake recipe for years. It’s very chocolatey and extremely moist and everyone loves it. Most hesitate to ask me for the recipe, thinking it’s a huge family secret that I won’t want to give up. Little did they know it was practically under their noses, in their pantry, right there on the Hershey Cocoa box. Pair it with any frosting; vanilla, chocolate or cream cheese and it will never disappoint. It is truly “Perfectly Chocolate” cake.

Here’s my perfectly chocolate cupcake, all dressed up for Valentine’s Day.

Hershey’s Perfectly Chocolate Cake
2 cups sugar
1- 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoons salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Line 2 cupcake pans with cupcake liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about 2/3 cup full
3. Bake for 15-20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting, decorate as you desire.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. Note: to pipe the frosting add additional powdered sugar until you reach a thicker consistency needed for piping. You will need to double the recipe if you want to pipe high swirls.

Valentine Peanut Butter Blossoms

Posted by Brenda K. Agresta in Cookies and tagged with peanut butter blossoms, peanut butter cookies February 1, 2014

Peanut butter and chocolate, a fabulous combination of flavors that really satisfies a sweet tooth. Peanut butter and Dove dark chocolate; even better. A Christmas-time favorite, this easy peanut butter blossom recipe has been reinvented for Valentine’s Day.

Valentine Peanut Butter Blossoms
(adapted from Betty Crocker recipe)

You will need:
1 (14 oz.) can sweetened condensed milk
3/4 cup creamy peanut butter
2 cups Bisquick biscuit mix
1 teaspoon vanilla extract
1/3 cup sugar
36 Dove Chocolate Hearts

Pre-heat oven to 375°F.
Beat sweetened condensed milk and peanut butter in large bowl until smooth.
Add biscuit mix and vanilla; mix well.
Roll into 1 1/4 inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets.
Bake until lightly browned on bottom, about 6 to 8 minutes. Be careful not to over bake.
Remove from oven, press a chocolate heart into center of each cookie.
Transfer to a wire rack to cool.

Recipe makes 3 dozen cookies.

Easy Chicken Tortilla Soup

Posted by Brenda K. Agresta in Dinner Ideas and tagged with soup, Tortilla soup January 30, 2014

I love cooking and eating really flavorful fare. During the winter months, I satisfy those cravings with a lot of hearty, spicy comfort foods and Chicken Tortilla soup is often on the menu.

Topped with tortilla chips, sour cream and avocado, this savory fusion of flavors really hits the spot. I love how the cool creamy sour cream and avocado meet with the spicy heat of the soup and crunch of the tortilla chips. It’s like a salsa dance in your mouth.

On a recent shopping trip I was pleasantly surprised to find that Swanson’s now has a Mexican Tortilla Flavor Infused Broth with a great recipe right on the package. It’s quick, easy and quite delicious.

Ingredients:
1 teaspoon canola or olive oil
1 large onion, diced (about 1 cup)
2 large jalapeño peppers, chopped (I leave in the vein and seeds for more kick)
2 tablespoons tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips
Sliced avocado and sour cream for garnish

Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with the crushed tortilla chips or strips. Garnish with sliced avocado and sour cream.

Fish Tacos with Mango Salsa and Chipotle Sour Cream

Posted by Brenda K. Agresta in Dinner Ideas and tagged with Fish, tacos January 27, 2014

Fish tacos are certainly nothing new, but it’s taken me a while to warm up to the idea. Fish on a taco? Didn’t seem right. My husband raved about them and ordered them on a regular basis whenever we were out at our favorite Mexican restaurant. Me- I always stuck with my usual tostada. This went on for years until I decided to give them a try. So I made them, and fell in love. Why did I wait so long? Now I’m hooked. It’s an amazing combination of flavors – crunchy fish, spicy chipotle cream and cool mango salsa that will give your tastebuds a kick in the butt. Wash it down with an icy margarita and OH MY GOODNESS. Awesome.

I use a frozen beer battered cod. Pop them in the oven for 20 minutes and they’re done. You can certainly use any mild white fish that you prefer.

Fish Tacos with Mango Salsa and Chipotle Sour Cream
(Makes 8 tacos)

1/2 cup Sour Cream
Chipotle Salsa or Chipotle Hot Sauce
2 Limes
2 cups Shredded Red Cabbage
Mango Salsa (recipe follows)
8 or more Frozen Beer Battered Cod Fillets (use 2 per serving if fillets are small)
8 – 6 inch Flour Tortillas

Cut one lime into 8 wedges. Use remaining lime for the salsa and chipotle sour cream.

Prepare the mango salsa at least 1 hour or up to 24 hours in advance.

Mix sour cream with 1 tablespoon Chipotle salsa or several dashes hot sauce. (Add more or less according to your taste). Add 1 teaspoon lime juice. Mix well and set aside in refrigerator until ready to serve.

Cook fish according to package directions.

Heat tortillas

Build your taco. To each tortilla, add one or two fish fillets, Top with chipotle sour cream, mango salsa and shredded cabbage.

Serve with a lime wedge. And, oh yeah- don’t forget the margarita.

For Mango Salsa you will need:
1 mango diced
1 jalapeño diced (remove seeds and vein if you don’t like the heat)
1/2 cup cucumber diced
1/3 cup red onion diced
2 teaspoons lime juice
1/3 cup cilantro chopped

Combine all ingredients and refrigerate for at least one hour or overnight.

Chipotle Shrimp Chowder

Posted by Brenda K. Agresta in Dinner Ideas and tagged with Chowder, Shrimp January 26, 2014

Chipotle Shrimp Chowder

Inspired by Smokey Corn Chowder with Shrimp from Bev Cooks and Smokey Corn Chowder from Real Simple

Having grown up on the Gulf coast of Alabama, I’m very fond of seafood, to say the least. Whenever I go home for a visit, I eat it non-stop, boiled, sautéed and fried-you name it. So I was so happy to find frozen shrimp at my local grocery store caught down in good ole Bayou La Batre. I had recently made gumbo, so I started the search for something different.

A while back I tried the Smokey Corn Chowder recipe that I had pinned from “Bev Cooks” and it was awesome. Her recipe is just for two, which worked out great. This dish was a big hit but it occurred to me that potatoes would be a good addition, giving the chowder a hearty, thicker base. Today I’d like leftovers, so between the two recipes I made some adjustments and created my own version.

I haven’t been successful in finding smoked paprika in the grocery store so in searching for a substitute I decided on Chipotle peppers in adobo. I love it’s intensely smoky flavor and it gave my chowder just the right amount of kick.

This recipe makes 4 main course portions or 6 first course portions.

6 slices bacon cut into 1/2 inch pieces
1 large sweet onion chopped
2 cloves minced garlic
1 Chipotle Pepper minced and 1 teaspoon Adobo Sauce
3 cups frozen corn
2 cups small diced potatoes
3 cups chicken or vegetable broth
1 cup half and half
One pound (21-25) large shrimp, cleaned and deveined, tails removed. Cut all but 4 of the shrimp in half (or 6 if serving as first course)
Salt and pepper to taste
Cilantro or parsley for garnish

Heat a large dutch oven or soup pot over medium heat. Add the bacon and sauté until crisp. Remove and drain on a paper towel. Pour off all but 2 tablespoons of the drippings. Add shrimp and cook just until no longer pink (do not overcook). Remove shrimp. Add onions and sauté until translucent.
Add the garlic and sauté for just a minute being careful not to burn. Turn up the heat and add the corn, potatoes and chipotle pepper and adobo, broth and half and half and bring to a simmer. Continue to simmer for 15- 20 minutes until the potatoes are tender. Don’t be alarmed if the half and half appears to be curdled.
Transfer 2 cups of the chowder to a blender. Puree just until you get a smooth, thick consistency. Return to pot and add salt and pepper to taste. Add cut shrimp just before serving. Serve in soup bowls and garnish each with the bacon and a whole shrimp and cilantro.

A Flair for Fare

Sharing my love of food and stories of inspiration

Author Archives: Brenda K. Agresta

Chicken and Orzo Soup

Shrimp and Grits

Broccoli Cheese Strata

Spicy Chicken and Pasta

Blueberry Pancakes with Blueberry Compote

Classic Chicken and Sausage Gumbo

Broccoli Quiche

‘Be My Vanilla Valentine’ Cupcakes

Turkey Chili

Valentine Sweetheart Cupcakes (Hershey’s Perfectly Chocolate Cupcakes)

Valentine Peanut Butter Blossoms

Easy Chicken Tortilla Soup

Fish Tacos with Mango Salsa and Chipotle Sour Cream

Chipotle Shrimp Chowder