chowderheads!

The following recipe is what I made for dinner on Monday night. You know, this past Monday night when the most ridiculous thing ever was on television. Yeah, when the Seahawks “beat” the Packers on Monday Night Football.

What a joke! I feel so sorry for the Packers and their cheese-head fans! But it also could affect the Cardinals down the road… with Seattle being in our division and having that “extra win”…

If it comes back to bite Arizona… Oh, I do not want to even think about it!!! Curses to those idiotic chowderheads on Park Avenue!! (FYI- “Park Avenue” refers to the head honchos at the NFL)

At least the chowder I made was really good!

Update: Since I wrote this yesterday afternoon – the referee lockout has ended! Although we’re all grateful for that, it doesn’t change the outcome and possible ramifications of that game… uggg.

Corn and Chicken Chowder

3 slices thick-cut bacon, diced
1 tablespoon unsalted butter
1 large onion, peeled and diced
2 tablespoons flour
4 cups chicken broth
2 bay leaves
1 teaspoon smoked paprika
1 pound red and/or white new potatoes, cut into 1/4-inch dice
1/4 teaspoon dried thyme
2 ears white corn; husked, kernels cut from the cobs, cobs broken in half and reserved
1 red bell pepper; cored, seeded, and diced
4 green onions, thinly sliced
Salt and freshly ground black pepper, to taste
2 boneless, skinless chicken breasts cut into 1/2-inch dice
1/4 cup minced fresh cilantro

Place diced bacon in a large pot over low heat. Cook, stirring, to render the fat and bacon is crisp, 6 to 8 minutes. Add butter and melt.

Add onion and cook over low heat, stirring occasionally, until wilted, about 8 minutes. Add flour; cook, stirring, for 1 minute.

Add chicken broth, reserved corn cob halves, bay leaves, and paprika to the pot, and bring to a simmer.

Add the potatoes and thyme; cook until the potatoes are just tender, about 10 to 12 minutes.

Add the corn, peppers, and green onion; cook for 10 minutes. Taste and season with salt and pepper.

Add the chicken and simmer for 5 minutes, or until the chicken is cooked through.

Remove the cobs and bay leaves.

Ladle into bowls and serve with a sprinkle of cilantro on top.

Serves 8