Swap Shop: Warm up to corn chowder, chicken sandwich
BY SANDY THORN CLARK September 27, 2011 11:22AM
A thick corn chowder, courtesy of Land O Lakes.
Updated: May 9, 2012 9:50AM
C ynthia Calvillo of Oak Lawn and Land O Lakes offer two thick corn chowder recipes for C.E. of Mount Prospect, and the National Chicken Council answers a request for a homemade, Potbelly-type chicken sandwich for J.R. of Chicago. The sandwich and chowder are a perfect combo.
The easy-to-assemble Warm Tuscan Chicken Sandwich includes cooked chicken, Provolone cheese and sun-dried tomatoes. Adapt it with your family’s favorite ingredients and seasonings.
Calvillo’s Corn Chowder get its thickness from corn, squash, potatoes and whipping cream.
To make 6 (1-cup) servings of the Land O Lakes recipe for Shrimp, Corn and Chile Chowder:
In a 4-quart saucepan, melt 2 tablespoons butter (or light butter); add 1 cup chopped onion. Cook over medium-high heat until onion is tender, 2 to 3 minutes. Add ¼ cup all-purpose flour and 1 (4-ounce) can undrained chopped green chilies; continue cooking, stirring constantly for 1 minute.
Stir in 1½ cups half-and-half or fat-free half-and-half, 1 (14-ounce) can low-sodium chicken broth, 1 (15-ounce) can drained whole-kernel corn with red and green pepper, ½ teaspoon ground cumin, ¼ teaspoon salt and ¼ teaspoon pepper. Continue cooking, stirring constantly, until slightly thickened, 5 to 7 minutes. Do not boil.
Stir in 1 pound medium fresh or frozen raw shrimp (shelled, deveined, rinsed); continue cooking until shrimp turn pink (about 3 minutes for fresh, 6 minutes for frozen). Stir in 2 tablespoons chopped fresh cilantro.
Does anyone have a recipe for eclair cake (it has pudding between graham crackers and a chocolate icing)?
I’m looking for an egg-potato bake perfect for a family brunch.
Do your readers have any recipes for pear desserts? My grandkids just love pears!
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