Corn, Potato & Cheese Chowda

A couple weeks back the boy & I went to a thrift store quite a ways away. He was looking for video games & I was just along for the ride. I think the place was called 2nd & Charles, but basically everything looked brand new. I don’t know if you could even call it a thrift store, but they sell used games, books, dvds, music etc. I got sucked into the cookbooks after I yet again, failed to find Hocus Pocus in a store. Honestly, such a brilliant Halloween movie, a couple weeks before Halloween & it’s practically impossible to find. Thankfully I have the best boyfriend ever and he successfully surprised me with a copy! Anyways, I found this awesome cookbook called Soup Bowl & we decided to start up a tradition of Soup Sunday’s! Brilliant. We both love soup & with fall here & winter on its way, what better time to start a soup tradition!?

We both love cheese & basically all things carb related. He picked out a recipe in the book called Corn, Potato & Cheese Soup. We decided to try and make it a little healthier by replacing the heavy cream with low-fat cream cheese. It probably didn’t make it much healthier, but maybe reduced some of the bad saturated fats that heavy cream has. One can dream right? Well the soup turned out delicious! It was creamy, thick, cheesy & oh so good.

I hop you all enjoy this as much as we did!


Corn, Potato & Cheese Chowda

Serves 5 Prep Time:  15 Min Cook Time:  35 Min

Ingredients:

  • 3 TBSP Light Butter or Regular Butter
  • 2 Shallots, Finely Chopped
  • 2 Cloves Garlic, Minced
  • 2 Large Potatoes, Peeled & Cubed into Bite Sized Pieces

    Corn, Potato & Cheese Chowda
    Corn, Potato & Cheese Chowda
  • 1 ½ C Frozen Sweet Corn Kernels
  • 5 TBSP All Purpose Flour
  • 3 TBSP White Cooking Wine
  • 1 ½ C Milk
  • 8oz Block of Neufchatel Cheese (Low-Fat Cream Cheese)
  • ½ C Shredded Cheddar Cheese
  • ¼ C Shredded Swiss Cheese
  • 1 Can Lower Sodium Chicken Broth
  • 8 Fresh Sage Leaves, Chopped
  • ½ tsp Salt
  • ¼ tsp Black Pepper

Directions:

  1. Begin by adding butter to a large pot & set the heat to low. While butter is melting begin chopping the 2 shallots & garlic cloves. Add to pot of melted butter and stir occasionally for 5 mins or until shallots are softened and garlic is fragrant.
  2. While shallots & garlic are cooking, peel your potatoes & cube into small bite sized pieces. After shallots & garlic are softened add your cubed potatoes. Cook for approximately 5 minutes, stirring occasionally.
  3. Add the flour to the pot & stir until incorporated somewhat evenly. Cook for about a minute. Add white wine & mix. Slowly add milk & chicken broth, then turn heat to medium-high. Bring mixture to a light boil stirring frequently. Once mixture starts to boil turn heat down and allow the mixture to simmer.
  4. Stir in corn, sage, swiss, cheddar, cream cheese & salt/pepper. Allow to simmer for approximately 20 minutes or until potatoes have just a slight crunch to them. Cook a little longer if you like softer potatoes & ENJOY!

Crock-Pot Cream of Chicken & Vegetables

Crock-pots are a huge love of mine. I mean, how can you not love your crock-pot!? It works magic while you’re at work or bumming around. It’s one of the best darn inventions ever. This weekend was a lazy one, but needed. Time to unwind and relax, be it all weekend, or for a few hours, is very necessary. It’s time to find yourself again in this busy chaotic world.

Saturday the boy & I decided to sleep-in, hang out & play video games all day. What better time to whip out the crock-pot. We wanted something tasty, but not SUPER terrible for us. Both of us are “trying” to watch what we eat & by trying I mean not really, but we like the idea of it.

We found this recipe on pinterest from Skinny Mom called, Skinny Slow Cooker Creamy Chicken. The fact that it had “Skinny” in the recipe title sold us, although I don’t know how “skinny” it is for you, but hey, why not! We both were SO happy that we made this. It was legit so dang delicious. I had 2 servings which instantly makes it not skinny anymore, but seriously, it was that good! We added a bunch of vegetables into the recipe & I am so happy we did. It gave it a good crunch & change in texture. Loved it.

So if you’re looking for an easy recipe, something creamy, and oh so delicious, this is the recipe for you! Enjoy!


Crock-Pot Cream of Chicken & Vegetables

Prep Time:  15 Min          Cook Time:  4 Hours & 15 Min

Servings: Approximately 6

Ingredients:

  • 1.5 LBS Boneless Chicken Breasts

    Crock-Pot Cream of Chicken & Vegetables
    Crock-Pot Cream of Chicken & Vegetables
  • 1 Packet of Garlic & Herb Dry Dressing Mix, .75 OZ
  • 1 C Water
  • Salt & Pepper, to Taste
  • ½ Sweet Onion
  • 1 ¼ C Fresh Broccoli, Cut into Bite Sized Pieces
  • 1 ¼ C Fresh Cauliflower, Cut into Bite Sized Pieces
  • 1 C Shredded Carrots
  • 1 Can (10.5 OZ) Campbell’s Healthy Request Condensed Cream of Chicken Soup
  • 8 Ounces Reduced Fat Cream Cheese, Cubed

Directions:

  1. Trim any fat off of chicken breasts. Sprinkle a little salt/pepper onto both sides of the chicken breasts.
  2. Place into crock-pot.
  3. Combine 1 cup water & garlic & herb dressing mix into a small bowl until dissolved. Pour over chicken in crock-pot.
  4. Dice ½ sweet onion & place in crock-pot with chicken.
  5. Turn crock-pot on high. Allow chicken to cook for approximately 3-4 hours until chicken is tender & shreds easily.
  6. While chicken is cooking, begin prepping broccoli, cauliflower & carrots. Set in fridge until chicken is done.
  7. Once chicken easily shreds, add the cubed cream cheese & condensed cream of chicken soup to crock-pot stirring until combined.
  8. Add cut up vegetables & mix. Allow to cook for an additional 30-40 minutes on high until heated through. ENJOY!
  9. Serve atop a rice mixture or simply enjoy by itself!