Chicken Corn Chowder

In October of 2007, Damon and I were in the midst of change. We had resigned our membership at the church we'd called home since we first started dating (the church we got married in one June day in 2003), to join a brand new one called The Oaks. We had also just gotten a brand new car in the hopes that we'd be able to make the hour drive to church without breaking down on the highway. :)

We took a long weekend to go to Kelleys Island in Lake Erie toward the end of October. My family used to go camp or stay in a condo there almost every year, but Damon had never been. I knew he would like it because it's quiet and not as tourist-y as the surrounding Cedar Point, Put-in-Bay, etc., especially in the off season. It was a good opportunity to relax. We decided to try the Bed & Breakfast thing and stayed with this really sweet couple, Bill and June Campbell, who own a beautiful house on the west side of the island (sunsets over the lake were great).

June's breakfasts were amazing (pumpkin pancakes, strawberry stuffed french toast, mmmmmm........), so I bought her cookbook.



I'd never made anything out of it, until tonight. I've been trying to cook more since we now have a family to feed, and when I was browsing through her book the other day this one popped out at me. Chicken corn chowder has been my favorite Campbell's Chunky Soup lately, so I thought I would try making it myself. Turned out pretty yummy.

I had no idea how much soup it would make, so I doubled the recipe thinking leftovers wouldn't be a bad thing - well it made a LOT. Like, our big stock pot was 2/3 full. I gave a tupperware full to our neighbors and we'll still be eating it for a couple more days. :) p.s., June's recipe didn't have chicken in it - I just added a couple cans of chicken to mine when I put in the corn and everything.


June Campbell's Corn Chowder

6 strips bacon, diced
1 medium onion, chopped
1 rib celery, chopped
1 1/2 cups water
1 large potato, peeled and diced
2 cups milk
1/2 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp pepper
1 tsp sugar
1 15-oz can whole kernel corn, drained
1 15-oz can cream-style corn
salt and pepper to taste
1/2 cup milk
2 Tb cornstarch

In large saucepan, cook bacon until crisp. Pour off bacon drippings, saving 2 Tb in pan. Saute onion and celery with bacon and drippings until soft. Add diced potato and water. Cover and simmer until potatoes are tender, about 6-8 minutes. Stir in milk, garlic powder, dry mustard, pepper, sugar and corn. Add salt and pepper to taste. Cook over low heat until it begins to simmer. Stir milk and cornstarch together, and stir into chowder until thickened. Serve hot with crackers or fresh homemade bread.


Now I'm thinking about that strawberry stuffed french toast again - maybe I should try making that one soon.......

Customer Service

I was in Beavercreek for Eva's 12 month check up yesterday, and had two very different experiences with customer service. After the doctor visit it was time for lunch (good, because the girl was a bit cranky after two shots and having blood drawn, and food usually calms her down ;)). I went to Chik-fil-a because it was right across the street and, let's face it, they have the most amazing chicken sandwich in the universe.

I had to park in one of the farthest parking spots since it was the lunch rush. I was carrying Eva toward the building in the rain when an employee came out with an umbrella and walked us the rest of the way to the door, and he was super polite. I went up to the counter and placed my order and the cashier told me to go ahead and get Eva situated and she would bring the food out to me, which she did very quickly. I had just gotten Eva in the high chair when I realized that I forgot about ketchup and mayo. I was about to pick her up to go get some when a manager came by and asked if she could bring me ketchup or anything. I said yes, a mayo and a few ketchups would be great, and she said "and a straw and some napkins?" Duh, I hadn't even noticed I didn't have those either. Long story short: I. love. Chik-fil-a.

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I started typing out my example of bad customer service, namely trying to get my windshield wiper blades replaced at wal-mart after lunch (it was an hour and a half event in which I ended up having them put the old blades back on because they didn't know what they were doing, and Brian Murphy replaced them for us himself after community group last night, bless him), but I think the story would be longer than I feel like writing and could easily turn into ranting. I will just say that it was a lesson in patience and grace while dealing with a baby who was WAY overdue for a nap. I should probably just focus on the good part of my day anyway and forget about the rough part. :)

Love This

Totally ripping off Steph's "I'm a fan of..." here, but I have to share how much I love this platter I got at Target. For the longest time the only serving tray I had that was big enough to hold 24 cupcakes had snowmen on it - not the best for a summer party. Then I found this. I love it because it's pretty and looks like it would be heavier ceramic or something, but it's actually plastic.

It fits all the cupcakes with room to spare:

Sacrificial Gifts

I'm not a deep thinker, and I'm certainly not qualified to teach anyone anything, but this just jumped out at me today. Not groundbreaking by any means, I'm sure.

People often quote Philippians 4:19 when someone they know is experiencing hardship:

And my God will supply every need of yours according to his riches in glory in Christ Jesus.

But I've never heard anyone give the context when they offer this as comfort:

14 Yet it was kind of you to share my trouble. 15 And you Philippians yourselves know that in the beginning of the gospel, when I left Macedonia, no church entered into partnership with me in giving and receiving, except you only. 16 Even in Thessalonica you sent me help for my needs once and again. 17 Not that I seek the gift, but I seek the fruit that increases to your credit. 18 I have received full payment, and more. I am well supplied, having received from Epaphroditus the gifts you sent, a fragrant offering, a sacrifice acceptable and pleasing to God. 19 And my God will supply every need of yours according to his riches in glory in Christ Jesus. 20 To our God and Father be glory forever and ever. Amen.

Paul's reassuring the Philippians that God would supply their needs after they have given sacrificially to his ministry. No, we don't earn God's grace or favor, but he does expect us to give. Anything we have is part of "his riches" anyway. We worry about the future and hoard our money and resources, forgetting that he can easily provide more if we find ourselves in need. I think saving is wise and responsible, but we shouldn't do it out of a sense of fear that we won't have enough, or at the cost of keeping it from someone else who needs it more. Christ gave sacrificially. He gave his life.

I'm sure it's more complicated than that. I don't know. Just thinking about it today.

Oh yeah, I also tend to forget about that little "to God be the glory" part at the end.

Magical Mint Kiss Cookies

I got this recipe several years ago off of a bag of mint-flavored Hershey kisses. My favorite cookie to make during the Christmas season. Lovely and minty and wicked easy. Unfortunately, they don't make mint-flavored solid chocolate kisses anymore, but this is still pretty wonderful with the newer mint truffle kisses. I suppose they'd be good with plain kisses too; they just wouldn't be minty (I tried them with candy cane kisses and didn't like them as much, probably because of the crunchy bits).

Magical Mint Kiss Cookies

2 sticks butter or margarine
2/3 cup sugar
1 tsp. vanilla
2 cups flour
1/4 cup cocoa
48 mint truffle Hershey kisses
powdered sugar

Heat oven to 350. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa. Gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.

Bake 8-10 minutes or until set. Cool about one minute. Remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired. Makes about four dozen (I usually get just a little over three dozen out of it).

Minty chocolate-y sugary goodness.

BBQ Bacon-Wrapped Water Chestnuts

I don't remember where this recipe came from, but my dad used to make it a lot for parties and I got it from him. Easy appetizer that's super yummy. I can only make it when there's a party; otherwise I could literally eat the entire pan myself (well, maybe I'd give Damon a couple). That much bacon is probably not so good for you.

Barbeque Bacon-Wrapped Water Chestnuts

2 cans whole water chestnuts (6-8 oz each)
1 lb. bacon
1 c. brown sugar
1 c. ketchup
a little mustard (dry or prepared)

Drain chestnuts. If some are large, you can cut in half. Cut bacon in quarters (though the next time I make this, I'll probably do thirds as quarters didn't wrap completely around the chestnuts). Wrap chestnuts with bacon pieces and place in 9x12 pan close together.

Aren't they cute?


Next, broil until bacon starts to brown and remove from oven. Insert toothpicks through bacon into chestnuts to hold together. Drain grease.

Mix ketchup, brown sugar and mustard together and spoon over chestnuts. Heat through in oven before serving.

Notes:
-to drain grease gently, tilt pan and dip out with spoon at one end.
-bacon may shrink a little in broiling. Toothpick together as best as you can.

Sorry I don't have a picture of them finished. They disappeared too quickly.

Butternut Squash Soup with Carmelized Apples

So my husband is an amazing cook. I'm slightly intimidated by this fact since I'm the one planning to stay home with Eva and any other kids we may have, and I can't cook. I'm a decent baker, but cooking...I'll put it this way: I burned Tuna Helper.

Anyway, I figure I'll have to learn, but for now, here's one of the yummy recipes Damon makes for me sometimes. He made it for my triad girls this week. Love him.

It's from Wayne Gisslen's Professional Cooking, and some of the measurements are weird because it's literally for professionals. This makes 24 portions; he QUARTERED the recipe to feed 4-5 people.

Butternut Squash Soup with Carmelized Apples

French bread
4 Tb. butter

1. Cut the bread into slices 1/2 inch thick.
2. Fry the bread in the butter until golden brown (if desired, prepare additional croutons for garnish at the same time; see step 8).

4 Tb. butter
1/2 lb. (8 oz) onion, small dice
1/2 lb. (8 oz) leeks, small dice
3/4 lb. (12 oz) carrots, small dice
4 lb. butternut squash, medium dice
5 qt. chicken stock
1 1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. ground allspice
1/2 tsp. ground ginger

3. Heat the butter in a heavy saucepan over moderately low heat.
4. Add the onions, leeks and carrots. Sweat them until they are about half cooked. Do not let them brown.
5. Add the squash, stock and browned bread from step 2. Simmer until vegetables are tender.
6. Puree the soup with a food mill or immersion blender.
7. Bring the soup back to a simmer. Taste and adjust seasonings if desired.

24 croutons (see procedure)
1 1/2 lb. tart, firm cooking apples (we used granny smith)
2 Tb. butter
4 Tb. brown sugar

8. Prepare croutons by browning slices of French bread in butter as in steps 1 and 2. For best appearance, use slender loaf so that croutons aren't too big.
9. Peel and core apples. Cut into small dice
10. Heat the butter in a saute pan and add the apples and sugar. Cook over moderate heat until apples are brown and carmelized.

1 1/2 cups heavy cream (optional)
additional cream as needed

11. At service, heat the heavy cream and add to the soup.
12. For each portion, ladle the soup into a broad soup bowl. Decorate the top of the soup with a swirl of cream, if desired. Heap a generous tablespoon of apples onto a crouton and carefully place in the soup.