Tag Archives: Southern Living recipe

Chicken, Potatoes, and Corn Slow-Cooker Chowder


Are you ready for soup?  I am!
When my friend Maribeth asked if I had seen the chicken and sweet potato corn chowder recipe in the latest copy of Southern Living, I hadn’t. But when Maribeth gets excited about a recipe I get excited too! She is an accomplished cook and enjoys spending time in the kitchen.  The Chief, my Sous-Chef Dish-washing mom and I have enjoyed many a meal, snack, appetizer and scrumptious treat from Maribeth’s kitchen.  Once I looked at this recipe I knew this one will be no exception to the long line of recipes I have collected from Maribeth AND Southern Living!


We are sweet potato fans and so that is the first ingredient that caught my attention.  Plus, I love to rationalize that if it has sweet potatoes in it – then it must be good for me! These sweet potatoes look to be a little white in the picture but that was just my too-shiny camera shot!

This chowder is as pretty to look at as it is delicious to eat.  It is also easy-peasy because the first 12 ingredients are added to the Crock Pot first thing.  I added white potatoes to the original recipe because I like the color and flavor enhancement of a few white potatoes.  Also,  I changed the cooking process for the chicken.  Southern Living says “our testers recommend using bone-in chicken breasts to yield a more tender and juicy result than boneless.”


The original recipe directs placing the raw bone-in skinless chicken breast in with the rest of the ingredients to cook for the first 4 hours.  I am picky about cooking chicken and I don’t like to put it in with other ingredients that will end up soup.  Have you ever seen the chicken scum that floats to the top when boiling chicken? Yuck.

You can also tell from the picture of the soup in my Crock Pot that I always use a liner.  Actually, Reynolds should be sponsoring this post, but sadly they are not!  But – I still want you to know about liners because they make clean up so easy.  And I always want to make things as easy as possible for my Sous-Chef Dish-Washing mom!  Did I ever tell you that she washes all our dishes?  I know, but don’t be jealous.  Isn’t that awesome to get to do the cooking and have the dishes and the kitchen magically cleaned up!  Thank you, Mom!

My favorite, Shredded Chicken After Cooking in Crock Pot.

I suggest that you start with leftover chicken, cut up or shredded.  Or cook the chicken ahead of time in chicken broth or my personal favorite suggestion:  Place chicken breasts in the Crock Pot with 1 cup salsa.  Cook on high for 3 to 4 hours.  Remove from Crock Pot, cool slightly and then shred.  This chicken is moist and lightly seasoned.

I served this soup with a super-food Kale salad and it was a total hit!  As is often the case, this soup gets better and better for several days after cooking.

Do you wanna bite?

Cooking this soup in the Crock Pot filled the house with a wonderful fragrance of something lovin’ coming from the kitchen! My Chief Soup Eater added a splash of hot sauce to his serving.  This gave me the idea to add pepper flakes to the remaining soup.  I added  1 1/2 teaspoons and it was a perfect complement to the creamy soup.  I’ve added it as a “highly suggested” option in the recipe!

If you have other favorite soup-worthy vegetables this is the kind of recipe that can be tweaked to make it your own!  Thank you, Maribeth, and thank you Southern Living for inspiring this recipe!

Happy Cooking!
~ Catherine


Chicken, Potatoes, and Corn Slow-Cooker Chowder
 
Prep time
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Adapted from a Southern Living recipe, this soup is hearty, filling, and a little bit of a kick with red pepper flakes! Delicious!
Author:
Recipe type: Soup
Cuisine: American
Serves: 10-12
Ingredients
  • 8 cups chicken broth
  • 1 pound sweet potatoes, peeled and cut into ¼-inch pieces (about 2 cups)
  • 1 pound white potatoes, peeled and cut into ¼-inch pieces (about 2 cups)
  • 1 pound (2 chicken breasts) cooked and shredded (or diced) chicken breasts*
  • 2 cups fresh corn kernels (from 4 ears) or canned or frozen (thawed)
  • 2 cups chopped yellow onion (from 2 onions)
  • 1¼ cups chopped red bell pepper (from 1 large bell pepper)
  • 1¼ cups chopped yellow bell pepper (from 1 large bell pepper)
  • 1 cup chopped celery (from 3 stalks)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1½ teaspoons pepper flakes* optional
  • 1 cup heavy cream
  • 5 to 8 tablespoons cornstarch*
  • ¼ cup chopped fresh or dried flat-leaf parsley
  • Hot sauce to taste
Instructions
  1. Combine the first 12 ingredients in a 6-quart slow cooker. Cover and cook on HIGH about 4 hours, or on LOW for 6 to 8 hours until vegetables are tender.
  2. Whisk together cream and cornstarch in a bowl until smooth; slowly stir into soup.
  3. Cover and cook until slightly thickened, about 30 minutes.
  4. Top with hot sauce if desired.
Notes
* Cook the chicken ahead of time in chicken broth or my personal favorite suggestion: Place chicken breasts in the Crock Pot with 1 cup salsa. Cook on high for 3 to 4 hours. Remove from Crock Pot, cool slightly and then shred. This chicken is moist and lightly seasoned.
*Red pepper flakes optional. They do not make the soup "hot" but add a nice layer of flavor.
* Can use only sweet potatoes if desired, but the addition of the white potato blends well with the other vegetables.
* Cornstarch - 5 tablespoons will thicken slightly. I prefer 8 heaping tablespoons for a medium thickness to the chowder.

 

Southern Living’s Skillet Caramel Apple Pie

Southern Living’s Caramel Apple Pie

Every once in a while I get out of the kitchen and make way for my Sous-chef dishwashing mom to create something wonderful! That is exactly what happened recently after she was leafing through the fall Southern Living magazine and came upon this recipe.

The minute she saw it she knew it was meant for us! Even though I adore Southern Living magazine, I leave it to mom to let me know what I need to see and read!  We have several cast iron skillets — and even though skillet is well-worn and not too pretty — oh my what a nicely browned, flaky crispy crust it makes! This recipe works in a regular pie plate, but dig out the cast iron if you have one.


I was reading through the recipe before typing this blog post and I read “The rich, bourbon-y caramel sauce makes the tender, lightly spiced apple filling, and flaky crust even more irresistible.”   Whaaat?  Bourbon? Maybe Jack Daniels?   

Hmmm …. I am going to have a little chat with my Sous-chef Apple-pie making momma because I am pretty sure she didn’t include a local hometown ingredient. (Have I ever mentioned that we live only a couple of miles from the only place on earth where Jack Daniels Whiskey is made? )  I am sure we are now going to need to make another one and include a little Jack. Maybe their Tennessee Honey.  Yum.

Skillet Caramel Apple Pie (without any tasty JD!)

The recipe calls for Fuji apples.  Mom used Fuji.   Although this recipe works made with most apples, you will want to get the Fuji if you can because the tart-sweet flavor works well with the sweet caramel, and the apples hold their shape when baked instead of turning to mush.

Mom made a second pie and I asked her to use up some Macintosh apples we had on hand.  BIG MISTAKE!  They really did turn to mush and just made one big gob of apple in the center of the pie. (Not pretty, not too tasty either.)

The recipe calls for two store-bought refrigerated piecrusts, but you can use your favorite homemade pie dough recipe if you prefer.  If you use store-bought, we suggest Pillsbury.  For $1 or more per box, you can get Kroger brand or another brand.  Don’t do it, the crust will be a disappointment.  If you have time to make your own crust you can check out my favorite recipe and a little tutorial:

Favorite Pie Dough

Flaky Pie Dough, Part 1
Flaky Pie Dough, Part 2  Tips and Tricks!

Mom was concerned that the pie crust wouldn’t stretch up and over the skillet edge.  We discovered it really doesn’t need to.  Just place the crust in the skillet up to the edge and gently fill.  Then when placing the top crust crimp edges of bottom and top crusts together.

Place the skillet in a preheated oven on the middle oven rack until the crust is golden, the apples are tender, and the filling is bubbly, about 55 minutes to one hour.  IMPORTANT:  Cover the pie loosely with aluminum foil after about 40 minutes to prevent excessive browning — or earlier if the pie begins to over-brown on the top. 

Let the pie cool completely before serving to allow the filling to set. This is also important so that each piece will come out picture perfect!

Besides the really flaky crust, the homemade salted caramel sauce is what separates this pie from all the rest!  The caramel sauce goes in the pie and on top of the pie!  Oh my goodness, can’t you just taste it?

Top each serving with a scoop of vanilla ice cream and extra caramel sauce, there is plenty to go around!


Thank you to my Sous-chef Dish-washing Apple pie-Making momma for this wonderful dessert!

Happy Cooking!
~Catherine

Southern Living's Skillet Caramel Apple Pie
 
Prep time
Cook time
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Nothing says "southern" quite like making an all-American apple pie in a cast iron skillet! Top it with homemade caramel sauce and you will be the talk of the town!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 1 (14.1-oz.) pkg. refrigerated piecrusts
  • 1 cup packed light brown sugar
  • ½ cup unsalted butter
  • 3 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon or whiskey *(optional)
  • 3 pounds Fuji apples (about 4½ medium apples), peeled and cut into ½-inch-thick slices
  • 2½ tablespoons cornstarch
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon water
Instructions
  1. Fit 1 piecrust on the bottom and press up sides of a 9-inch cast-iron skillet. Transfer skillet to refrigerator, and let chill while assembling caramel sauce and apple filling.
  2. Preheat oven to 425°F.
  3. Stir together light brown sugar, butter, half-and-half, and salt in a medium saucepan over medium-high. Cook, stirring, until butter melts and mixture begins to bubble, about 5 minutes. Cook, stirring, until mixture begins to thicken, about 2 more minutes. Remove from heat; stir in vanilla extract, and, if desired, bourbon or whiskey*. Let caramel sauce cool to almost room temperature, about 30 minutes.
  4. Toss apples with cornstarch in a large bowl.
  5. Pour ⅓ cup caramel sauce over apples, and toss to coat. Reserve remaining caramel sauce for serving. Pour apple filling into prepared skillet.
  6. Place remaining piecrust over apple filling. Crimp edges of bottom and top crusts together.
  7. Using a sharp knife, cut 6 to 8 (1-inch) slits in top crust for steam to escape. Whisk together egg yolk and water in a small bowl; brush over crust.
  8. Bake pie in preheated oven on middle oven rack until crust is golden, apples are tender, and filling is bubbly, about 55 minutes to 1 hour, shielding loosely with aluminum foil after about 40 minutes to prevent excessive browning. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve with reserved caramel sauce.
Notes
*Bourbon or Whiskey optional for a little boozy-flavoring.

 

Slow Roasted Crock Pot Root Beer Pot Roast

Pot Roast, roasted carrots, and mashed potatoes
Slow Roasted Root Beer Pot Roast

When our friends Kathy and Len came for dinner and a movie at our house they brought with them a six-pack of root beer.  After a fun evening of food, laughter, movie and dessert they left a couple of bottles of remaining root beer.  Those bottles sat in my refrigerator for a while and on a whim I started looking up recipes to make with root beer.

But wait there’s more! Click to continue reading

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