Man, Dubbers, football season goes too fast! My yard is now covered in leaves and it is cold and rainy outside. It’s hard to believe that there are only 3 regular season games left in the 2024 campaign. Just as hard to believe is that there could be as many as 8 more games left for the men of the Scarlet and Gray. After a thorough beatdown of hapless Purdue last week, we have a football game in a baseball stadium this week. Hopefully all three phases continue to improve this week, and the team can get out of Wrigley Field injury free and with the dub over the Wildcats.
With the temperatures dropping and darkness coming earlier, we have one of my favorite cold-weather meals on tap this weekend:
Chicken Corn Chowder
Ingredients
- 1 ½ - 2 lbs of chicken
- ½ cup chopped onion
- 3 Tbsp butter
- 1 cup hot water
- 2 chicken bouillon cubes
- 1 tsp garlic
- 1 tsp ground cumin
- 2 cups half and half
- 2 cups shredded monterey jack cheese
- 1 can (16 oz) cream corn
- 1 can (4 oz) chopped green chilis, undrained
- Fresh cilantro
Directions
- Cook chicken with your preferred method (smoked, grilled, baked, etc). Once chicken is cooked completely, pull chicken and shred.
- Place bouillon cubes into a bowl with hot water and let it sit while you do the next steps.
- Place a pot on the stove. Add the butter, onion, and garlic to the pan and cook on medium heat until onion has cooked down some. Once the onion has cooked down, add your shredded chicken into the pot.
- Add the bouillon water and cumin to the pot and bring to a boil.
- Reduce heat, cover, and simmer for 5 minutes.
- Add half and half, cheese, cream corn, and chilis to the pot. Cook and stir over low heat until cheese is melted.
- Serve garnished with cilantro. Add your favorite hot sauce to taste (I’m a fan of Valentina with this recipe).
Pro Tips
- Chop up some jalapenos to throw in and cook with the onions to add a little spice to the dish.
- Grab a loaf of French bread to toast, slice up, and eat with your chowder.
