"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for SOUTHWESTERN CHICKEN CORN CHOWDER, by Pat Simmons, is from The Standley Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 chicken breasts butter to cook chicken in flour to make roux 1 small jar salsa 2 c. frozen white corn 1 Tbsp. cumin (to taste) Half and Half salt & pepper to taste
Cook chicken breasts in butter. Remove chicken and dice into cubes. Add flour to butter to make roux. You may need to add more butter for roux. Add salsa, corn, and add cumin to taste. Add enough half and half to proper consistency. Salt and pepper to taste.
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