It’s cold here in Seattle. Frigid is more like it. One of the many blessings about this side of Washington in the mild, temperate climate. Sure it might rain, but on those sunny days – it is gorgeous. And today was one of those gorgeous, sunny days – it was just frigid. To remedy the situation I wanted to make something warm and comforting so some chili sounded right up my alley. There’s also a new slow-cooker in my kitchen that I’ve just been itchin’ to break out.
And here it all is.
After getting home to the crazy mutt (and no fiancee, cause he’s currently on his way back across the mountains gathering all of his stuff from his old Pullman apartment), I realized that I was lacking two of the ingredients for this recipe. There are cubbies of canned goods stored away, so naturally I assume what I need is already here…this is what happens when I assume. Go figure. After a manic run to the story, I grabbed the chicken broth and the half and half. And off I went!
~ 1 standard can Creamed Corn (Or regular canned corn if the creamed stuff makes you gag)
~ 1/2 c. half and half
~ 1 1/2 cup, shredded potato.
Dice up all things that need dicing, such as the onion, potato, and the chicken.
Dump all together. Stir.
Set on high and cook for 4 to 5 hours until chicken is cooked through and the dish is bubbling.
Wow, how simple is that on a cold sunny day? It smells good, looks impressive, and technically – it does take you “hours” to make, so when everyone is glowing about your cooking skills, you can legitimately use the “I slaved over a hot stove for hours” line and it counts!
I’m just trying to help you out and get you the credit you deserve. No need to thank me.