Cooking with Sarah
"Cooking with Sarah" will run weekly. The column features recipes submitted by readers.
This week's recipe was submitted by Nora Roberts from Bonners Ferry.
"My dad is really the inspiration for this recipe," said Nora. "My dad was always re-arranging recipes and doing his own thing. He has passed on that 'idea' to me. This recipe is actually my own creation from three other recipes."
"I don't make it very often, though I've made it three times since the cold weather started," said Nora. "It is really best on those cold, dreary days. It really does warm the soul and serve as a comfort food."
A stay-at-home mom, Nora moved to Bonners from Langhorne, Pa., in 2005. Nora is a cake decorator and plans to return to her profession as a baker when her children enter school.
You will need a 12-quart or larger cooking pot with a lid.
Ingredients
16-ounce pack of bacon, any variety, cut in small pieces
4 large skinless, boneless chicken breasts, cut in small pieces
1 large onion, chopped
4 large red bell peppers, cut in small pieces
6 to 8 scallions, including greens, chopped
1 8-ounce package of white button mushrooms, sliced
8 tablespoons of salted butter
1 tablespoon of dry thyme
1 tablespoon of ground cumin
1 teaspoon of ground turmeric
12 to 15 small red bliss potatoes, quartered
4 16-ounce bags of sweet corn
2 49 1/2-ounce cans of chicken broth, or 12 cups fresh stock
1/4 cup cornstarch, dissolved in 1/4 cup water.
2 pints of 36 percent heavy whipping cream
Add bacon and chicken pieces to pot, do not add oil, the bacon fat will take care of that. Cook on high for at least 30-40 minutes, stirring occasionally. Bacon should be crispy and chicken will be golden brown. Do not drain the off fat.
During cooking time, cut up all vegetables except mushrooms.
Add butter, bell peppers, onions, scallions, mushrooms, thyme, cumin and turmeric to the pot of bacon and chicken, cook for another 20-30 minutes or until the vegetables are tender.
Add corn, potatoes and broth. Cover and boil vigorously for 15-20 minutes or until potatoes are soft.
Mash some of the potatoes with back of spoon against the side of pot.
Stir the cornstarch and water mixture before adding to pot. Add slowly, stirring constantly. As soon as it comes back to a boil and has thickened, remove from heat.
At this time season to your taste with fresh ground black pepper and sea salt.
Stir in heavy whipping cream.
For quick soup dippers:
Cut the crust off two slices of white bread, per person and toast them as normal. Then butter.
Sweet corn fritters go well with this recipe too.
"This is a little time consuming but well worth the effort. As always it tastes best the next day," Nora said.
If you have a recipe, contact Sarah at 267-5521 or send an e-mail to sthomas@cdapress.com.
Until next week, happy cooking!