Weekly Ad Recipe – Fish Chowder

Weekly Ad Recipe - Fish Chowder www.cobornsblog.com

This soup was great and the fresh cod was wonderful. This is a great meal to serve during lent for your family on those cold winter nights. Just make sure to place the entire fillet of fish in the soup instead of cutting it up ahead of time. That way as it cooks it will break apart on its own and you have nice size chunks of fish for your soup. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Fish Chowder
Serves: 5
 
Ingredients
  • 2 tsp. Canola Oil
  • ¼ Cup Onion, chopped
  • ½ Cup Celery, chopped
  • 2 Cups Frozen Potatoes O’Brien, with onions and peppers
  • 1 Can Cream Style Sweet Corn
  • 1-3/4 Cup Chicken Broth
  • 1-1/2 Lb. Fresh Cod
  • 1 Cup Milk
  • 2 tsp. Corn Starch
  • Salt & Pepper to Taste
Instructions
  1. In 3-quart saucepan, heat oil over medium heat.
  2. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  3. Stir in potatoes, corn and broth.
  4. Heat to boiling.
  5. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  6. Add whole fish fillets.
  7. Cover; cook 5 to 7 minutes or until fish reaches an internal temperature of 145 degrees.
  8. In measuring cup, mix milk and cornstarch; stir into chowder.
  9. Cook; stirring constantly, until mixture boils and thickens.
Notes
Suggested Wine Pairing Kendall Jackson Vintners Reserve Pinot Gris

 

Weekly Ad Recipe – Parmesan Chicken In Cream Sauce

Weekly Ad Recipe - Parmesan Chicken In Cream Sauce www.cobornsblog.com

If you want a quick, easy recipe that is done in 30 minutes or less this is the recipe for you. This is definitely my husbands all-time favorite meal and also one of my favorites. Just a quick tip that I tried, instead of plain white rice I made Chicken Flavor Rice-a-Roni. We both loved it. It gave the recipe even more flavor and now that’s the only way we make this dish. The sauce really puts this meal over the top. I know what I’m making for dinner tonight. Enjoy….I will!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Parmesan Chicken In Cream Sauce
Serves: 4
 
Ingredients
  • 2 Cups Instant Rice, uncooked
  • 14.5 Oz. Chicken Broth, divided
  • 6 Snack Crackers, finely crushed
  • 2 T. Grated Parmesan Cheese
  • 14-15 Oz. Boneless Skinless Pkg. Chicken Tenders
  • 2 tsp. Oil
  • ½ Cup Chive & Onion Cream Cheese
Instructions
  1. Cook rice as directed on package, using 1.25 cups of the broth and ½ cup water.
  2. Mix cracker crumbs and parmesan on plate.
  3. Rinse chicken with cold water and then dip chicken in crumb mixture, turning to coat both sides.
  4. Heat oil in large non-stick skillet on medium heat.
  5. Add chicken; cook 5-6 minutes on each side or until internal temperature reaches 165°F.
  6. Transfer to plate; cover to keep warm.
  7. Add remaining broth and cream cheese to skillet; bring to boil, stirring constantly.
  8. Cook 3 minutes or until thickened and then spoon over chicken.
  9. Serve with rice.
Notes
Suggested Wine Pairing Bread & Butter Chardonnay