So right now I’m not really training for anything. You may remember a while ago that I joined the Illinois National Guard Running Team.
They have slots for a marathon in May but since I’m A) no longer in the state B) fighting with my back injury; I haven’t decided whether to do it or not. What do you think? My longest run to date has only been about 10 miles but a friend wants me to run it with her. We’d do a run/walk…..
And now, CHOWDA!
A few months ago, we went to Columbus to visit our cousins. His cousin’s wife is from Mississippi and girl can COOK. Down home, southern, comfort food, cooking. She made a chowder that was amazing. The four of us devoured any scrap of the chowder that we could from the crock pot. She sent me the recipe, I lightened it up a bit but it still tastes amazing. I’m pretty proud.
1 lb shrimp(or crawfish)
4 green onions (more if you like)
2 cans cream of potato soup
1 can cream of mushroom
1 can whole kernal corn
1 pint half and half cream
8 ounces of greek yogurt
Saute shrimp and chopped green onions in butter until onions are tender. I added creole seasoning while I sauteed it.
Add soups, corn, and Greek yogurt into crock pot. Cook on low for 6(ish) hours.
It’s got just enough spice and flavor, it’s not your typical boring chowder. SO good. I had to sneak some for lunch. The husband better be home on time otherwise I may eat it without him! I’m going to attempt biscuits from scratch to go with it for supper.
And if you’re interested, this is how I made the Creole Seasoning
1/4 C. Salt
3 tablespoons of garlic powder
3 tablespoons of black pepper
1/4 tsp. of cayenne pepper
1 tablespoon of paprika