“Busy” is an appropriate description of Dublin resident Tracy Mitchell’s daily life. With three children – ages 9, 8 and 4 – and serving as co-president of the Wyandot Elementary School PTO, she has her hands full. Even so, Mitchell finds time to pursue her cooking passion. She says she always seems to find time to create some tantalizing dish for friends and acquaintances when they are ill or in need.

Mitchell also makes several delicious dishes for large gatherings, such as the not-infrequent teacher dinners at Wyandot. Some friends have suggested she try her hand at the catering business. Although Mitchell found the idea tempting, she has decided to wait until the kids become a little more independent.

Mitchell’s extended family has great holiday traditions involving food. On Christmas Eve, they gather for a vast spread of appetizers. She always makes a tasty Asian chicken dip. Another favorite is rumaki, chicken livers wrapped in bacon and broiled or grilled. This evening also includes lots of Christmas cookies, and the family can’t get enough of Grandma’s buttermilk-sugar cookies.

“My grandma gave me the recipe for the cookies. It is a recipe that she has handed down,” Mitchell says. “It is a challenge for us to mimic this recipe, as she never measured anything. It was all by sight.”

Mitchell says Christmas dinner is traditional: roast turkey, stuffing that is heavy on the sage, mashed potatoes, green goddess salad, and her chicken corn chowder. According to Mitchell, the recipe was originally her mother’s, but she has built onto it with a few additions. Not only is it economical, it is also super-easy to make. Mitchell adds this is one of those dishes that tastes even better the next day. She was kind enough to provide the recipe for Dublin Life readers.

Tracy Mitchell’s Chicken Corn Chowder

1 pound skinless, boneless chicken (dark or white meat)
3 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
1 (each) red, yellow and green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon dried oregano
5 cups chicken broth
2 (15 ounces) cans cannellini beans
1 (4 ounces) can chopped, mild green chilies
3 cups creamed corn
½ teaspoon (each) salt and pepper
1 teaspoon corn starch
1 (16 ounces) container of sour cream

In a large stock pot, sauté chicken in olive oil and garlic. Add peppers and onions and sauté until the vegetables are soft (about 5-6 minutes). Add the rest of the ingredients, lower heat and simmer for one hour.