A house full of boys with big hearts and big appetites brings Scodriuna Nelms the most joy in this season of life. She is the mama to four quickly growing boys — Pehyton (15), PrezLee (11), and twins Pierson and Perrin (3).
“We enjoy each other’s company, especially being silly,” Scodriuna shared. “We love gaming together, sightseeing, traveling, and eating international dishes. One of our favorite things to do together is dinner and a movie at the Chick-fil-A drive-in. We also enjoy yearly visits to the SERA Rodeos and going to fairs and circuses when they are local.”
Dinnertime in the Nelms household varies nightly. One evening they may be eating around the kitchen table, and the next night they might pile into the living room. During football season, there are also plenty of on-the-go meals during busy weeknights.
“To me, family dinner is about connecting, bonding, and unraveling each other’s thoughts,” Scodriuna explained. “It’s a purposeful mission for me to be able to provide delicious meals for my children and my extended family. I take pride in preparing meals, and my heart becomes elated every single time. Even if it’s takeout, I’m good with that, because it’s still from the heart.”
Scodriuna has a Pressure Cooker Chicken Corn Chowder that has become a family favorite — a reminder that endurance and love are key qualities her family shares.
“This recipe is meaningful to me because it was requested, especially by my mother. About a year ago, she experienced a medical hurdle that we all took part in overcoming with her. It meant everything to share my love for her in a special way — from my kitchen,” she shared. “This meal brought our family together even more and warmed our spirits as much as our bellies. It has definitely become a seasonal staple in my house.”
Making this meal in the pressure cooker speeds up the ability to have a home-cooked meal on a weeknight. However, it could easily be made on the stovetop as well. Serving up a bowl of this delicious chowder alongside some honey cornbread is the way her boys enjoy it most.
When it comes to those busy weeknights juggling four boys, Scodriuna is reminded that she is not the only one. Her tip for other moms balancing budgets and extracurriculars is to plan ahead.
“Use a calendar to set meals for the month, or at least two weeks out. Doing this will help you budget as well,” she said.
“Find your family’s favorites and know that repeats are okay. It makes life easier when time is short.”
Pressure Cooker Chicken Corn Chowder
Ingredients
- 1–2 lbs. chicken tenderloins
- ½ quart chicken broth
- 1 pint heavy cream
- ½ stick salted butter
- 10 small red potatoes, diced
- 1 package real bacon bits
- ½ red onion, diced
- 2 cans whole kernel corn
- 2 cans cream corn
- Garlic powder and onion powder, to taste
- Kinder’s Buttery Garlic & Herb Seasoning, to taste
- Turmeric, paprika, black pepper, and dried parsley, to taste
- Fresh chives, chopped (for topping)
- 1 lime, 1 lemon, and a splash of white vinegar (to wash and tenderize chicken)
Directions
- Wash the chicken in a bath of sliced lemons, vinegar, and cold water.
- Rinse, drain, and dice the chicken into desired pieces.
- Set the pressure cooker to sear.
- Add the half stick of butter.
- Add the chopped red onion and cook until tender.
- Add the chicken and allow it to brown.
- Add all spices and herbs (to taste).
- Add the rinsed whole kernel corn and the cream corn.
- Add bacon bits.
- Add the chicken broth — more broth and/or heavy cream may be added depending on how thick or thin you’d like the soup.
- Allow to cook for about 15 minutes.
- Wash and dice potatoes into desired size, then add to the soup base.
- Cook until potatoes are tender.
- Add additional seasoning if desired and top with chopped chives before serving.
