@_jlazaro: POV: Your niece won 5th Place Best Anchor at RSPC Region III. 🥹🤍 @Kendrra✨

Jaureen Lazaro
Jaureen Lazaro
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Region: PH
Thursday 06 August 2026 02:39:17 GMT
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mahalkowsyaa
eyshaa_ :
I'm yesha and I'm also anchor 1 since g5 and g6,and now I'm showbiz diva🙂
2026-08-09 13:08:37
0
xyluresantos0
Xylure Santos :
More improvements
2026-08-09 15:55:41
0
piang0767
￴ ￴￴￴ ￴￴ ￴￴ ￴ ￴￴ ￴ ￴ ￴ ￴ ￴ ￴ :
ma pabasbas naman jan kaka audition ko palang ng briadcasting🥲🫰
2026-08-08 12:46:05
64
kendrabarcenas2
kittcath :
I'm Kendra to and I'm also an anchor
2026-08-06 13:59:18
11
iyatot5916
iya_tot :
kagaleng ate kendd
2026-08-06 03:36:20
14
danella030
Faithzxx⭒๋𐙚 :
Kendra pa basbas 🤗
2026-08-07 09:36:01
4
_kittymi4ww30
Alyn🧁💕 :
pabasbas ako Kendra plsss
2026-08-08 11:07:46
2
sophngbuhaymueh
Soph💫 :
radio broadcaster too ! Anchor 1 ! 🩵, di sya madali for me, medj mahirap gumawa ng script, tas bawal pa mag malamig
2026-08-08 14:05:03
2
kendrapot12
kenken🦖 :
KENDRA TOO😫🫶
2026-08-06 13:28:47
3
jumigkendra_0
Keii :
Kendra pa basbas same name pala btw
2026-08-08 14:32:35
1
yk.ksksksks
khenchiiiurss (✿^‿^) :
OHH, IM KHENDRA TOO💞💞
2026-08-06 12:06:38
1
jamaicanamia7
sunshine_shimshim :
Sa~~~MiKrOpNo BAA~LiTAa
2026-08-08 11:31:31
0
sg.vina2
miyowzzz🫣🩵 :
makaproudd ka! @Kendrra✨ 🥹❤️
2026-08-08 02:00:56
2
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Using up the garden before Fall sneaks in 🌿 (full recipe below!) This Chicken Corn Chowder with Zucchini is loaded with sweet summer corn, tender zucchini, and shredded rotisserie chicken in the most slurpable, creamy broth. One quick pulse of the blender makes it creamy without any heavy cream. One pot, cozy but not heavy, and a whole lot of summer in a bowl. Chicken Corn Chowder with Zucchini Recipe 4 slices bacon, diced and divided 1 tablespoon salted butter 1 onion, diced 2 ribs celery, diced 2 carrots, peeled and diced 4 cloves garlic, minced 4 cups chicken broth (or Better Than Bouillon chicken base stirred into hot water) 1 ¼ pounds Yukon Gold potatoes, diced into ½-inch cubes ¾ teaspoon dried thyme ¼ teaspoon dried tarragon 1 teaspoon paprika (half smoked, optional) 2 bay leaves 1 ½ teaspoons salt ½ teaspoon black pepper 1 (15.25-ounce) can corn kernels (fresh or frozen work too) 2 medium zucchini, diced into ½-inch cubes 3 cups shredded chicken 1 cup half-and-half Fresh flat-leaf parsley, chopped, for serving (optional) Cayenne pepper, for serving (optional) Cook the diced bacon in a large pot or Dutch oven over medium heat for 6-8 minutes, or until crispy. Transfer it to a paper towel-lined plate and save it for topping so it stays crispy. Add the butter to the bacon drippings, then add the onion, celery, and carrots and cook for 4-5 minutes, or until tender. Add the garlic and cook for 30 seconds, or until fragrant. Add the broth, potatoes, thyme, tarragon, paprika, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are halfway tender. Add the corn and zucchini and simmer for 8-12 minutes, or until the vegetables are tender. Discard the bay leaves. Transfer 2 cups of the chowder to a blender, purée until smooth, and stir it back into the pot. Or place an immersion blender in the pot and blend for 5-10 seconds, keeping some vegetables whole while puréeing others. Stir in the shredded chicken and half-and-half and cook for 2-3 minutes, or until heated through. Taste and adjust the salt and pepper. Serve garnished with the reserved bacon, parsley, and cayenne, if desired. Full recipe below, or at the link in bio! RECIPE: https://www.evolvingtable.com/chicken-corn-chowder-zucchini/
Using up the garden before Fall sneaks in 🌿 (full recipe below!) This Chicken Corn Chowder with Zucchini is loaded with sweet summer corn, tender zucchini, and shredded rotisserie chicken in the most slurpable, creamy broth. One quick pulse of the blender makes it creamy without any heavy cream. One pot, cozy but not heavy, and a whole lot of summer in a bowl. Chicken Corn Chowder with Zucchini Recipe 4 slices bacon, diced and divided 1 tablespoon salted butter 1 onion, diced 2 ribs celery, diced 2 carrots, peeled and diced 4 cloves garlic, minced 4 cups chicken broth (or Better Than Bouillon chicken base stirred into hot water) 1 ¼ pounds Yukon Gold potatoes, diced into ½-inch cubes ¾ teaspoon dried thyme ¼ teaspoon dried tarragon 1 teaspoon paprika (half smoked, optional) 2 bay leaves 1 ½ teaspoons salt ½ teaspoon black pepper 1 (15.25-ounce) can corn kernels (fresh or frozen work too) 2 medium zucchini, diced into ½-inch cubes 3 cups shredded chicken 1 cup half-and-half Fresh flat-leaf parsley, chopped, for serving (optional) Cayenne pepper, for serving (optional) Cook the diced bacon in a large pot or Dutch oven over medium heat for 6-8 minutes, or until crispy. Transfer it to a paper towel-lined plate and save it for topping so it stays crispy. Add the butter to the bacon drippings, then add the onion, celery, and carrots and cook for 4-5 minutes, or until tender. Add the garlic and cook for 30 seconds, or until fragrant. Add the broth, potatoes, thyme, tarragon, paprika, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are halfway tender. Add the corn and zucchini and simmer for 8-12 minutes, or until the vegetables are tender. Discard the bay leaves. Transfer 2 cups of the chowder to a blender, purée until smooth, and stir it back into the pot. Or place an immersion blender in the pot and blend for 5-10 seconds, keeping some vegetables whole while puréeing others. Stir in the shredded chicken and half-and-half and cook for 2-3 minutes, or until heated through. Taste and adjust the salt and pepper. Serve garnished with the reserved bacon, parsley, and cayenne, if desired. Full recipe below, or at the link in bio! RECIPE: https://www.evolvingtable.com/chicken-corn-chowder-zucchini/

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