@havenotruth: iq nya dimana sih. #roblox#jjroblox#evade#fyp

havenotruth

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Saturday 26 September 2026 05:29:13 GMT

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Comments

reno :

woi s1😭

2026-10-28 08:18:17

1

yuna wants revenge :

can’t even send a pic, I was tryna flex 😭

2026-09-27 01:13:36

0

zzα :

hp Xiaomi, kartu Tri. Cocok ga sih kalau kita jadi Xiaomi is Tri? sinyalku mungkin 4G, tapi hatiku 4U

2026-09-26 11:44:02

31

someone. :

-3 ak edit

2026-10-30 18:53:15

0

𝒏𝒋𝒊. :

-3 gua edit

2026-09-27 04:39:37

3

𝘞𝘩𝘢𝘵𝘴𝘢𝘤𝘩𝘳𝘪𝘻` :

udh kak

2026-09-26 05:37:45

1

jnzy :

nama baju nya apa?

2026-10-12 09:00:13

0

miaw :

idaman 1seda semua

2026-10-10 15:16:46

1

el :

s2 ngapain??

2026-09-26 09:20:51

0

TataAgain6 :

s4 imut

2026-09-26 14:14:30

1

noahh parker :

nama baju s4 apa bang bales ya bang🙏

2026-10-13 05:44:09

0

pahri :

face s1 apa namanya

2026-10-04 10:33:15

0

dapp. :

preset mana oyy kaga nemu

2026-10-03 06:02:02

1

kno :

-3 gua edit

2026-09-27 09:54:43

1

Niel di panggil nengok :

saran dong beli headless dmn cokk orang orang ada gw gaada

2026-09-27 08:35:49

0

davien porker :

s2 larp kh (cmn nnya)

2026-09-26 13:35:08

0

zyrn :

-3, gua edit

2026-10-16 03:16:47

0

riyoostcy. :

2026-09-26 06:04:14

0

ᥫ᭡. jejee.. >_♡ :

iya tau ganteng, preset nya ada ga

2026-09-26 09:47:11

1

micy! :

2026-09-26 06:16:09

1

ryu :

2026-09-26 06:01:04

1

𝐕𝐈𝐎𝐍 Sin Ohayo :

hebat

2026-09-26 07:31:30

1

🍪 :

ajak ak pls

2026-10-22 07:15:38

0

Finn. :

van van

2026-10-28 15:14:44

1

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Recipe: 🍂 CHICKEN & CORN CHOWDER Creamy chicken and corn chowder with smoky bacon, tender Yukon Gold potatoes and sweet corn two ways — some blended into the broth for body and some charred for deeper corn flavor. Cozy, hearty and elevated without messing with what makes a good chowder so good. INGREDIENTS 8 slices thick-cut bacon, chopped 1 large yellow onion, diced 2 celery stalks, diced 1 red bell pepper, diced 4 garlic cloves, minced ¼ cup all-purpose flour ½ cup dry white wine 6 cups chicken stock 1½ lbs Yukon Gold potatoes, diced 3 cups corn kernels, fresh or frozen, divided 4 cups cooked shredded chicken 2 cups heavy cream 1 tsp dried thyme ½ tsp smoked paprika ½ tsp onion powder Pinch of cayenne ½ tsp Worcestershire sauce 1 tbsp butter Salt and freshly cracked black pepper, to taste For serving Reserved crispy bacon Sliced green onions Freshly cracked black pepper Warm crusty bread or cornbread LET’S GET INTO IT Cook the bacon until crisp. Transfer it to a plate with a slotted spoon, leaving about 2 tablespoons of bacon drippings in the pot. Add the onion, celery and red bell pepper to the bacon drippings. Cook for about 5 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes so there’s no raw flour taste. Pour in the white wine, scraping up all those browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until slightly reduced. Add the chicken stock, potatoes, thyme, smoked paprika, onion powder, cayenne and Worcestershire. Bring to a gentle boil, reduce the heat and simmer for about 10–15 minutes, until the potatoes are just tender. Meanwhile, add 1 cup of the corn to a hot skillet and let it char in spots. Set aside for finishing the chowder. Take another 1 cup of corn and blend it with about ½ cup of broth from the pot until mostly smooth. Stir it back into the chowder. This gives the broth extra body and concentrates that sweet corn flavor without making it overly thick. Add the remaining 1 cup corn, shredded chicken and heavy cream. Reduce the heat to low and gently simmer for about 5 minutes, just until everything is hot. Don’t let the cream boil. Stir in half of the crispy bacon and 1 tablespoon butter just before serving. Taste and season with salt and plenty of freshly cracked black pepper. Ladle into bowls and finish with the charred corn, remaining crispy bacon, sliced green onions and another crack of black pepper. Serve with warm crusty buttery bread or cornbread for soaking up every last bit. 🍂 TIP: This chowder will thicken as it sits. If needed, add a splash of chicken stock when reheating to bring the creamy broth right back. #ChickenCornChowder #CornChowder #SoupSeason #FallRecipes #CozyDinner

Recipe: 🍂 CHICKEN & CORN CHOWDER Creamy chicken and corn chowder with smoky bacon, tender Yukon Gold potatoes and sweet corn two ways — some blended into the broth for body and some charred for deeper corn flavor. Cozy, hearty and elevated without messing with what makes a good chowder so good. INGREDIENTS 8 slices thick-cut bacon, chopped 1 large yellow onion, diced 2 celery stalks, diced 1 red bell pepper, diced 4 garlic cloves, minced ¼ cup all-purpose flour ½ cup dry white wine 6 cups chicken stock 1½ lbs Yukon Gold potatoes, diced 3 cups corn kernels, fresh or frozen, divided 4 cups cooked shredded chicken 2 cups heavy cream 1 tsp dried thyme ½ tsp smoked paprika ½ tsp onion powder Pinch of cayenne ½ tsp Worcestershire sauce 1 tbsp butter Salt and freshly cracked black pepper, to taste For serving Reserved crispy bacon Sliced green onions Freshly cracked black pepper Warm crusty bread or cornbread LET’S GET INTO IT Cook the bacon until crisp. Transfer it to a plate with a slotted spoon, leaving about 2 tablespoons of bacon drippings in the pot. Add the onion, celery and red bell pepper to the bacon drippings. Cook for about 5 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes so there’s no raw flour taste. Pour in the white wine, scraping up all those browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until slightly reduced. Add the chicken stock, potatoes, thyme, smoked paprika, onion powder, cayenne and Worcestershire. Bring to a gentle boil, reduce the heat and simmer for about 10–15 minutes, until the potatoes are just tender. Meanwhile, add 1 cup of the corn to a hot skillet and let it char in spots. Set aside for finishing the chowder. Take another 1 cup of corn and blend it with about ½ cup of broth from the pot until mostly smooth. Stir it back into the chowder. This gives the broth extra body and concentrates that sweet corn flavor without making it overly thick. Add the remaining 1 cup corn, shredded chicken and heavy cream. Reduce the heat to low and gently simmer for about 5 minutes, just until everything is hot. Don’t let the cream boil. Stir in half of the crispy bacon and 1 tablespoon butter just before serving. Taste and season with salt and plenty of freshly cracked black pepper. Ladle into bowls and finish with the charred corn, remaining crispy bacon, sliced green onions and another crack of black pepper. Serve with warm crusty buttery bread or cornbread for soaking up every last bit. 🍂 TIP: This chowder will thicken as it sits. If needed, add a splash of chicken stock when reheating to bring the creamy broth right back. #ChickenCornChowder #CornChowder #SoupSeason #FallRecipes #CozyDinner

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#parati #fyp #famous #viral #0adivinar

#parati #fyp #famous #viral #0adivinar

barzan😂🖤 #foryou #fyp #viral #foryoupage #barzanja3far

barzan😂🖤 #foryou #fyp #viral #foryoupage #barzanja3far

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