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Introducing: Sarah Kluthe

1. Role at FFB: Agri Office Manager – El Dorado


2. Family: My husband Keith and I have been married for 23 years. We have a 15-year-old son, Deacon, and an almost 13-year-old daughter, Izzie. 


3. Education: Associate of Arts from the University of Arkansas Fort Smith.


4. Hobbies: Traveling with my family. Right now, we are trying to hit the 13 major Presidential Libraries. We have been to 4 so far. 


5. What is your favorite thing about working at FFB? I love getting to know our customers and being able to help them with whatever they need. 


6. Do you have an unknown talent? In the 1st grade, I finished all my assigned readings, so I taught myself how to say the alphabet backward. I can still do it to this day. 


7. Favorite place you have visited? That’s a tough one. I have been to some pretty amazing places. Our family visited Cape Town, South Africa several years ago. That’s probably at the top. But also, I love Washington, DC. We have been to the White House three times and even stood behind the podium in the Press Briefing Room. 


8. What is one thing you would like to learn more about? I am trying to learn more in my job every day. I am surrounded by some pretty smart people, and I am trying to take advantage of that. 


9. Words you live by or funny story about you? It’s not a funny story, but I was an extra in a movie. They filmed a couple of scenes in the bank where I worked in New Mexico. If you look close, you can see me in the background of one of the scenes.  

Chicken and Corn Chowder

Ingredients

  • 6 slices bacon, chopped
  • 2 tbsp. unsalted butter
  • 1 large yellow onion, chopped
  • 3 stalks of celery, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, finely chopped
  • 1/3 c. all-purpose flour
  • 6 c. chicken stock
  • 2 medium russet potatoes, peeled and chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 c. corn kernels (from about 5 ears)
  • 3 c. shredded cooked chicken
  • 1 c. heavy cream
  • 3 green onions, chopped

Directions

  1. Cook the bacon in a Dutch oven over medium heat, occasionally stirring, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate; reserve the bacon drippings in the pan.
  2.  Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; cook, occasionally stirring until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, constantly stirring, for 1 minute. Gradually stir in the chicken broth.
  3. Add the potatoes, salt, and pepper, and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
  4. Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
  5. To serve, top with the reserved cooked bacon and chopped green onions.


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