Saturday, January 12, 2008

Chicken & Corn Chowder


With the whole pneumonia thing, I've been craving a really good bowl of hearty soup. I made some Progresso Chicken with Wild Rice soup last night, but it wasn't really what I wanted. So tonight, I dragged myself out of bed and made this chicken & corn chowder. It was great. Tim was going a bit stir crazy today and stopped at Wildflower Bakery and got us some sourdough bread bowls. The bread was perfect for the chowder - the tanginess cut through the sweet corn and carrots and added a great dimension to the flavor.

(Sorry about the bad picture. I was starving and it's lucky I even remembered to even take one!)

I don't really use recipes, but I tried to pay attention as I was cooking and here's what I wrote down:

5 strips bacon chopped
1 large onion, chopped
2 ribs celery, including the leaves, chopped
1 medium carrot, shredded on the big holes of your grater
1 lb. chicken, cut into 1 inch cubes
2 tbsp. flour
1/2 cup white wine
2 large potatoes, cut into 1/2 inch cubes
3 cups chicken stock/broth
1 cup heavy cream
16 oz. bag frozen corn
Fresh thyme

  • In your soup pot, cook the bacon over medium until it's crispy
  • Remove from the pan and drain on a plate lined with paper towels
  • Drain off all but approximately 2 tablespoons of the bacon fat
  • Add the onions and celery to the pot
  • Cook until the onions and celery start to soften
  • Add the chicken pieces and carrot, stirring occasionally until chicken is cooked through
  • Once the chicken is cooked, sprinkle the flour over everything
  • Cook, stirring constantly, until flour is cooked. It should start to smell a little nutty
  • Once the flour is cooked, add the wine, deglazing the pan. Be sure to get the brown bits up off the bottom of the pan - that's where the yummyness lives!
  • Add chicken stock, potatoes and thyme and reduce heat to low
  • Cover the pan and let it cook over low for about 10 minutes or until potatoes are soft
  • Use a potato masher and mash the potatoes and vegetables a bit, or you can use an immersion blender. You don't have to do this, but it does help to thicken the soup
  • Add heavy cream and defrosted corn
  • Simmer for 15 minutes
  • Serve with bacon on top

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