Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, December 6, 2014

Chicken Corn Chowder

Soup is so easy.  It can be served for lunch or dinner.  It is usually easy to make.  You can throw in whatever you want, so it is a good way to use leftovers.  And it tastes better the next day.

To make this soup you can use leftover chicken, rotisserie chicken, canned chicken (don’t please), or roast your own.  I roasted chicken breast and flavored it heavily with garlic and thyme.  I used baby potatoes so that I wouldn’t have to peel them.  I just washed and halved them. You can add in chopped carrots also, most people do, but my husband doesn’t like them. If the chowder isn’t thick enough for you, you can stir in instant potato flakes or mash a few of the potatoes in the chowder.  Another way to thicken soup is to stir equal parts corn starch and water in a small bowl (a few tablespoons) and stir it into the boiling broth.

After you perfect this recipe, you can experiment and make it your own.  Add green peppers and seeded jalapeños with the veggies, omit the thyme and add in cumin, smoked paprika, and a little chili powder to create a Tex-Mex flavor.  If you omit the chicken, use veggie stock, and add more corn this can be made for vegetarians. You can also replace the chicken with turkey or even shrimp.  Have fun.

Servings: 6-8
Time:    Prep: 10 minutes; Cook: 30-40 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, A Dutch oven or a soup pot, a can opener, a wooden spoon, a ladle, serving bowls

  • 5 tablespoon butter
  • 2 shallots (or a small onion)
  • 1 stalk celery
  • 2 cloves garlic
  • 4 tablespoons flour
  • 4-5 sprigs fresh thyme
  • ¼ - ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • 5 cups chicken stock
  • 1 ½ pound potatoes
  • 15 ounce can creamed corn
  • 2 cups defrosted steam in bag frozen corn
  • 1 ½ lbs. cooked chicken-chopped
  • 1 cup half and half
  • Salt & Pepper
  • Garnish:  Crumbled bacon, shredded cheddar cheese, chopped chives, chopped green onions, croutons, and/or oyster crackers
  1. Chop the shallots, celery, and garlic.  Set aside.  Depending on the type of potatoes you are using peel and quarter them.
  2. In the Dutch oven, over medium heat, melt the butter and add the celery, shallots, and garlic. Cook until the shallots and celery are soft (5-6 minutes).
  3. Add the flour and stir until it is a paste.  Slowly add the stock.  Bring to a low boil.  Add the thyme, red pepper, salt, and potatoes.  Boil until the potatoes are tender. (20 minutes)
  4. Lower the heat, add the rest of the ingredients and simmer until warmed through. (10 minutes)
  5. Fish out the thyme. Salt & pepper to taste.  Serve hot or warm.
  6. To serve, ladle soup into a bowl top with shredded cheddar, crumbled bacon, and chives or onions.  Offer your guests croutons or oyster crackers.

Chicken Corn Chowder

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