Thursday, October 27, 2011

Chicken Corn Chowder

There is something about the cool fall weather that brings on the hot soups and rustic breads. Even though we just finished off our vat of French Onion Soup, Chicken Corn Chowder was calling my name.  At the end of summer I try to get a few dozen ears of corn just to freeze their tasty kernels for Corn Chowder.  It brings back thoughts of summer and adds the warmth to your kitchen. So here we go...

Chicken (optional, you can make it without, but so much better with)
Bacon (once again optional, but who doesn't love bacon)
2 medium Onions chopped
3 Ribs of Celery chopped
5-6cups combo of milk and stock (whatever you have on hand and your preference)
salt and pepper (to taste)
4 large potatoes chopped
butter (seriously who cooks without it)

Roast, grill, or fry your chicken. I had a whole chicken in the freezer so I opted to roast it.
Cook up your bacon and try not eat it all before you finish making your chowder
Reserve a couple tablespoons of bacon grease in your pan and saute your onions and celery. If you didn't have bacon, this is where you use butter instead.
Saute the onions and celery till browned, then add your milk/stock and potatoes. I used about 3 cups of  stock and 2 cups of milk
Bring to a boil and cook till the potatoes are tender
Add in the corn and cook for another 7minutes
Then break out the blender or food processor and blend the soup. I typically blend about 1/2-3/4 of the soup and leave the rest. If you want the soup to be thicker add in 2 tablespoons of flour mixed with cold water. Next add the chicken and bacon (hopefully there is some left) and Serve warm. Even better serve in a bread bowl mmm...

No comments:

Post a Comment