Soup of the Week – Chicken Corn Chowder March 30, 2008Posted by Toy Lady in Cooking, food porn, soupe du semaine.
One of our cooking projects has become a weekly pot of soup – a soupe du semaine if you will. Generally, since soup is so much better “the next day” we’ve been making the soup on the weekend, then enjoying it later in the week – usually Tuesday or Wednesday – with a nice loaf of fresh bread.
So this week’s soup is a chicken corn chowder. Now, I’ve been making corn chowder for several years, and I’ve never taken the time to write down exactly how I’ve done it. Or even to really remember, for that matter.
The first thing we did was chop up and brown about half a pound of bacon. We love bacon.
Once browned, add the classic mirepoix (a chopped onion, celery, carrot) and a little garlic, or, as I like to call it – mirepoixplus.
And just dump into the pot with the bacon – whatever you do, don’t drain the bacon first!
Once all the veggies are starting to cook, then we added one single can of low-sodium chicken broth (there’s plenty of sodium in that bacon!), and let it simmer until the potatoes are starting to get tender – but not quite completely cooked. Only mostly cooked.
Now, usually, I throw a can of creamed corn into my chowder, but I didn’t have any on hand, so . . . we improvised. We had about 3/4 cup of heavy cream left over from last Saturday’s cake-baking orgy, so I took about a quarter cup of that, and about 1 cup of frozen corn (microwaved just enough to take the frost off!), and pureed them together while the veggies were simmering.
Once the vegetable mixture was of sufficient done-ness, we added the pureed corn, along with about 3 more cups of frozen corn – not exactly sure of the measurement there – it was about half of a gallon bag of the grilled corn that we froze last (??) summer and about 2 cups of cooked chicken, along with the remainder of the cream – about 1/2 cup. At this point, I realized that I had forgotten that I wanted to put some crushed whole rosemary in – probably about the time we added the mirepoixplus, so I used about a quarter teaspoon of ground rosemary at this point instead. Checked for seasoning – needed a bit more pepper and just a touch of salt. That’s it.
By the time we got to actually eat it for dinner – last night – the veggies had pretty much soaked up any liquid there was, so we added about half a cup or so of milk — just enough to get a “chowder” consistency. The soup was quite tasty, but the only thing I’d do a little differently would be to cook a little longer in before adding the cream and the corn – the potatoes could stand a little more cooking. Though it still wasn’t at all bad. Just my constant quest for improvement, that’s all.
Speaking of which: