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Posts Tagged ‘corn chowder’

One of my ongoing culinary quests is to find the perfect corn chowder. I try a new recipe every once in a while, and I have finally found a couple that I really like. Coincidentally, one of these happens to be Pat’s Chicken Corn Chowder featured in her cookbook!

Pat’s Chicken Corn Chowder

From “A Pinch of This, A Smidgen of That,” by Patricia Rains
  • Non-stick cooking spray
  • 2 tablespoons extra virgin olive oil
  • 6 strips bacon, cut in small pieces
  • 2 cups cubed potatoes (Pat likes red potatoes; I had yellow this time)
  • 2 cups diced cooked chicken (leftover grilled/broiled breast works great)
  • One 8 oz. can cream style yellow corn
  • One 8 oz. can white whole kernel corn, extra crispy
  • 1/4 teaspoon pepper
  • Salt
  • 1/2 teaspoon garlic powder
  • 1 cup chopped yellow or sweet onion
  • 3 ribs celery, diced
  • 2 cups chicken broth
  • 1 1/2 cups to 2 cups of half and half or light cream
  • Chopped parsley for garnish, optional

Assemble your ingredients and chop up those veggies. For the chicken, as recommended by Pat, I used one large chicken breast that Bart grilled on the Big Green Egg a couple of days ago. It supplied the added benefit of already having some seasoning and charcoal flavor, making this soup even yummier. Note that I used frozen corn instead of canned whole kernel corn, and I also used milk instead of cream/half and half, since that’s what I had on hand.

Chicken corn chowder ingredients

Chicken corn chowder ingredients

Use oil to lightly grease the bottom of a Dutch oven to prevent bacon from sticking (it’s okay if it sticks a little, because it leaves drippings for your veggies and chicken to cook and pick up the flavor). Cut the bacon into small pieces. Here’s a tip I learned on a cooking show: try dicing your bacon partially frozen; the fat really never freezes solid, but it is easier to cut when it’s firm and less squishy.

Dice up the bacon....frozen is easier!

Dice up the bacon….frozen is easier!

Heat on medium-high heat until the bacon sizzles, then fry until crisp. Keep stirred so it doesn’t burn. I chose to drain the fat two or three times during cooking so it wasn’t drowning.

Fry diced bacon, stirring frequently

Fry diced bacon, stirring frequently.

Remove bacon to paper towels to drain; cool and use these “bits” later for garnish. Or for an extra flavorful chowder, add them back to the soup near the end of cooking.

Sauté onions and celery in bacon drippings in the Dutch oven until tender (about 8 to 10 minutes). Add diced chicken and seasonings (Salt, garlic powder, and pepper) and stir frequently to cook through. Add potatoes, chicken broth, whole corn, cream corn, light cream (or half and half), and bring to a boil.

Add remainder of ingredients.

Add remainder of ingredients.

Reduce heat and simmer until potatoes are tender. When potatoes are tender, you can add the bacon back to the mixture, or save it for a garnish (I did the latter). Serve warm, and garnish each serving with parsley and crumbled bacon bits. I couldn’t resist adding a bit of grated colby-jack as a finish. Of course, you should wash it all down with some iced tea.

I remembered to take a picture this time!

The finished product; I remembered this time!

The finished product; I remembered this time!

Beautiful and delicious. Bart and I enJOYed this for dinner last night, and I’ll have some yummy leftovers for lunch at work today.

Pat’s Chicken Corn Chowder

From “A Pinch of This, A Smidgen of That,” by Patricia Rains
  • Non-stick cooking spray
  • 2 tablespoons extra virgin olive oil
  • 6 strips bacon, cut in small pieces
  • 2 cups cubed potatoes (Pat likes red potatoes; I had yellow this time)
  • 2 cups diced cooked chicken (leftover grilled/broiled breast works great)
  • One 8 oz. can cream style yellow corn
  • One 8 oz. can white whole kernel corn, extra crispy
  • 1/4 teaspoon pepper
  • Salt
  • 1/2 teaspoon garlic powder
  • 1 cup chopped yellow or sweet onion
  • 3 ribs celery, diced
  • 2 cups chicken broth
  • 1 1/2 cups to 2 cups of half and half or light cream
  • Chopped parsley for garnish, optional

Use oil to lightly grease the bottom of a Dutch oven to prevent bacon from sticking (it’s okay if it sticks a little, because it leaves drippings for your veggies and chicken to cook and pick up the flavor). Cut the bacon into small pieces. Heat on medium-high heat until the bacon sizzles. Fry until crisp. Keep stirred so it doesn’t burn. Remove bacon to paper towels to drain; cool and use these “bits” later for garnish or for an extra flavorful chowder, add them back to the soup near the end of cooking.

Sauté onions and celery in bacon drippings in the Dutch oven until tender (about 8 to 10 minutes). Add diced chicken and seasonings (Salt, garlic powder, and pepper) and stir frequently to cook through. Add potatoes, chicken broth, whole corn, cream corn, light cream (or half and half), and bring to a boil. Reduce heat and simmer until potatoes are tender. When potatoes are tender, you can add the bacon back to the mixture, or save it for a garnish. Serve warm. Garnish each serving with parsley and crumbled bacon bits. Serves 8.

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