It's still warm outside, but today's downpour gave me a hint of fall. I decided to make chicken and corn chowder, using chicken stock made last night, shredded chicken, and fresh corn off the cob. The recipe is based on one in Jasper White's
50 Chowders, and there are tons of variations--it could be made with vegetable broth or with cream or milk or more vegetables etc. I used French jambon, as that's what I had, but you could use chicken sausage or bacon (as in the original recipe) or even skip that part. Here's what I did:
Chicken and Corn Chowder
1/4 lb jambon, or any kind of ham, diced
1 Tbs butter
1 Tbs olive oil
1 medium onion, diced
1/2 red (orange/yellow) bell pepper, diced
1 large russett potato, diced
3 ears of corn, with the corn sliced off the cobs
4 c chicken stock
2 c shredded cooked chicken
1 c half and half
1-2 Tbs sherry
salt and pepper
In a large pot, saute the ham til it is lightly browned. Then add the butter and olive oil, the onion, and the red pepper and cook til softened but not browned, about 5-10 min.
Then add the diced potato and the corn kernels, and let cook for a minute or two. Then add the chicken stock, which should just cover the vegetables (and if it doesn't, add enough water or more stock to make up the difference), and let it come to a boil. Cover, turn down the heat, and let simmer for 10 min., til the potatoes are tender but not mushy.
Turn off the heat under the soup, and add the shredded chicken. Then add the half and half and the sherry, and mix thoroughly. Add salt and pepper to taste, stir again, and enjoy.
Dinner tonight was just going to be a quick affair, as it's suddenly very warm outside and no one felt like slaving over a hot stove. Somehow the simple grilling turned into a bit more, as I decided to make corn soup and then a fresh pineapple salsa with avocado, red onion, and red bell peppers. None of it was complicated, though, and the flavors were great. We ate the shrimp (or tofu, for the vegetarians) wrapped in small flour tortillas, accompanied by the salsa, grilled red and yellow peppers and onions, yellow grape tomatoes, grated cheese, and sour cream.
Corn soup -- a surprise hit, esp. when decorated with a little cheese and sour cream
It's still warm outside, but today's downpour gave me a hint of fall. I decided to make chicken and corn chowder, using chicken stock made last night, shredded chicken, and fresh corn off the cob. The recipe is based on one in Jasper White's 50 Chowders, and there are tons of variations--it could be made with vegetable broth or with cream or milk or more vegetables etc. I used French jambon, as that's what I had, but you could use chicken sausage or bacon (as in the original recipe) or even skip that part. Here's what I did:
Chicken and Corn Chowder
1/4 lb jambon, or any kind of ham, diced
1 Tbs butter
1 Tbs olive oil
1 medium onion, diced
1/2 red (orange/yellow) bell pepper, diced
1 large russett potato, diced
3 ears of corn, with the corn sliced off the cobs
4 c chicken stock
2 c shredded cooked chicken
1 c half and half
1-2 Tbs sherry
salt and pepper
In a large pot, saute the ham til it is lightly browned. Then add the butter and olive oil, the onion, and the red pepper and cook til softened but not browned, about 5-10 min.
Then add the diced potato and the corn kernels, and let cook for a minute or two. Then add the chicken stock, which should just cover the vegetables (and if it doesn't, add enough water or more stock to make up the difference), and let it come to a boil. Cover, turn down the heat, and let simmer for 10 min., til the potatoes are tender but not mushy.
Turn off the heat under the soup, and add the shredded chicken. Then add the half and half and the sherry, and mix thoroughly. Add salt and pepper to taste, stir again, and enjoy.
