Yesterday I made Chicken Corn Chowdahhh. Deb asked for a recipe and Dorothy said she made hers more of a potato version. Let me just say that I could eat soup everyday from now until April and be perfectly happy. I should also include that I like to make soup from scratch and as with so many of my recipes-they reside in my head and that's a shadowy place with cubbyholes. I almost never make the exact same thing twice-except for Pasta Bolognese and things like this....sort of. I should also say that if you're a fan of clear-consomme-type thin-little-dainty-soup-look away now. When it comes to soup I definitely follow the teachings of my Oma and cooks like Lydia Bastianich. More is better. Thicker trumps thin. and it's really a meal in a bowl and last but almost most important-I cook by the "little of this and some of that" school of culinary adventures. Are you still with me??? If so Let's Make Soup
Chicken Corn Chowdahh
You will need the following and please be adventurous because I'm estimating. This is soup you really can't go wrong with. Maybe you'll like it thinner-add half and half or stock-thicker..add less-you get my drift.
At least 2 large containers about 32 oz. each good chicken stock. I make my own so that's about what I figure will get you to your goal for a nice big pot with maybe leftovers(Heh)
Half package of good thick-cut bacon cut into dice and crisped, drained and set aside for the big finish
I very large sweet onion-chopped
2 large ribs celery diced
1 large carrot diced
3 large Yukon gold potatoes-about 2 cups or more-we like potatoes)
4 cups corn kernels-frozen is fine
picked meat from one 3lb chicken or 4 large cooked chicken breasts cut into bite sized pieces (I like dark meat so I often use thighs. Breast meat is so dry) It's your call
2 cups half&half(fat free if you must..bah)
salt & pepper to taste
1 teaspoon Old Bay seasoning
2 teaspoons Lawry's or some seasoned salt of that type.
2 tbsp fresh chopped thyme-optional but very tasty
1/4- 1/2 tsp red pepper flakes-optional but we like the heat.
Saute bacon until crispy bits and set aside reserving 2 or 3 tablespoons bacon fat. Don't try to conserve with this-the bacon fat makes the great flavor.
Saute the sweet onions, celery, and carrots in bacon fat.
Dice potatoes- add salt pepper thyme and red pepper flakes to pan-saute a few minutes till translucent-
Then, add enough broth to cover potatoes and simmer about 7-10 min.
Add corn and at least one full container broth(sorry this is where you will have to guestimate)- simmer another 5 min until veg are all tender. Remove about a cup or more of potatoes and vegetables-set aside.
Start by adjusting seasonings-the potatoes will soak up salt so add more of whatever you need in seasoning-then add 1 cup half & half and stir-take an immersion blender and pulse in pot two or three times. DO NOT PUREE. JUST LUMP IT UP A LITTLE BIT -if it's not thick enough add a tablespoon or more of Wondra flour mixed with some of the broth.
Do not add chicken before this or it will just become a shreddy mess-still tastes good but looks....not so much good.
Add cooked chicken and vegetables you set aside-stir. and let the flavors settle. Keep very low heat after the half&half and finish with more of any of the ingredients you may desire. I find it thickens up about now and maybe needs a touch of stock, cream, or milk before serving. I also find that this soup needs a lot of salt and seasoning or it tastes wishy-washy. Put aside your salt caution for this one and I've also added fresh thyme and it tastes great
Ladle into bowls and top with bacon bits and scallions.
Serve with good crusty bread or biscuits
I hope you enjoy it. Just be adventurous and make it yours.