Several weeks ago, some time around Valentine's Day, my mother in law throws this really fun party for the adult women of the family. Much laughter, as you can imagine. This year, I was unable to attend, but was there to drop my girls off for the afternoon. Her menu for the party that day included Corn Chowder. She makes a great corn chowder. After finishing two and a half bowls of it quickly before we had to leave, I was determined to get it on the menu at my house in the following weeks. And wouldn't ya know... Sunday night, I made a roast chicken. How convenient for me, now I can make my own stock. Score!
I like chicken in my corn chowder. Growing up, my dad was a Boy Scout Executive leader, and there was this one troop that had a chicken and corn chowder meal every year. Raising funds for some project or another. Well, the gentleman who was in charge of making the chicken and corn chowder had the most amazing recipe. I have never had another like it. So I always think back to that, and eventually I will find my recipe falling into that memory.
So, last night was Chicken & Corn chowder. I didn't even bother with a recipe, I figured I could get it close enough. I had a general idea of what is supposed to go into it and what it supposed to taste like. I must say, I was right on.
Chicken Stock
One leftover roast chicken. Put it in a large pot, fill with water to just 1 inch over the height of the bird, and boil it for about 3 hours. Not a high boil, but a medium simmer. You shouldn't have to add too much extra flavoring to this, since your chicken should have already had flavor to it when you roasted it. We're going to add flavor to this stock later anyhow when we make it soup. Once the 3 hours are up, you'll want to drain the stock into a collander over another large stock pot or bowl to save for later. Keeping the bones out, but retaining the stock.
SOUP Time!
Ingredients
4-6 cups chicken stock
Chicken, shredded or cut into small pieces (as much as you like)
4-6 carrots (chopped to 1/2 inch pieces or smaller)
4-6 celery stalks (chopped to 1/2 inch pieces or smaller)
1 medium vadallia onion (chopped to 1/2 inch pieces or smaller)
2 cans sweet corn
1 can creamed corn
1 dozen small (golf ball size) red potatos - can't find the golf ball size, then adjust accordingly - chop in to bite size pieces
1 pint Light Cream
Olive Oil
Salt/Pepper
In the bottom of a stock pot, drizzle the olive oil and heat to med-high heat. Add your carrots, celery and onion. This is a classic mirepox, or the holy trinity, of soup. Some people use this in just making the stock only and then dispose of it. In this case, I like a colorful soup. If it's not fun to eat, then why eat it? I decided to leave these in.
Add salt and pepper. Saute over medium heat until they are soft and the onions become translucent. Don't rush this part, the longer they sit and marry, the better the flavor. If you get a touch of burning on the bottom, that is ok, it's not actual burning, it's "fond" which I've talked about in past posts. You'll scrape this off once you add the stock.
Once the mirepox is soft and translucent, add the corn and creamed corn. Give them a good stir and let saute for just a moment. Then add your chicken stock. So how much? How thick do you like your chowder and how much soup are you making? Start by adding 4 cups and go from there. After you add just 4 cups of stock, add the whole pint of light cream. Stir everything together. If you need more stock, adjust accordingly as you add the potatoes and chicken. Bring the heat to high to boil 1-2 minutes, watching not to burn the milk. Turn back to low and simmer until potatoes are tender.
Remove from heat, let cool so you don't burn your tongue... enjoy!
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