My experience with this new recipe was like a first date you initially feel nonchalent about. But, as the evening unfolds, you are pleasantly surprised and find yourself in a giddy tizzy.
I love all things corn and almost always enjoy a good bowl of corn chowder. Knowing I wanted a hearty soup to enjoy with my fresh loaf of Rosemary Walnut Bread, I set about on an internet recipe search. Seeing both ham and chicken versions of corn chowder, I opted for one of the chicken recipes only because it seemed like a more health conscious choice. Upon opening a recipe titled ‘Chicken Corn Chowder’, found on Epicurious, my pleasant suprises began to unfold.
The top item in the ingredient list of this “Chicken” Corn Chowder recipe was slices of bacon. oooh, I like your style. You aren’t quite what I expected. Initially frying the bacon in your soup pot and removing it creates an amazing base for sauteing the onions and peppers. smooth introduction, this date could be better than I thought. Instead of just using the potatoes usually found in chowder, the recipe also includes chunks of butternut squash and red or orange peppers. my, my you are more handsome than I expected. Since I had limited time to make the soup, I was even more excited to learn that it included pre-cooked rotisserie chicken from the grocery store and a bag of frozen corn. you are making this just too easy for me to say yes… The green onions and cilantro thrown in at the end add a fresh flavor and color to the already vibrant vegetable confetti. you sure are different than all the others. I made some adjustments to the recipe and have posted my final version below. see you again some time? giggle giggle…I would love to…
Chicken Corn Chowder
Adapted from Bon Appétit, October 2003
Ingredients
5 bacon slices, chopped
1 tablespoon butter
1 medium onion, chopped
1 cup chopped red or orange bell peppers (about 1 large)
1/4 cup all purpose flour
6 cups low-salt chicken broth
2 cups 1/2-inch cubes peeled seeded butternut squash
1 extra large or 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
1 16-ounce bag frozen corn kernels
1 cup whole milk
1 cup diced skinned roast chicken (1/2 the rotisserie chicken)
1/2 plus 1/4 cup chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro
salt & pepper
Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1/2 cup of bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, milk, and 1/2 cup bell peppers. Simmer until corn is tender, about 10 minutes. Add chicken, 1/2 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining green onions and cilantro.
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January 18th, 2008 at 3:41 pm
Ok… the recipe as first date analogy?…. Perfect.
Erin
January 19th, 2008 at 9:21 am
[…] Here’s another interesting post I read today by Whipped […]
January 21st, 2008 at 4:26 pm
um, i wish i could make this. right now. chicken corn chowder is my absolute favorite soup.
January 22nd, 2008 at 12:22 pm
sounds delish! wish i had a bowl right now! hmm and maybe with a poached egg on top? what.. like the add says.. mm mm good..
keep on truckin down the flavor highway..
January 22nd, 2008 at 8:30 pm
Oh lordy. I want to have forty first dates with this! (sorry, bad one). Seriously though, looks awesome. I adore corn chowder, and the rosemary bread sounds like a wonderful combination!
January 25th, 2008 at 1:17 pm
Having met some of your other first dates, I must say that this one looks the more promising.
January 27th, 2008 at 7:07 pm
I fed this chowder to a small gaggle of close friends (doubled the recipe) last week during game night. It was AMAZING!! I added a lot more pepper as I find sweet corn and lots of pepper are the perfect partners. Thank you for this recipe!
January 29th, 2008 at 11:20 pm
oh my goodness! i just made some and it is so superb! i’m excited to eat it tomorrow for lunch!