Sunday, November 4, 2012

Rotisserie Chicken Corn Chowder


Chowder, Soup, Stew... Not quite the Eskimos with all those words for snow, but lots of words to describe this soup.  It actually qualifies as a chowder.  Which means there is cream (well, Half and Half at least) as the base for the soup.

Chowders also are traditionally served with those little oyster crackers.  Long time readers will smile when I say, "Who am I to argue with tradition", but in this case.  They go great with chowder!

Love this, thick and rich from the Half and Half; a hint of spice from a minced jalapeno, to make up for the cream, loaded with vegetables and plenty of cheese to make it good and hearty!

What's not to love.


So, with apologies to John, Bobbie and Teddy Kennedy -

Here's what I did to make my "Chowda"...


Rotisserie Chicken Corn Chowder


Ingredients
  • 2 TBS Olive Oil
  • 1 Medium Onion, Diced
  • 2 Stalks Celery, Chopped
  • 1 Medium Red Bell Pepper, diced
  • 1 Medium Jalapeno Pepper, minced
  • 4 Cloves Garlic
  • 1/2 Cup Thick Ham slice, cut into slivers 1/4 inch square, about 2 inches long
  • 2 Cups Chicken Stock
  • 2 TBS Flour
  • Salt and Pepper, a couple of pinches
  • 1 Brick Cream Cheese, softened to room temperature
  • 1 Cup Half and Half
  • 2 Cups Chicken from a Rotisserie Chicken (I used one of the Breast quarters)
  • 1 Cup Cheddar Cheese, Grated
  • 1 Cup Frozen Corn, be sure to partially thaw under running HOT water
  • To Taste Salt and Pepper (especially Pepper)
Cooking Directions
  1. This was a two stage Crock Pot dish... Took about 6 hours for everything to mix, melt and mingle correctly. 4 Hours for the base and another couple of hours for the guts to cook...
  2. In a large heavy bottomed frying pan, heat the Olive Oil, add the onions, celery and peppers and saute for about 5 minutes or until the onions soften and begin to turn translucent.
  3. Add the garlic and saute for another 2 minutes
  4. Move the vegetables to your crock pot and add the Chicken Stock
  5. Add 2 TBS Flour to help thicken the soup and stir to completely mix.
  6. Add the Ham slivers
  7. Turn Crock Pot up to high and allow everything to heat up for about 30 minutes. Then add the Cream cheese and stir to melt and mix
  8. Add the Half and Half, Season with Salt and Pepper,. Cover crock pot, lower to the medium setting and forget for 4 hours
  9. After 4 hours, add the chicken and Cheddar Cheese, stir, season again with Salt and Pepper, Cover and forget for 2 hours
  10. After 2 hours, add the thawed frozen corn, mix again, wait about 5 minutes for the corn to warm and serve
  11. Garnish with Oyster Crackers, season with Salt and Pepper to taste (mostly pepper, this is best heavily peppered)
  12. Serve HOT and enjoy!

I served this for dinner after a cold Fall day of lawn work.  Hearty and warming to the core... Perfect.

BUT... I had half of the soup left and I had taken more than half of the guts (the chicken, ham and vegetables), leaving a delicious cheesy base and about half of the "guts" for left overs.

SO... I diced up a couple of russet potatoes, dropped everything back into the crock pot over night (medium setting), and in the morning I had a potato chowder with a little more than hints of ham, chicken, corn and the base vegetables!

A bit unorthodox, but a wonderful breakfast!


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So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!
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So, I am pleased to add this as one of my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!

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2 comments:

  1. I love a good corn chowder--this one looks hearty and full of flavor. Thanks for sending it to Souper Sundays this week. ;-)

    ReplyDelete
  2. thanks for sharing.

    ReplyDelete

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