Chicken and Corn Chowder

Time for another Easy Weeknight Dinner!


This is great when its cold and rainy, as it is here in sunny southern California today. We've had a LOT of rain this winter.

I used fresh Thyme, as it is back in my garden. I love it. But you can use any fresh herb: basil, cilantro, parsley, even a little sage.

Chicken and Corn Chowder

2-3 large boneless chicken breasts, quartered
1 medium yellow onion, diced
olive oil
2 large potatoes, cubed
2 yellow squash, cubed
1 can chicken broth
3-4 sprigs fresh thyme, leaves removed and stem discarded
1 16 oz bag frozen corn kernels
4 tablespoons butter
4 tablespoons flour
2 cups milk
black pepper
salt


In a 5 1/2 quart dutch oven or heavy soup pot saute the onion in the olive oil until translucent; add the chicken and brown on all sides. Cover with the chicken broth, add 2 thyme sprigs, and a sprinkle of salt and pepper; bring to a simmer and cover. 

Meanwhile, melt butter in a heavy saucepan; add flour stirring constantly with a wire whisk. After about 2 minutes, slowly add the milk while whisking to blend. Lower heat and bring to a boil; it should be thick enough to coat a wooden spoon...take off heat and add the rest of the thyme.

Add the potatoes and then the squash to the pot with the chicken and add enough water so that the potatoes are submerged. Cover and again bring to a boil; lower and simmer for 25 minutes. 

After this time, take out the chicken to a board and shred with a fork; it should be tender enough for this. Return the shredded chicken to the pot and add the corn, bring to a boil. Now add the white sauce, whisking it into the soup to blend. Let this simmer, uncovered, for another 10 minutes, until thickened. Add salt and pepper to taste. Serve with warm sourdough bread and butter.

Serves 6

Make it a Great Day!

Ann

Soup in July

Yup.. here it was today it was nearing 100 degrees and I made chicken soup. Is there anything that motivates a Mom faster than a sick kid asking for a certain food? My lil' guy wasn't feeling well last night, had a slight temp, then this morning awoke with a scratchy throat. And he asked for chicken soup.
DONE!

I ran to Fresh and Easy, bought a whole young chicken, and some celery. All the other ingredients were in my larder . (I love using that word)

Here's the recipe, adapted from my Grandma's Chicken Soup recipe. The keys to my nice clear broth are: I cook the chicken and whole veg, then a strain the broth twice before I make the actual soup. Then chopped veggies, cleaned chicken, and clear broth are simmered with fideo noodles (very thin strand like egg noodles) The other thing is a lemon peel boiled in with the soup. Somehow it adds a freshness, a clearness of flavor to the broth.

The Best Chicken Soup

1 whole chicken, giblets removed
1 gallon water
2-3 bay leaves
1 medium white onion
6 carrots, small size
3-4 celery stalks (use the leafy parts if you have them)
1 clove of garlic, chopped
2 medium size zucchini
good olive oil
rind from one lemon, peeled off with a knife, white part removed
3 chicken bullion cubes (I like Knorr)
1 8 oz package fideo noodles (or any tiny small egg pasta)

Place 1/2 the onion, the bay leaves, 2 carrots, and 2 celery stalks(the leafy ones if you have them), and the chicken and water in a large stockpot. Let it come to a boil, then reduce the heat to a simmer and cook slowly, with a lid just askew on top, for 2 hours. Meanwhile, chop the remainder of the veg (onion, carrots, celery and zucchini) into similar size pieces, I like a 1/2 inch or smaller dice). Set aside.

When the 2 hours is up, remove the chicken carefully into a colander set over a large bowl. Let it cool here while you do the next steps: In a smaller pot (I use my Lodge/ Le Crueset 5 1./2 quart) heat the olive oil, then add all the chopped veg plus the garlic. Let these sweat (do not brown--lower the heat if you have to) stirring frequently. Meanwhile, get another big bowl or clean stockpot and place a large metal strainer over it (I have one that fits right over ) Or use a colander lined with a clean tea towel. Now, place it in your sink for safety. Pour the broth from boiling the chicken into the strainer. Press the solids to extract the most broth. Discard the remaining solids. Clean out the strainer and do it again, this time in the stockpot you used for boiling the chicken (I suggest you wipe it out first). Now you have your clear broth.

Add this broth to the vegetables, and stir, add the bullion and the lemon peel. Let it come to a boil. Now add the noodles and turn down the heat to a rolling simmer.

Move on to the chicken, taking out the skin and bones and shredding it with two forks. Set aside.
When the pasta is nearly tender, add the chicken to the pot. Let it cook until the pasta is tender.
Serve with a squeeze of lemon if you like.

Roasted Chicken and Root Vegetables

This recipe, again courtesy of Mom's weeknight dinners, has a million variations, all good. Be creative... you can sub the onion, carrot and potato--try: sweet potato, turnip, beets (lighter variants look better), leeks, parsnip, whatever's in season and whatever you like. The trick is to cut the veg into uniform chunks--so they'll all cook up evenly.

The trick is: make sure the oven is HOT--preheat to 450 degrees and use the entire amount of olive oil... I know it sounds like a lot--but it will coat the veg and make it carmelize rather than steam...when you divide the amount of olive oil per serving its not bad. And remember--olive oil is GOOD for you!

Roasted Chicken and Root Vegetables

1 to 1 1/2 pounds chicken (I prefer thighs and half-breasts with bone and skin on--but use whatever u like)
1 lb potatoes--new or russet--cut into approx 2" pieces
2-3 large carrots, cut into thirds (or use an 8 oz package of pre-peeled baby carrots)
1 large or 2 med onions, peeled and cut in 2" chunks or thick wedges
1-2 bell peppers, cut in 2" chunks(optional)
1 6-8 oz can diced peeled tomatoes in juice
2/3 cup olive oil
3-4 cloves garlic, peeled and smashed
1 tablespoon dried oregano or marjoram
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Use Pam or a thin layer of olive oil to coat a large earthenware casserole or baking dish. Layer the onion, chicken and vegs (except tomatoes) pour on the olive oil to coat, then add spices, tomatoes w their juice, and toss to coat.

Place in your HOT oven and roast for 30 minutes, then carefully toss. Leave in for aprox 45-60 mins more, or until tops of veggies are starting to get very brown and it looks shiny and carmelized.

Serve with some creme fraiche or sour cream on the side.

I'll be linking to URS(Ultimate Recipe Swap) at Life at Moms-- see you there!! She's hosting a Root Veggie Recipe swap this week!!