I admit, I have been totally delinquent in my blogging, BUT! there has been good reason. Mama Kitchen had surgery this week — everything went smoothly, but I wanted to be here to help take care of her and to help out during the recuperation. So yes, delinquent blogger, but, also, good daughter. I think these things even out. Apparently, the universe has seen fit to reward me today and I couldn’t be happier. You see, I just won a gift certificate to Williams Sonoma. (Did anyone else just hear a choir of angels? Cause I sure did.) And who, you might ask, is the fairy godmother who hath bestowed this unbelievably good fortune? It’s Merci New York, this fantastic resource for chic, sophisticated stylish brides. And while Merci can plan any sort of event, their blog (Merci New York Blog) is an absolute must-read for brides.
Now – on to the recipes! Mama Kitchen chose this next one, but it’s really a perfect fit with our recent focus on fall produce. It’s getting chilly down here in South Carolina and the perfect cure for that? Chowder. Specifically — Chicken and corn chowder.
Chicken and Corn Chowder
2 chicken breast cutlets (I’m sorry, I forgot to weigh them), cut into cubes
6 cups chicken stock
2 15.25 oz cans of corn, strained
3 celery stalks, diced
6 small russet potatoes, chopped into chunks
1/2 medium onion or 1 small onion, diced
2 green bell peppers, roughly chopped
1 cup heavy cream
1 tsp dill
1 1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 tsp olive oil
2 tbsp flour
In a large soup pot, heat the oil and saute the diced onions until soft (about 3-4 minutes). Then add chicken and cook together with onions over medium heat for about 3-4 minutes. Add celery, green peppers and spices. Cook for an additional 5 minutes. Add chicken stock and bring soup to a boil. Let cook over medium-low heat for 20 minutes. Ladle out 1 cup of the boiling broth into a bowl (or measuring cup). Slowly stir in the 2 tbsp of flour. This will help to thicken your soup. After the flour has been completely incorporated into the broth, return the mixture to the soup pot and stir in and mix completely. Add potatoes and corn. Let cook for another 20 minutes, or until potatoes are tender. Add heavy cream, and mix into broth. Let soup simmer for an additional 5-10 minutes. (Note, you can also use corn starch in place of flour to thicken the soup.)
Diced potatoes for chicken and corn chowder
Chicken and corn chowder
Chicken and corn chowder
Big Girl Kitchen 