Chicken and Corn Chowder

 

As the weather warms here in MN I was trying to get my fill of soups before the much anticipated spring makes it's first appearance. I love soups, but as the weather gets warmer, I think of them less and less. This was a lovely new soup to add to my arsenal of recipes. Be careful in the beginning to not overcook the veggies, I think I did that a little but I like my veggies a little more crisp and crunchy rather than a more cooked vegetable. I also have chosen to add some ground chipotle powder to the soup to add a little bit of a kick. This gave it sort of a southwest flair.

A chowder is typically thickened with flour and milk as it's base. There are more than a few speculations as to where the term chowder comes from. It could be French, Latin, English, or other languages. Either way, to me it just usually means good eats.

Chicken Corn Chowder (from My Kitchen Cafe)

2 Tbsp extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
2 jalapenos, finely chopped (seeded and membrane removed)
1/4 cup thinly chopped or sliced ham
3 cloves garlic, minced
28oz chicken stock
3 Tbsp flour
3 ears of fresh corn kernels, or 1 1/2 cups frozen kernels
2 large chicken breasts, cooked and shredded or diced
4 oz softened cream cheese, until almost melted
1 cup of milk
1 tsp salt
1 tsp black pepper
Chipotle pepper to taste, ground (if using)
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion, and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. In a small bowl or a measuring cup, whisk the flour into the chicken stock, and then stir into the soup pot. Bring to a low boil and reduce the heat. Whisk together the softened cream cheese and the milk in a bowl until smooth.

Whisk the cream cheese/ milk mixture in the soup along with the salt, pepper, and chipotle pepper (if using.) Simmer on low until serving. Garnish with shredded cheddar cheese

Thai Corn Chowder

As we near the end of summer we begin to reap the rewards of all the hard work our local farmers do. Fresh local produce is one of the best things of late summer in Minnesota (besides the state fair of course.) To celebrate this I wanted to use as much of this as I possibly could. This soup does just that.

I have never tried fresh corn, cut from the cob, uncooked. I did and it is sweet, like it could be better this way than cooked. Then I came to my senses, but try it sometime, I bet you'll like it. The basil and mint came from my own garden, which now is huge. This is a great way to start putting your hard work out there to your benefit. Plus the jalapeno and ginger add a very nice kick!

Thai Corn Chowder (from the Food Network Kitchen)

4 ears corn
2 cups diced red-skinned potatoes (about 12 ounces)
3/4 cup chopped scallions
2 tablespoons grated peeled fresh ginger
4 cloves garlic, smashed
8 black peppercorns
1 stalk lemongrass, cut into thirds
4 tablespoons unsalted butter
Kosher salt
1 red jalapeno pepper, seeded and minced
1 13.5-ounce can coconut milk-light
8 fresh basil leaves
8 fresh mint leaves
4 radishes, thinly sliced (I omitted this for fear of radishes in soup, use if you like)
1/4 cup roughly chopped fresh cilantro
Juice of 1/2 lime, plus lime wedges for garnish
1 tomato, seeded and diced

Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.

About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.

Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes (if using,) cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.