One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
Mondays. I'm not crazy about them. Just when you think they're not going to be that bad, something always happens that makes me remember why I'm not in love with them. Thankfully, Mondays are only 24 hours long, and whatever happens on Monday I try to leave on Monday. Unfortunately, today was a typical Monday - started out okay, and then deteriorated. So I needed soup. There's always something comforting about soup. I found this one a few weeks ago from a lovely blog called Heart n Soul Cooking. Other than halving the recipe, I made no changes to it. It's a delicious soup, filled with comforting potatoes, corn, and chicken. The recipe suggests garnishing with avocado, tomato, cilantro and a squeeze of lime. I had all that on hand and I was surprised at how much the garnish actually completed the flavor of the soup! Another delicious blog find that I'll be adding to my own repertoire!
Chicken & Corn Chowder
2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
3 cups corn, frozen or kernels cut from 3 ears corn
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper
In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, about 3 minutes.
Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squeeze or two of lime juice, and pepper to taste.