With the spring like weather last week, I was planning out my vegetable and herbal gardens; making lists of plants to buy, soils, etc. Suddenly Mother Nature decides to slap us in the face with another dose of winter; sort of letting us know that she wasn't finished with that season just yet.
While I had roasted some chicken breasts to use to add into leafy salads; the idea of having soup popped into my mind. Not just any soup though, I wanted a chowder; thick, hearty, stick to the ribs chowder. There is something about soup, but chowder especially, that makes one feel so warm and comfortable when it is cold outside. A picture enters the mind of sitting in front of a lit fireplace, blanket wrapped around the shoulders, sitting in a rocking chair and cradling a bowl of chowder.
Now I usually have biscuits as an accompaniment for chowder, but this time I used one as a centerpiece in my bowl. A nice grind of freshly cracked black pepper over the biscuit and chowder was the final touch to perfect comfort.
Chicken Corn Chowder
Ingredients:
2 lbs boneless, skinless chicken breasts
1/8 tsp salt
¼ tsp paprika and ground black pepper
4 large potatoes, peeled and cubed
2 carrots, peeled and large diced
2 stalks celery, large diced
1 small onion, diced
6 Tbsp butter
4 Tbsp flour
3 cups milk
2 cups cooked whole kernel corn
2 hardboiled eggs, diced
Preparation:
Preheat oven to 350F; spray roasting pan with nonstick spray. Season chicken with the salt, black pepper and paprika; roast for 15-20 minutes; juices in chicken will run clear. Remove and cut into cubes. While chicken is roasting, place potatoes, carrots and celery in a large pot, cover with salted water; cook on high heat until potatoes are fork tender. Drain, but retain 1 cup of water.
In the large pot, melt butter on medium-high heat, add onion and cook for 5 minutes; add in flour and mix thoroughly. Continue to cook for another 5 minutes, stirring to make sure the flour is well incorporated. Add in milk, retained water and corn; bring to a boil, stir and continue to cook for 10 minutes. Mix in diced eggs and serve.
Makes 6 servings.
Mary Cokenour
