The recipe for Easy Corn and Chicken Chowder I found on All Recipes was indeed easy, and I think it was easier and yummier than what I found on our cookbook shelf.
I departed from the recipe in three rather minor ways. First, this includes "rotisserie chicken," which we are starting to notice in a lot of "easy" recipes. We find it just as easy -- especially because we are working at home even. more than usual these days -- to cook the chicken rather than buying it from under a heat lamp at the local grocery. We also have greater assurance of the quality and provenance of the chicken. A couple hours ahead of dinner, I boiled breasts from Commonwealth Poultry, adding a bay leaf to the water. I then had time to cool and shred (using two forks in a bowl as always) before adding the chicken according to the recipe instructions.
I did not include a carrot because I did not have one. The method of incorporating flour was something I had not seen, and I did indeed end up with a paste of flour, butter, and aromatic vegetables in a small pan that I set aside to cool while I chopped things for the main soup pot. I used tiny red potatoes with skin on, rather than russets. I also used only one kind of corn.
After boiling for 15 minutes (with heat a bit too high, resulting in some scorching), I added 2 cups of half-and-half, rather than the 2-1/2 cups called for. I notice this amount in a lot of recipes, and never buy a second carton to get the extra half cup.
The result: very creamy, a bit decadent in fact. It went well with corn bread baked by Pam and of course some Malbec.
No comments:
Post a Comment