Sunday soup: Chicken and Corn Chowder

Happy Sunday, everyone!

I've always enjoyed soup for dinner on Sunday.  This is something my dad regularly did during the fall/winter when I was growing up, and I've continued the tradition in some capacity since college.  Of course, college life does not really promote spending hours in the kitchen on a Sunday afternoon, and SoCal weather doesn't make soup all that appealing.  But, Fall has, um, fallen, and Madison is getting a little chillier. My goal is to continue the weekly tradition in order to provide something comforting and nourishing as the weekend draws to a close and Joe works diligently on his schoolwork for the week.


Today's Sunday Soup: Chicken and Corn Chowder

The recipe is an adapted version of one from Sunday Soup by Betty Rosbottom.  Give it a try!

4 medium potatoes, peeled and chopped to a 1/2 in. dice

3 cobs fresh corn, removed from cob

2 c. chicken stock, divided

6 slices bacon, chopped to 1/4 in. pieces

1 medium onion, chopped

1 1/2 c. half and half (or, in my case, 1/2 c. cream and 1 c lowfat soymilk, because that's what I had)

Kosher salt

1 lb boneless, skinless chicken, diced 

1 1/2 tsp paprika

1 1/2 tsp cumin

3/4 tsp freshly ground black pepper

1/2 tsp cayenne pepper

Vegetable oil for cooking chicken

2 tbsp chopped cilantro

Bring a medium pot of water to a boil, salt it, and add the potatoes.  Cook for about 10 min until they are just tender when pierced with a knife.  Drain and set aside.

Puree half of the corn with 1 c. chicken stock, set aside.

In a large, heavy pot over medium heat, saute the bacon until crisp.  Set aside on paper towels, then pour off all but about 1 tbsp of the drippings.  Add the onion and remaining corn and saute, stirring, until the onions are soft and the corn begins to brown lightly (about 5 to 6 minutes).

Stir in the remaining 1 c. chicken stock and the pureed corn mixture.  Reduce heat to a simmer at cook for 10 min.  Add the potatoes, bacon (reserving some for a garnish), and half and half and cook for another few minutes.  I actually added another 2 c of water here to thin out the broth a bit.  Reduce the heat to the lowest setting and season with salt to taste. 

Pat the chicken dry, then throw them in a gallon ziploc bag with the spices. Toss to coat.  In a separate skillet, heat a little oil, then saute the chicken.  Add the chicken to the soup. Simmer for a few minutes, then add about 1/2 of the cilantro. Skim off some of the oil that comes to the top, if you prefer.

Serve with a bit more cilantro and a bit more bacon to garnish.  Enjoy!

Potato Leek soup and a nasty cold...

After starting a new job where a nasty throat bug was going around,  I naturally developed the bug myself. So today, instead of going to a picnic and show at an outdoor amphitheater with the business school as planned, I am at home, making a pot of Potato Leek Soup.

I developed the recipe loosely based on one from Mark Bittman's How to Cook Everything.  This basically doubles his recipe size and I added some ingredients to make it more interesting.

Potato Leek Soup

6 medium russet potatoes, peeled and chopped
6 leeks, carefully rinsed and chopped (use only the white and light green portions)
4 slices bacon, chopped
salt and pepper
a few sprigs of fresh or dried thyme
8 cups chicken stock

- In a large saucepan or dutch oven, cook the bacon until very crispy.  Remove the bacon and place on a paper towel to drain. Leave the fat in the pan.
- Saute the leeks until they begin to caramelize.  Add the thyme leaves.
- Add the potatoes and cook for a few minutes. Season with salt and pepper.
- Add the stock. Adjust the temperature so that the liquid gently bubbles.  Stir occasionally until the potatoes are cooked through, about 20 minutes.
- Transfer the soup to a blender, working in batches.  Be sure to put the lid on tightly!  Puree the soup.  I left a few chunks of potato intact.  Gives it a little texture and leaves a little rusticity.
- Top with crumbled bacon, and whatever else inspires you.  We got a bottle of black truffle infused oil, so I'll be dribbling a bit of this on top when I serve it.  Other ideas are parmesan cheese, croutons, chives, etc. Serve with crusty bread.

Back to school!

...For Joe, that is.

Today is his first day of classes (weird, I know, since there is only really today before the long weekend).  We spent yesterday evening purchasing school supplies and assembling binders for all of his classes.  I busted out my brand new label maker (!) and printed out some fancy labels for each binder; I know, it's dorky, but it's a new label maker!  and they look so snazzy!

Meanwhile, I am getting ready to start my new job as a Child and Family Specialist at a nearby mental health clinic on Tuesday.  That means that I have organized my closet and identified a few things I need to, let's say, freshen up before I start.  It's been a loooong time since I've replaced some of my work clothes, and they are getting a little ratty.  I am also getting my hair cut in a little while, so I should be ready to go on my first day back to school - I mean, work.

Wish us luck with our new endeavors, and with our plans to stay organized, thrifty, healthy, and happy in the process!

Living room - Done!

I'm particularly proud of this room.

Paint color: Rhythmic Blue by Behr in an Eggshell finish.  

What I've done in here:
 - painted
 - SCRUBBED the windows, sills, storms, and screens
 - repaired a few dings and scratches in the furniture
 - hung the art and candle sconces
 - designed and hung the art arrangement

Things I plan to do:
 - replace the window blinds (landlord is footing this bill next month, yea!)
 - fill the wine bar :)
 - spray paint the little birdcage on top of the bookcase (this was used as a receptacle for cards, etc. at our wedding)
 - Add a plant or two to bring some life into the room
 - replace the candles on the sconces (I'm thinking orange)

I'd love to hear your feedback and suggestions for further projects, as always!