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!