Monday, March 17, 2014
Spicy Corn Chowder with Chicken - SRC
Happy Saint Patrick's Day! (And Happy Birthday to my younger sis, Anna!)
So this isn't exactly an Irish recipe - but it does have potatoes in it, so that has to count for something.
And, I got the recipe from the blog of a lovely lady from England......which is neighbors with Ireland, so that has to count for something too. (little bit of a stretch there, I admit it)
For this month's Secret Recipe Club assignment, I had the pleasure of visiting Sarah's Kitchen. Although Sarah is originally from England, she has been living in the States for 12 years and has been an American citizen for four. She loves crafts and couponing, as well as cooking and baking.
She has a wide variety of recipes on her blog - one that I found particularly alluring was the Processor Danish Pastries. I actually made them over the weekend with some variations on the fillings and absolutely loved them - but I failed miserably at getting the dough to stay pinched closed and the pastries were....shall we say....messy looking. Certainly not photogenic. But totally mouth-watering and irresistible. I can't wait to try again with that dough. It was so easy and flaky, buttery perfection.
But that was okay, because I had already made another recipe from her blog that I loved as well. This chowder is so flavorful with the variety of peppers, but overly spicy. Although my son thought I was crazy for pureeing part of the mixture, it really helps to thicken it up and make it more chowder-like and not as much of a brothy soup. It's hearty, satisfying, and just perfect for a chilly evening. I loved the little chunks of browned chicken breast in there, as well as the crispy bacon on top, but you could certainly make this vegetarian with equally good results, I'm sure.
Spicy Corn Chowder with Chicken
4 slices of bacon
1 onion, diced
1 jalapeno, diced
1 poblano pepper, diced
1 red pepper, diced
4 cups corn (frozen or fresh)
4 small/medium potatoes, diced
1 Tbsp. fresh thyme (or 3/4 tsp. dried thyme)
3 cups vegetable or chicken broth
1 cup milk
1/2 cup heavy cream
salt and pepper to taste
2-3 cups cooked and diced or shredded chicken (I just seasoned a couple of chicken breasts with salt and pepper and sauteed in a bit of oil in a frying pan until cooked through)
Cut the bacon into strips and fry in a large dutch oven until crispy; set aside. If you used turkey bacon like I did, you might need to add a little oil to the pan - if you use regular bacon, drain grease, reserving 1 Tbsp.
To the reserved fat, add the onion, jalapeno, poblano pepper, red pepper, and corn. Cook for about 5 minutes. Add in the thyme and season with salt and pepper. Add in the potatoes and broth. Bring to a boil and simmer for about 20 minutes, until the potatoes are tender. Transfer half of the soup to a blender and puree. Add back to the soup pot and add in the milk, heavy cream, and cooked chicken. Let simmer for a few minutes. Top each bowl with some crumbled bacon.
Adapted slightly from Sarah's Kitchen