I’ve posted about black bean soup before. It’s one of my classic go to recipes. This pastweek though, in light of the disgusting weather, I though it’d be a great week for soup. Which meant I pulled out old faithful. And then decided I wanted corn chowder. So I looked at a few different recipes and decided to give it a go. Photos and recipe below.
Chicken and Corn Chowder- makes about 2 1/2 quarts
2 cans of corn (I did one sweet and one white)
2 small leeks, white part only, chopped
1 carrot, chopped
1 small onion, chopped
1 large russet potato, chopped
1/2-3/4 lb cooked chicken (see note below)
1 tablespoon garlic
1/2 bottle white wine, stock, or water
herbs de provence
1/2 serrano chile, finely minced
Saute carrots, leeks, onions in garlic in a bit of olive oil. When softened and fragrant, add in carrots and corn (including liquid from cans) plus 1/2 bottle of white wine and water or stock to cover.
black bean soup and chowder cooking
Reduce, blend 3/4, and add chicken. Heat through, add a touch of cream, and enjoy
Note: For the chicken, I mixed some yogurt with salt, pepper, herbs de provence and dipped the chicken in it, then sauteed in some olive oil.