Chowder! It’s called chowder!

by Forager on April 5, 2009

The title of this post may be lost on you unless you’re a fan of The Simpsons. I’ve always wanted to make chowder. I’ve had a few chowders around the place, but I suspect they’re nothing like the real deal clam chowders you get in Southern USA. Nonetheless I was going to give it a shot. Using some roast chicken leftovers and some fresh corn I decided to make a chicken and corn chowder adapted from a recipe I found on the net. It’s essentially a Westernised version of the trusty Chinese chicken and sweet corn soup.


Chicken and corn chowder
Ingredients:
Serves 4

4 bacon slices, chopped
1 cup roast chicken, shredded
2 cups of fresh corn kernels
1 can of creamed corn
1 small onion, chopped
1 cup of mixed vegetables like peas, carrots and beans

1 medium
potato, diced
1 cup of milk
1L chicken stock (or 2 tblsp chicken powder dissolved in 1L of water)
quarter of a cup of potato starch
2 sprigs of fresh thyme
2 tblsp chopped coriander

Method:
Cook the bacon in a large soup pot until crispy. Remove and drain on paper towels. Saute the onions in the bacon fat until soft then add in the chicken stock. Add in the diced potato, thyme and simmer on medium for 5 minutes before adding in the rest of the vegetables and the creamed corn. Simmer for another 5 minutes before adding in the bacon and roast chicken. Dissolve the potato starch in the milk, then add to the chowder to thicken. Throw in the coriander just before ladling into bowls to serve.

The chowder was hearty, thick, sweet and savoury – the bacon and roast chicken adding plenty of tantalising and aromatic flavours that make this chowder so much better than a plain old chicken and sweet corn soup (and I suspect the addition of milk is the main difference between the chowder and the Chinese version). I know it’s only autumn and winter is still months away but I love the snuggling aspect of cold weather so much that I get a head start on the season. This chowder is great for colder days. All you need is some crusty French bread, the doona, the promise of a hot toddy later and you’re set.

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{ 3 comments… read them below or add one }

1 FFichiban April 6, 2009 at 12:00 am

Hee hee it’s pronounced chowDAH! Looks good mmmm

2 Lorraine@NotQuiteNigella April 6, 2009 at 10:44 pm

There’s nothing quite like chowder in Winter is there. I think I’d like this blend of Southern and chinese cuisine! :)

3 Forager April 7, 2009 at 12:42 pm

Hey FFichiban – hehe, I like your spelling of chowDAH better than mine :)

Hey Lorraine – I'm loving the soup season. Can't wait to try your chorizo & spinach soup. It's on the cards for sure.

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