the sequelJanuary 30, 2009 at 8:55 pm | Posted in food | 3 Comments
hey remember that rotisserie chicken i bought earlier this week? well i managed to squeeze a bit more life out of it. 4-5 meals worth, to be exact. for once, the sequel was just as good, if not better, than the original!
in case you haven’t figured, i am mad about soups. it’s the perfect food in this chilly weather. i had about 2 cups of chicken stock left in the fridge and a little over half a pound of cut up chicken meat. lots of frozen veggies and plenty of milk. to me, this says 3 words: chicken corn chowder. my favorite recipe comes from an ancient cookbook: the st michael’s all colour cookery book, from mark’s and spencer circa 1976. the soup is rich (from the milk) and hearty (the potatoes) and absolutely delicious, not to mention pretty nice to look at (flecks of red from the bell pepper and yellow from the corn) plus it’s easy to make. win win, if you ask me. i usually make it pretty much according to the book, but yesterday, it wasn’t until i’d already started that i realized i was out of corn. then i didn’t feel like peeling a whole pound of white potatoes. problem solved. i used peas and one big sweet potato. it was just as tasty as always. i hope you will enjoy it as much as i have over the years.
a bit of butter for frying
1 onion (i used a few cups of frozen “spaghetti” vegetable mix that includes carrots, celery, onion, and bell pepper), peeled and finely chopped
1 bell pepper, cored, seeded and chopped (i usually use pepper strips that i have frozen, makes for quicker soup)
2 Tbsp flour
2 cups hot milk, 2 cups chicken stock (i used homemade, but any other good stuff is fine. low sodium please!)
250g of shredded chicken
1lb of potatoes, peeled and diced (i used a sweet potato and it was marvelous)
1 can sweet corn, drained (i always use frozen because i never buy canned corn. last night i substituted peas)
Salt, Pepper to taste
Instructions: Melt the butter in a large saucepan, add the onion and pepper and fry gently until soft. Sprinkle the flour and cook for 2 minutes, stirring constantly. Take the pan off the heat and add the liquids gradually, stirring them in. Put back on the heat and bring to a boil, stirring. Season to taste and add the remaining ingredients (potato, chicken, corn). Lower the heat, cover and simmer for 20-25 minutes or until the potatoes are tender. Adjust seasoning and serve. Serves 4-6
Lots more exciting stuff to come, including some cultural explorations, some exercise talk and another snowshoe adventure.