Chicken Corn Chowder

[eastshores]

With the temperatures dropping just a tad, I've been making more soups/stews lately. Yesterday I made my version of a chicken corn chowder. I don't follow recipes anymore (unless it's baking) I haven't for a long time, but I thought I'd describe my approach and see what you guys might do differently.

Started with 5 chicken leg quarters ($4.55 make for a great chicken purchase) and brown both sides of 3 of them. Afterward a couple carrots chopped, and the tops of the celery including leaves. Just enough water to cover and salt & pepper. Let this come to boil then simmered for a couple hours. I couldn't skim it, but I didn't end up with too many funky floaters. I strained this all into a large bowl and let that sit. The chicken leg quarters were cooled, and then "pulled" of all meat. I was going to discard the celery and carrot but I couldn't help taking a bite about every 5th piece of chicken pulled /img/vbsmilies/smilies/redface.gif

I skimmed about half of the chicken fat off of the stock, then returned the stock to the pot along with the pulled chicken meat. A large bag of frozen yellow corn kernels, 4 celery stalkes diced, 1 whole large white onion cut into small pieces, and a bag of small butter potatoes quartered joined the mix.

This all cooked down until everything was soft (a couple more hours) then the heat was turned off and 1 small carton of heavy whipping cream was stirred in. Using an immersion blender, I targeted the butter potatoes for a kind of slurry and created a thick chowder texture.

I am pleased with how it came out, but I did omit any kind of herbs, or bay leaves. What would you guys do differently? I imagine this would be very good with some andouille mixed in as well. I also didn't add any butter at all, I figured the chicken fat would take care of that and has it's own sense of richness.

 

[gunnar]

splash of hot sauce, it adds a hidden depth. you couldn't say it was there when itis, but you will notice it missing when it isn't.

 

[kyheirloomer]

Don't know as I'd have let the chicken poach that long. Seems to me it would pull all the flavor out of it.

When making stock with whole birds I pull the pieces after about 40 minutes, strip the meat, and return the bones to the stockpot. Gives me all the poached chicken I need for dishes that call for it, but with more than just meat texture.

I would have added a little thyme as well.

 

[eastshores]

Thanks for the suggestion KY, I guess I didn't figure the chicken meat would have that much discernible flavor from the thickened stock. A good point though, more so I think for something like chicken noodle soup, so thanks for that. I actually have a thyme plant and was too lazy to go get some! /img/vbsmilies/smilies/rolleyes.gif

Thanks gunnar as well, I'll give that a shot. A bit like nutmeg in an alfredo?

 

[chef tomain]

Saute some corn, onions, hot pepper if desired, salt and pepper, add a little cream and blend into a pourable paste. Add this to the chicken stock and creme or milk or half and half what ever chicken, corn potatoesyou use. It will give a intense corn flavor.

 

[eastshores]

Thanks that sounds great.

 

[kyheirloomer]

Even better: Grill the corn, allowing some of the kernals to char, before pureeing it. Brings a whole nuther flavor layer to the dish.

 

[eastshores]

So that would be a fire roasted corn chowder. I am thinking charred red bell peppers to go along in that mix, kind of a southwest corn chowder?

 

[kyheirloomer]

Oh yeah, oh yeah, oh yeah, oh yeah. Set out the bowls, Eastshores, I'm heading your way.

 

[siduri]

I had made some chicken broth and it came really well.  I used it twice for soup, once with pastina, once with galushka.  Then with the leftover and some chicken i made your soup.

WONDERFUL.  I loved the little pieces of corn popping in my teeth, and the warm ans slightly sweet taste of the creamy soup. 

thanks

 

[kyheirloomer]

If you like the sweetness of corn, no reason not to make corn stock. Just save your cobs in the freezer until you've got enough to make it worthwhile.

When I make it, I use the cobs and green husks (we're talking fresh corn, now), then either freeze or can the stock for later use.

 

[siduri]

If you like the sweetness of corn, no reason not to make corn stock. Just save your cobs in the freezer until you've got enough to make it worthwhile.

When I make it, I use the cobs and green husks (we're talking fresh corn, now), then either freeze or can the stock for later use.

/img/vbsmilies/smilies/blushing.gif I used canned!  But "fresh" corn is not usually fresh, more like a few days old, and usually not too good.  Frozen is unfindable.   I have to use canned. 

 

[kyheirloomer]

Siduri, I've made stock from "fresh" corn found in the supermarket this time of year. You know that's more than a few days old. But for stock making (as opposed to eating) it's perfectly fine.

 

[siduri]

Yeah, IF i can find it.  Not usually.  When i do it's usually old, unless i can get to the special market where hyou find stuff from many countries - then, in season, and if you're lucky, you can actually find decent fresh corn, not peeled already and not packed in a three-pack styrofoam container.  (sort of like american tomatoes!) 

If i do see it though, even at the supermarket, it will be worth trying this soup again. 

 

[chefedb]

I love any form of corn chowder and I use canned, frozen and fresh each a distinct flavor and all are good to use.