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Chicken Corn Chowder

Discussion in 'Food & Cooking' started by eastshores, Nov 10, 2010.

  1. Nov 10, 2010 #1
    eastshores

    eastshores

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    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.
     
  3. Nov 10, 2010 #2
    gunnar

    gunnar

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    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.
     
  4. Nov 10, 2010 #3
    kyheirloomer

    kyheirloomer

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    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.
     
  5. Nov 10, 2010 #4
    eastshores

    eastshores

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    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?
     
    Last edited: Nov 11, 2010
  6. Nov 15, 2010 #5
    chef tomain

    chef tomain Banned

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    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.
     
  7. Nov 15, 2010 #6
    eastshores

    eastshores

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    Thanks that sounds great.
     
  8. Nov 16, 2010 #7
    kyheirloomer

    kyheirloomer

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    Even better: Grill the corn, allowing some of the kernals to char, before pureeing it. Brings a whole nuther flavor layer to the dish.
     
  9. Nov 16, 2010 #8
    eastshores

    eastshores

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    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?
     
  11. Nov 16, 2010 #9
    kyheirloomer

    kyheirloomer

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    Oh yeah, oh yeah, oh yeah, oh yeah. Set out the bowls, Eastshores, I'm heading your way.
     
  12. Nov 18, 2010 #10
    siduri

    siduri

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    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
     
  13. Nov 18, 2010 #11
    kyheirloomer

    kyheirloomer

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    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.
     
  14. Nov 19, 2010 #12
    siduri

    siduri

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    /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. 
     
  15. Nov 19, 2010 #13
    kyheirloomer

    kyheirloomer

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    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.
     
  16. Nov 20, 2010 #14
    siduri

    siduri

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    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. 
     
  17. Nov 20, 2010 #15
    chefedb

    chefedb

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