soup club: corn and chicken chowder

You want to know a dirty little secret? We watch football. Well, actually, Joe watches football while Cheech and I wait as patiently as we can for it to be over. In honor of this season being just about over, I've selected two heartier soups to post this week and next. You know, just in case that special football lover in your life has any interest in soup.

First up is this Corn and Chicken Chowder sent to me by Connie. I have to be honest and say that I haven't been the most thrilled about Soup Club as of late because the Bay Area has had a bit of a wussy pants winter thus far. These past few days, however, have been quite rainy, and a chowder is exactly the kind of soup I've been craving for warmth and comfort. Seriously, guys, who doesn't love chowder when it's wet out? This soup is super hearty, so make sure you are HUNGRY when you dig in. I have not tried the leftovers yet, but I am sure it will be phenomenal tomorrow after all the flavors have had time to hang out a little longer.

Corn and Chicken Chowder

• 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
• 6 slices bacon, chopped
• 8 scallions
• 3 medium potatoes (I use Idaho potatoes)
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups chicken stock
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 small can (4 ounces, I believe) chopped green chiles
• 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
• Salt and pepper, to taste
• handful of grated cheddar, for garnish

Directions

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
2. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
3. Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
5. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
6. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

Notes

- I added the spices and the herbs in when sauteing the potatoes and scallions. To get maximum flavor out of all spices and herbs, it's best to cook them in fat vs. adding them towards the end. Fats (oils, butter) are excellent flavor absorbers, so this process is key. If you're looking for a brighter, fresher flavor from your herbs, however, add them at the very end.

- Instead of adding milk, I made the soup with extra broth and added a touch of half and half (about 1/3 cup) at the end. Personally, I like this method a little more when making chowders.

- Corn is not in season right now, but canned corn is not at all my thing. I used frozen organic sweet corn, and it worked really well.

- I skipped the chiles because we've started sharing our food with Cheech, and I didn't want the soup to be too spicy for her. I thought the soup was great without them, but if you want to add them, I HIGHLY suggest you roast your own chiles. They are so much better that way, and look how easy it is.

- I love me some Cheddar, but I felt it was a little too predictable for this style of soup. I used a raw milk Gruyere instead. It was perfect.