This Polar Vortex has me in soup mood. I’m a cold weather kind of girl, but this is just way too cold! Seriously, as I was walking into work this morning, I couldn’t believe how the cold air hurt. I mean, it really stung my face. It’s not a very long walk (like two minutes), from the parking lot to the building where I work, but it honestly felt like I walked a mile. That short walk in the frigid air set the tone for the rest of the day. I was chilled to the bone. All day.
When I got home from work today, I couldn’t have been happier that I had made a huge pot of chicken corn chowder last night. It’s one of Michael’s favorite soups, and when I make it, I have to make it big. He’ll eat it all night, and the next day. The container of leftover soup was the prettiest sight I’d ever seen!
You know, any kind of soup is comfort food; but when you add cheese to it, and make it thick and creamy; it just adds that highest level of comfort that we all desire. That’s exactly what this soup does, and I can honestly understand why this is one of Mike’s favorites.
Although I don’t make it often, I do love to make this soup, and it is another one out of my “quick and easy” recipes. It’s made from rotisserie chicken from my beloved Wegmans; boxed chicken stock, a quart of half and half, frozen corn, and some fresh vegetables. It takes about an hour and a half from start to finish. An hour and 15 minutes to cook down, and 15 minutes to cut up the vegetables! It’s a no fuss kind of meal, just perfect for this type of weather when all you want to do is snuggle under a blanket to keep warm!
Life is good. Life is “Polar Vortex makes me want to make soup” kind of good… Keep warm and safe!
Chicken Corn Chowder
This pot of soup would easily feed my family of five when everyone was home, and with leftovers for dinner the next day, and snacks all night for Mike. When I make it in my 8 quart soup pot, it is filled to the brim. In my house, every last drop is eaten over a period of two to three days; but you can easily cut the recipe in half!
I have to come clean. When I was at Wegmans buying the ingredients, I wanted to find some breadsticks to go with the soup. I saw this really cute bag of crackers on the shelf in the Italian Section. I didn’t have my reading glasses with me, and the bag was printed in Italian. I thought they were crackers. Well, they’re not crackers. They’re cookies. What I thought looked like salt, is actually sugar. I was expecting a kind of pretzel type of flavor, but got kind of like a shortbread flavor, and I must say rather delicious…just not to dunk in the soup! If anything, they looked cute in the photos! I really need to learn to speak Italian! Francesca? A little help here?!
2 store bought rotisserie chickens, meat removed from bones, and cut into bite size pieces
2 – 32 oz cartons culinary chicken stock
4 carrots, peeled and sliced
4 potatoes, peeled and cut into cubes
3 stalks celery, sliced
1 large onion, chopped
1 quart Half and Half
2 – 16 oz bags frozen corn
1 ½ lb Velveeta processed cheese spread (Hey, I didn’t say this was calorie free!)
1 tsp salt to begin with, and add more after to taste
1 tsp black pepper
1 tbsp white pepper
¼ tsp cayenne (or more, depending on your heat preference)
Shredded Cheddar and chopped bacon for garnish (optional)
In a large soup pot, add the chicken, chicken stock, carrots, celery, potatoes, onion, salt and black pepper. Simmer over medium heat for 45 minutes.
Add the Half and Half, corn, cheese spread, white pepper, and cayenne. Cook for ½ hour until thickened.
Serve immediately with shredded cheddar and chopped bacon as a garnish. And breadsticks! Or cute little cookies with roosters on them… whatever tickles your fancy!