Gentle Readers, sometimes things don’t go according to plan. This week, I had planned the simplest of beans and rice for Sunday dinner, but alas, I had a half-portion of dried black beans and no time to correct the misfortune. So I punted. Here’s the result.
Chicken Chowder Recipe, or Just Add Corn
There is no reason to call this chowder except for the corn. I decided that anything with corn in it could legitimately be called a chowder. I’ll leave you to piece through the logic there.
1/2 sweet onion, diced
2 carrots, peeled and diced
1 stalk of celery, diced
salt and pepper to taste
1/2 teaspoon dried thyme
2 or 3 handfuls of shredded cabbage
1/2 or more frozen corn kernels
2 cups of shredded chicken, shredded from a rotisserie chicken
1 to 2 cups cheating chicken stock
1 can white beans, rinsed
1. In a medium sized pot, heat a splash of olive oil over medium heat. Toss in the onion, carrots, celery, and seasonings. Saute for a few minutes until onion is softened, stirring on occasion.
2. Add the cabbage, corn, and chicken, and some of the stock. Heat until cabbage is cooked and the corn is heated through, 7 to 10 minutes. Add more stock as needed.
3. Add the white beans, mashing a few up to thicken the chowder, and heat for a few minutes more. Adjust seasonings, serve.
This was so simple, and so satisfying. Both of The Practical Cooks Junior ate it, though The Youngest preferred the “grains” served with it (Trader Joe’s Brown Rice Medley with Chicken Stock). And I’ve got stock and chicken leftover for my chicken pie, score!
Do you feel that corn turns soup into chowder? Post a comment today! It’s so very painless, I promise.
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Where did this week go? It’s time for Sunday’s Weekly Menus!