In other words, it's time for soup!
This is another incredibly simple meal. And I say "meal" because it came out more like a stew than a chowder or soup. I had found a recipe that called for some diced ham, but I had just cooked up a pound of Benton's Bacon the other day specifically to use in recipes. And Benton's is so smoky and delicious that you don't need very much at all to give the chowder the smokiness it deserves. I used small new potatoes diced up rough leaving the skin on (after a thorough scrubbing). I hate peeling potatoes, so that worked for me. Finished it all up with a dollop of crumbled goat cheese on top to give it a bit of tang. I'm always up for a bit of tang.
It fucking rocked! One of the best soups I've ever made, or so says Gia. Smoky, fresh, filling, hot and tangy. All good things.
|Crappy, fuzzy picture from my phone|
- 1/4-1/2 lb thick-cut bacon - cooked and chopped
- 1 small onion - chopped
- 3-4 celery stalks - chopped
- 1 1/2 lbs chicken breasts/tenderloins
- 4 cups chicken broth
- 2 lbs potatoes - cleaned and cubed
- 2 1/2 cups corn - I used frozen niblets
- 2 1/2 cups skim milk
- 1 tsp dried thyme
- 4-5 tbsps flour - for thickening
- salt and pepper to taste
- crumbled goat cheese - optional garnish
1. Add the bacon, onion, celery, chicken and broth to a large stock pot and bring to a rolling boil.
2. Reduce heat with the lid slightly ajar and simmer for around 20 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside.
3. Add the potatoes, corn, milk, thyme and any salt and pepper you want to use and return the heat to a rolling boil.
3. Reduce heat and simmer until the potatoes are just on the firm side of tender.
4. Roughly chop up the cooked chicken into small chunks and add back to the soup. Thicken with the flour sprinkled in one tablespoon at a time until you get it how you like it.
5. Return to a gentle simmer for 5 minutes or so, and then serve piping-hot. Add a dollop of crumbled goat cheese if you wish. But it tastes great either way.