Wednesday, October 15, 2008

Chicken Corn Soup

THE recipe for a crazy good chicken and corn soup --it turns out really flavourful and so delicious that I am wont to share it with you; so here goes:

I started by placing my washed and dried whole chickens, with their necks and gizzards etc. in my heavy enameled cast iron pot with a bit of butter, kosher salt, pepper corns, and crushed garlic -lots of garlic. I slow roasted those darling little chickens until they were tender, juicy juicy, and the joints easily tore from each other and the meat beginning to fall off the bone. From one chicken I took one full breast and thigh and chopped it into big bite sized chunks; and set it aside.


1 chicken whole chicken breast -roasted and chopped into bite sized chunks
1 chicken thigh - roasted and chopped into bite sized chunks
4-5 pieces of meaty bacon, fried, diced - if you buy good quality meaty bacon you will not need to drain the fat. You will be cooking veggies in it, and what's left after that will get emulsified into the soup.
1/2 yellow onion - diced
1 small red pepper - diced
1 large jalapeno pepper - diced
1 russet potato - peeled and diced
2 cups fresh or frozen corn
2 cups sharp cheddar cheese - shredded
3 cups good stock
cream -ifin ya wanna

In another heated heavy pot I fried up four pieces of really meaty bacon. When the bacon was just about done I added the onion, red pepper, jalapeno, potato and corn. Saute the veggies with the bacon until they begin to caramelize, they don't all have to turn deep brown, but some should. Pull the bacon out and give it a good dice, return it to the pot and add the corn and stock. Bring to a low boil and simmer until the potato is fork tender.

Take about half of the soup, both veggies and stock and toss into a blender. Keep the lid on, but the cap out, cover with a small towel and pulse to puree the contents. Return this to the pot and fold into the soup.

Add the cheese, blend. Add the chicken, fold in and bring back up to a low simmer to reheat chicken. Do not bring the soup up to a boil or you will curdle the cheese! It will still taste fine, it will just look funky. Taste to season with kosher salt and fresh black pepper. Serve.

Originally I was going to add heavy cream to the soup, however in the long run (read:standing under the ladder doing some painting) I forgot to! It didn't matter, it was still so flavourful! And the best part? It was even more tasty the next day for lunch...really really good for lunch! If you want to - go ahead and add some cream!

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