Chance of snow/ice/sleet this weekend. YES! Probably won’t be much, but since people around here don’t really know how to react to cold weather… or even better… cold weather precipitation… this should be exciting. It’s strange for me. I’m used to cold winters, tons of snow, and sculptures made from snow and excess yard bits with the Mum. With cold weather comes the opportunity for soups, stews, and chowders. I mean, you can’t ‘truly’ enjoy them in 90 degree days when the air conditioning goes out… unless you’re psycho. Which, if you are, more power to you – I know I just won’t be doing that. 😛
Anyway – two years ago (yes everything happens two years ago in my cooking world – – or at least close to it, sue me.) I was hungry, it was cold, and the conditions were perfect. Looked in the freezer, what did I have? Chicken and freezer-burnt hamburger meat (yum). Okay. Looked in my food shelf, canned things were available. Crockpot? Check. More importantly – crockpot bag. Oh! Yes I have those! VICTORY. I combined a few things let it simmer/cook for about 3 hours and voila – CHICKEN CORN CHOWDER!
I can’t make it much anymore because Katsai doesn’t particularly care for it and I like not having to eat EVERYTHING by my self. Which my waistline appreciates it too, but that’s neither here nor there. ANYWAY – back on track. It’s a good comfort food, creamy goodness, and for the most part it is extremely easy to prepare. Interested? Excellent!
- 1 can of creamed corn
- 1 can of sweet corn
- 1 can of chicken broth
- 1 can of cream of chicken soup
- 1 packet of instant mashed potatoes (either sour cream & garlic, or cheddar)
- 3 medium sized chicken breasts (boneless)
- 2 cups of water
- 1/2 cup of milk
- Salt, pepper, and powdered garlic – to taste.
DIRECTIONS TO ACHIEVE CHOWDERY-AWESOMENESS
- You want to get a pot and fill it half way full of water, bring that to a boil and then put your chicken breasts in (you can also add some spices if you would like the chicken to have a zing – I find that adding lemon zest works really well). Also, poaching the chicken keeps it especially nice and juicy. Let that boil away until the chicken is done – should take about 15-20 minutes depending on the thickness of the chicken breast.
- While your chicken is taking a nice relaxing spin in the ‘hot tub,’ combine the creamed corn, sweet corn, chicken broth, cream of chicken soup, instant mashed potatoes, milk, and water in a crock pot – set it to high heat and give it a good 2 minutes of stirring, to insure that all the ingredients are mixed well. Let that simmer away while your chicken is relaxing. The reason why you use the instant potatoes is so you give it a nice potato soup base… if you find that the mix is too thick – add more water or milk.
- Once your chicken is done, take it out and place it on a cutting board, then with two forks shred the chicken in to bite-size shreds, add the chicken to the chowder base and let it simmer for an hour and then enjoy. If you have more time to let it simmer – creamier it will taste.
And that’s it. Simple. Tasty. Yum. Alas I have no pictures of it because when I remember to take pictures of it – it’s generally gone already. Alas, poor chowder, I knew it well.