Chicken Corn Chowder

This is one of those soups that can be as rich or as light as you prefer it to be.  In the spring and through the summer, a light puree of corn, tomato & green onions with some quick grilled chicken is amazing; by fall you can splash in a little milk and add some potatoes to your puree for depth and body; come winter, start with a nice medium roux, use up left over slow roasted roasted chicken and maybe top with some good smokey bacon and cheddar. 

This version is nice for the early fall days we've been having, silky and creamy without the butter and bacon.  Give me a shout later in the season if you'd like some help making it richer and deeper.

Yield: 8 servings
Cook time: 90 minutes

Ingredients:
olive oil
6 boneless skinless chicken thighs
1 large yellow onion, diced
2 carrots, diced
2 ribs celery, diced
1 small potato, peeled and diced
6 cloves garlic, minced
2 t thyme
1 t oregano
1 t celery salt
1 bay leaf
1 bag frozen sweet corn
1.5 boxes low sodium chicken stock
1 c milk
smoked tabasco
sliced green onion to garnish


Method:

• heat 1 T of oil in your soup pot over medium heat, salt & pepper the chicken on both sides and, cook in two batches until just done. No need to get color on the meat, it can give the soup a weird texture
• pour out rendered fat, add potatoes cook 3 minutes, its ok to get some color on them, but you're not looking to fry them, really just steam / sweat in the chickeny goodness that's left in the pot.
• add mirpoix (2 parts onion, one part celery, one part carrot), sweat until all vegetables are tender, about 10-12 minutes, add garlic and herbs (not bay leaf)
• add 1/2 stock and 1/2 of the corn, bring to a boil, reduce to simmer, cover slightly and cook 10 min
• remove the soup from the from heat, and puree.
• return the soup to medium / medium high, add bay leaf, stock, milk, bring to a boil. partially cover and simmer 30 min
• dice and add chicken, add as much whole corn as you prefer, warm through
• season with a small amount of smokey tabasco, garnish with green onions.

That Tastes Like Channa Masala!

Tonight I set out to make a curry (again, I know) to use up some of the hardy winter veggies I have accumulated lately. When I was done, I gave it a taste and was surprised to have recreated the first Indian sauce I had ever had, completely by accident.

So, tonight's Kismet was truly an accident. Hope you enjoy it.

Yield: 6-8 entrees, 10-14 sides
Time: 90 minutes

Ingredients:
vegetable oil

Masala 1 - all measurements are 'heaping' ('masala' means mixture)
1 T turmeric
1 T cumin
1 T cayenne
1 dried red chili pepper, chopped

1.5 large yellow onions, diced (3 cups)
2 inches of fresh ginger, peeled and sliced
8 garlic cloves, peeled and sliced (volume should match ginger)

Masala 2
2 t cinnamon
1 T coriander
10 green cardamom pods, seeds only
1 t fennel seeds
2 mild green chilis like poblano or banana

1 14.5 oz fire roasted chopped tomatoes
2 c broth, or water
s&p to taste
4 14.5 oz cans of chick peas, or 6 cups cooked chick peas

6 cups cooked basmati, jasmine or brown rice.

Method:

• In a large, heavy bottomed pot, heat 1 T of oil until just shimmering, remove from heat. Add Masala 1 and stir quickly and constantly to prevent spices from burning. Return pan to medium low heat and cook (stirring constantly) 3-5 minutes being careful not to burn.
• Add onions to pan, stirring to coat with spices. Cook over medium heat until soft, stirring often. Add ginger, garlic and Masala 2, cook over medium for 5-8 minutes, stirring often. Remember that your goal is to 'fry' the spices.
• Add tomatoes and 1 c of broth. Remove from heat and puree with immersion blender to the texture of catchup. Return to heat and simmer for 20-60 minutes, stirring often and adding liquid as necessary. Taste and adjust seasonings.
• Add chickpeas and heat through.
  
• Serve over warm rice as an entree or as a side dish to a main curry or biryani.

For a main dish, feel free to add anything to the pot...chicken, lamb, shrimp, cauliflower, peas, potatoes, eggplant, spinach. The dish is great alone or over rice, quinoa, lentils etc. Let me know what you like best!