Recipe: Cheesy Potato & Corn Chowder
I just roasted a whole chicken in my oven. I love roasted chicken, I don't think you understand. But I didn't have a rack to roast it on, so I washed and cut up two large potatoes and used that as a bed. You can, of course, use carrot and onion and whatever else as well, but I didn't want to work any harder than I had to. I also had two ears of corn that I roasted yesterday when I made vegetable stock for my roommate's crash diet.
As soon as the chicken was done and had rested for twenty minutes, I took it off and set it aside to munch on as I saw fit. And what was left were my potatoes and all the drippings - fat and juice - from the chicken.
I dumped all of this into a pot, then added some of the vegetable stock to cover. I didn't measure. Once that was done, I set it to boil. While this happened, I made roux using about two tablespoons each of bacon grease and potato starch. After cooking it down just a wee bit, I slowly added a ladle of the now-simmering soup base. It coagulated pretty quickly, but don't fret: as you whisk it into the soup, it will break apart and disperse.
As soon as my roux was added into the soup, I added the corn cut off the cob, brought the heat up and added a pint of half and half. Then I brought it up to a boil, reduced it to simmer, and let it cook away for about five minutes before killing the heat altogether. I added two cups of shredded sharp cheddar, which quickly thickened the soup into a lovely, dense chowder. Altogether, I had 9 cups.
1 cup of soup has: 292 calories, total fat: 16.9g, sat. fat: 10.1g, cholesterol: 44.4mg, sodium: 483.8mg, carbs: 26.2g, fiber: 2g, sugar: 3.6g, protein: 9.9g. These are rough estimates, as I had to tweak my recipe program by counting the drippings from the chicken as a half-cup of chicken gravy and a cup of chicken broth. You could probably cut the calories and fat back a bit by using a lower-fat milk, and the cholesterol by using butter or margarine instead of bacon fat. Personally though, I think the bacon fat adds a richer flavor. So good.
As soon as the chicken was done and had rested for twenty minutes, I took it off and set it aside to munch on as I saw fit. And what was left were my potatoes and all the drippings - fat and juice - from the chicken.
I dumped all of this into a pot, then added some of the vegetable stock to cover. I didn't measure. Once that was done, I set it to boil. While this happened, I made roux using about two tablespoons each of bacon grease and potato starch. After cooking it down just a wee bit, I slowly added a ladle of the now-simmering soup base. It coagulated pretty quickly, but don't fret: as you whisk it into the soup, it will break apart and disperse.
As soon as my roux was added into the soup, I added the corn cut off the cob, brought the heat up and added a pint of half and half. Then I brought it up to a boil, reduced it to simmer, and let it cook away for about five minutes before killing the heat altogether. I added two cups of shredded sharp cheddar, which quickly thickened the soup into a lovely, dense chowder. Altogether, I had 9 cups.
1 cup of soup has: 292 calories, total fat: 16.9g, sat. fat: 10.1g, cholesterol: 44.4mg, sodium: 483.8mg, carbs: 26.2g, fiber: 2g, sugar: 3.6g, protein: 9.9g. These are rough estimates, as I had to tweak my recipe program by counting the drippings from the chicken as a half-cup of chicken gravy and a cup of chicken broth. You could probably cut the calories and fat back a bit by using a lower-fat milk, and the cholesterol by using butter or margarine instead of bacon fat. Personally though, I think the bacon fat adds a richer flavor. So good.
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