Archive for July, 2010

Chicken & Corn Chowder

What do you do with leftover roasted chicken and corn on the cob?  Make chicken and corn chowder, of course!

Bikenut and I had a friend over for dinner the other night.  Actually, we had a friend over so Bikenut could work his bike magic on said friend’s bicycle, and thought it would be rude if we didn’t offer for him to stay for dinner.  So, the menu went from a panzanella and soup to oven-barbecued chicken, corn bread, corn on the cob, and baked beans.  The baked beans were what Bikenut was craving, and the rest of the menu fell in around that.

Since I was going to have the oven going, I bought enough extra chicken and corn on the cob to cook up at the same time as the dinner for that evening.  Technically, that doesn’t make it “leftovers” but this recipe would definitely work well for them if you have them!  Or, you know, you could make it with non-leftover chicken and corn, too.

It turned out that I didn’t have enough room in the oven for EVERYTHING (a pan of barbecued chicken, a smaller pan for the plain roasted chicken, a muffin tin for the corn bread, and two ears of corn took up most all of my oven space!) so I ended up boiling the corn in the pot of broth this morning.  End result:  This isn’t a Chicken & ROASTED Corn Chowder recipe.  Hmph.

This recipe is so simple, and really tasty!  It turned to be a rich, velvety chowder base (but bright thanks to the lemon!) with nice bits of tender chicken and crisp, sweet corn.  Mmmm.  Give it a try!

Chicken & Corn Chowder


  • 2 pieces of chicken (I used one breast and one whole leg, bone-in, skin removed after cooking)
  • 4 ears of corn (shucked and rinsed)
  • 32 oz chicken broth
  • 1 cup of cream (or milk)
  • Pinch of garlic powder, cayenne pepper, salt and black pepper to taste
  • 2 Tablespoons chives, chopped
  • Potato flakes (or leftover mashed potatoes, or other agent you prefer) for thickening
  • Juice of one lemon


  1. In a large pot, add broth, chicken (raw, or cold leftovers) and corn.  Bring to a boil, then reduce heat to medium-high, cover, and allow to boil for 12-15 minutes.  If adding raw chicken, make sure to boil until chicken is no longer pink in the center.
  2. Reduce heat to low, and remove chicken and corn from broth to cool.
  3. When cool enough to handle, shred the chicken with a fork and return meat to the pot.  Cut the kernels of corn from the cob with a sharp knife, and return the kernels to the pot.  (For extra corn goodness, scrape the cut cobs with the edge of your knife to get the remaining corn bits and add this to the pot as well.)
  4. Add cream or milk and the spices and bring to a boil, then quickly reduce to a simmer.  Add potato flakes and stir until desired consistency is achieved.  (Some like it thinner, some like it thicker.  I’m of the latter group, and I like added potato flavor!)
  5. Add chives and lemon juice.  Stir.  (TIP: Use kitchen shears to “chop” chives directly into the pot.)
  6. Serve hot, topped with:
  • a crack of fresh black pepper, a slice of lemon, and a sprinkle of chives
  • avocado slices sprinkled with lemon juice, salt and pepper
  • chopped, roasted red pepper or fresh diced jalapeno pepper
  • a dollop of your favorite salsa
  • cornbread crumbles

Easy Peasy Corn Bread

Why would you make it from a box, when it’s soooo easy to make it from scratch?  To be honest, it was my first time making it without a little blue box, or a pouch from a restaurant that’s known for their corn bread.  And to be honest, I liked it much, much better!

There are things to be grateful for, aside from the corn bread being super yummy.  I’m grateful for knowing that three teaspoons equals one tablespoon.  It comes in particularly handy when you drop in two half-tablespoons of baking powder into your bowl of dry ingredients, thinking that you actually grabbed the teaspoon instead.  Hooray for saving the mixture, especially since I had already put the last of my corn meal into the bowl.

I’m too tired from making dinner to be bothered to take a picture, but you’ve all seen corn bread (or in this case, corn muffins) before so I wouldn’t be showing you anything new. 😀

Easy Peasy Corn Bread


  • 1-1/4 cups flour
  • 1 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 beaten egg


  1. Preheat oven to 400°F, and grease an 8 or 9-inch pan, or muffin tin.
  2. Combine all dry ingredients in a medium sized bowl.
  3. Stir in milk, oil and egg, mixing just until the dry ingredients are moistened.
  4. Pour batter into pan or muffin tin and bake for 20-25 minutes, or until light golden brown and a wooden toothpick inserted into the center of the muffin comes out clean.
  5. Serve warm with homemade honey butter.

Caprese Salad Sandwich

It’s been a hot couple of days around here.  When it gets hot, the last thing I want to do is stand around the kitchen with the stove and/or oven blazing away, and the last thing Bikenut wants to do is eat.  Kind of works out well that way, I guess.  Except that I still want to eat!  Tonight, I had a craving for Caprese salad.

I always have to stop and wonder what the heck is wrong with me when I find myself craving foods that I don’t particularly like.  Tomatoes have long been on that list; the only ones I really sort of remotely enjoy are Romas, and their miniature counterparts.  Thankfully, I was able to find the little grape tomatoes at Trader Joe’s with the rest of the ingredients since that’s the store we landed at tonight.  (I’m rarely ever pleased with any of the produce I buy from TJ’s, so this was a very good find in my opinion.)

Bikenut  actually did want to eat something tonight and opted for a deli-style sandwich for dinner, so we stopped by the fresh bread section.  As he decided what kind of bread he wanted, I reminded him that we had ciabatta rolls in the freezer.  I thought to myself that a roll might be nice with my salad, and then thought again, “Hey, why not a Caprese salad sandwich?”  Turns out Bikenut had a Caprese salad sandwich for dinner too, since the lunch meat he thought was in the fridge was gone.

The nice thing about this “recipe” is that it *is* a sandwich, and so there’s no measuring or any fussing.  Just grab what you want, slap it between the slices of bread and eat!  So, here’s the mostly photographic directions, along with the list of ingredients I used, to be tinkered with and applied in the amounts that you prefer. 🙂


  • Bread, 2 slices – toasted (I used a ciabatta roll)
  • Roma tomatoes, sliced
  • Fresh whole basil leaves
  • Mozzarella cheese (a big ball of it! sliced into rounds)
  • Extra virgin olive oil
  • Balsamic vinegar
  • Sea salt & fresh cracked black pepper


  1. Gather all of your ingredients.
  2. Lightly drizzle the toasted bread with olive oil and balsamic vinegar.
  3. Stack the mozzarella, tomatoes and basil on one slice of bread.  Season with salt & pepper.  Top with other slice of bread.
  4. Buon appetito!