Posts Tagged ‘soup’

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

Minestrone Soup ala Peep

After an atypically spendy Christmas, and to cater more to Bikenut’s new year resolution to eat healthier, I’ve been thinking of ways to stretch our dollars and pack more fruits and veggies into our diets.  The first thing that came to mind was to make a big pot of soup or stew that would last us at least a few days, if not the whole week.  I opted for a vegetable soup, since that accomplished all of my goals in one fell swoop.

Of course, I didn’t think about the blog until everything was in the pot, so you’ll have to settle for a picture of the finished product and the list of ingredients.  Sorry about that.  I did the same thing with the teriyaki chicken I made a couple of weeks ago, which I thought I created a draft post for but apparently did not. 😛

One thing to note… when I say to use a large pot, make sure it’s at least 5.5 quarts.  My cast iron pot is 5.5 quarts and it is filled to the brim!

At any rate, here’s the recipe…

Minestrone Soup ala Peep


The broth:

  • 2 – 32oz containers of beef broth
  • 1 – 8oz can of tomato paste
  • 2 cloves of garlic, chopped
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried parsley
  • Dash of each: celery seed, nutmeg, thyme
  • Salt & pepper to taste

The rest:

  • 1 can of cannellini beans (white kidney beans)
  • 1 can of garbanzo beans
  • 1 large white onion, cut into 1″ pieces
  • 1 jumbo russet potato, cut into large dice
  • 1 large carrot, cut into large dice
  • 4 stalks of celery, chopped
  • 1/2 cup of dry mini ravioli pasta (or your favorite small pasta shape)
  • 2 ears of white corn, cut from the cob
  • 1 large zucchini, halved lengthwise and sliced
  • 1 large yellow squash, halved lengthwise and sliced
  • 1/2 cup of frozen chopped spinach (or equal amount of fresh)
  • 1/2 small cabbage, cored and chopped


  1. In a large soup pot, add all broth ingredients and bring to a boil, then cover and simmer while preparing the vegetables.
  2. Add cannellinis, garbanzos, onion, potato, carrot, celery and pasta.  Bring back to boil for 5 minutes.
  3. Add corn, zucchini, and yellow squash.  Cover and reduce heat to simmer.
  4. Check the potatoes, carrots and pasta for doneness.  When tender, add spinach and cabbage.  Simmer for 10 minutes.
  5. Serve topped with grated parmesan.

Potato Leek Soup

Soups are one of my favorite things to cook up, particularly on chilly days like today.  A thick and creamy potato soup with the leeks I picked up from yesterday’s farmer’s market sounded like it would hit the spot!


I was really excited to come home from the farmer’s market with these gorgeous leeks yesterday.  I nearly skipped my way into the kitchen with them.  “Hey Bikenut!  How would you like some potato leek soup?” I asked.  “Eh.  I don’t really like it.  I’m picky about my soups.”  *sigh*  That bubble was burst rather quickly.

Dejected, I sat in front of my computer, scouring the internet for a decent recipe for these leeks that didn’t involve putting them into soup with potatoes, because apparently Bikenut was burned out on potatoes too.  I found an awesome looking potato and leek gratin recipe, but again, potatoes.  I opted not to do anything with them last night, since I felt suddenly uninspired.


What's not to like? Sheesh.

This morning when I got up, I saw those leeks sitting there, longing to be joined with potatoes in a comforting soupy concoction.  I turned to Bikenut and said, “I’m going to make potato leek soup, even though you don’t like it.  I’ll eat it every day this week for lunch if I have to, but I’m making it!”  He didn’t mind, so long as I wasn’t making HIM eat it, I suppose.

I went to work cleaning and slicing the leeks.  The dark green tops are very tough, so I only use the white and light green parts of the leeks, making sure to clean them well.  I usually split them in half lengthwise and fan the layers of the leek under running water to get all the silt and such out of them.  I cut them into roughly 1/2″ pieces, and tossed them into my pre-heated, enameled cast iron pot with a little olive oil and butter.


I seasoned the leeks with sea salt and fresh ground pepper, a tiny dash of nutmeg (since it does great things for cream dishes), a little onion and garlic powder, and a few shakes of dried thyme.  When the leeks started to soften, I added the peeled and cut potatoes.


I stirred the leeks and potatoes together, added a little more of each seasoning, and let the mixture cook a bit longer before adding the chicken broth.  Once the broth went in, I turned up the heat to bring it to a boil, then covered the pot, turned the heat down to a simmer and let it sit until the potatoes were nice and tender.


After about 25 minutes or so, my potatoes were cooked through.  I wanted to preserve a little bit of the chunky potato and bits of leek in the final product, which meant that I really didn’t want to break out the stick blender and zap away all of the texture.  Instead, I took my trusty potato masher and went to smashing the potato bits into the soup.  This didn’t result in a texture that I was all that pleased with, so I ended up using the stick blender anyway, but made sure not to completely blend away every bit of potato and leek.

Now I was ready to add the cream.  I actually used half-and-half, but you could use whatever you have on hand — milk, heavy cream, half-and-half.  Heck one of my friends is lactose intolerant and uses a non-dairy creamer when a recipe calls for milk or cream.  I haven’t tried that one myself, but anything she ever brought to share was always good, so I’ll trust her on that one.  Anyway, in went the half-and-half.  I brought the soup up to a quick boil then shut it off.


I dished myself a nice bowlful of soup, and topped it with some cheddar cheese, and a nice crispy bit of bacon.  Mmmm, so good!  I think I could handle eating this all week!



Potato Leek Soup


  • 4 leeks, white and light green parts only
  • 3 large russet potatoes
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1/2 tsp thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder (or substitute fresh)
  • 1/8 tsp nutmeg
  • Sea salt and pepper to taste
  • 32 oz chicken broth
  • 1 cup half-and-half (can substitute milk or all cream)


  1. Trim, wash, and cut leeks into 1/2″ pieces.
  2. Peel and cut potatoes into 1″ cubes.
  3. In a large stock pot, add oil and melt butter over medium high heat.
  4. Add sliced leeks, salt and pepper.  Stir occassionally.
  5. When leeks begin to soften, add potatoes and all other spices.  Stir to coat.
  6. Add chicken broth and bring to a boil.
  7. When pot comes to a boil, cover and turn heat down to a simmer.
  8. Simmer for 25 minutes, or until potatoes are cooked through.
  9. Using a blender (countertop or stick blender), blend soup until almost smooth.
  10. Add 1 cup of cream (or more for desired consistency) and return to boil.
  11. As soon as soup begins to boil, stir and remove from heat.
  12. Serve with shredded cheddar cheese and crispy bacon bits.