OK, so I had some leftovers that I needed to use up. I needed something I can take to work for my lunches, and I was feeling a little creative. So this is the result of the idle time I had on my hands yesterday…..
Roasted Corn and Chicken Chowder
Like I said, this was basically from scratch and leftovers so this roughly what I used and the amounts I used…
- 1/4 cup of Onions chopped (leftover veggies in the fridge)
- 1/4 cup of Celery chopped (leftover veggies in the fridge)
- 1 3oz pkg of Bacon Crumbles (in the cupboard)
- 1 to 1-1/2 cups chopped up chicken breast (left over from the roast chicken I had for dinner)
- 3 cloves of roasted garlic (mashed) (roasted at my neighbor’s house the night before)
- 1 can of yellow and white corn (Drained and the water saved for later)
- 2 tbsp. of chicken soup base and seasoning
- 2 tbsp. butter
- 1 cup cream (Half & Half)
- 1 cup milk
- 1 tbsp. Parisien (Bonnes herbs) from Penzeys Spices (a blend of chive, dill, basil, tarragon, chervil and white pepper)
I did a quick sauté/sweat of the celery, onion, garlic and bacon together in the bottom of my soup pot with 2 tbsp butter and a pinch of sea salt. (about 5 minutes)
To that I added the water from the corn, the soup base and an additional 1 cup of water. I stirred it until the base was dissolved. Then I added the corn, chicken, and mixture of cream and milk. (I didn’t have enough cream for 2 cups so I used a blend of milk and cream) and the Parisien herbs and let simmer for 20-30 minutes to let the flavor blend.
I am sure I did a few other minor tweaks for flavor with additional Sea salt, Cracked Black pepper, Soup base, and Roasted garlic. It turned out pretty tasty and I have 3 containers in my fridge for lunches this week.
Until next time… Savor each day!