Sunday, June 24, 2012

The best chowder ever... and a darn good grilled cheese!

So, still behind.  Always behind.  le sigh.  BUT... Catching up!

A while back, despite the beautiful weather, a creamy chicken soup sounded good.  And if I remember correctly, the weather actually cooperated and cooled down a bit the day we made it.  Thanks, Mother Nature! (This was at the end of May, not terribly recently.)

A lot of this was "What do we have in the kitchen that would be good in this soup?"  But I was really REALLY happy with how it turned out.  It was DELICIOUS.  But it took us a while to figure out what to call it, so we're settling on "Earthy Chicken Chowder" for now.  If you make it and come up with something better, comment and let us know! (Also, not the best picture, but believe me, it tastes better than it looks.)

Earthy Chicken Chowder

3 Chicken Breasts
8-10 c. Water
4 Chicken Bouillon Cubes
2 Potatoes, Cubed
2 Carrots, Chopped
3 Stalks Celery, Chopped
3-4 Cloves Crushed Garlic
1/3 c. Green Onions, chopped
1-2 T. Olive Oil
1/2 c. Fresh Parsley, Chopped
1 large sprig Rosemary
1 pkg Dried Wild Mushroom Mix
1 T. Black Truffle Pieces in Oil
2 c. Fat Free Half and Half
1/4 c. Rosemary Asiago, shredded
4 T. Butter
1/4 c. Flour
1/2 c. Fat Free Half and Half (Yes, it's here twice on purpose!)
Salt and Pepper to Taste 
(1 T. Onion Powder)

  1. Boil chicken in large pot.  Remove from water and dice. 
  2. Put dried mushrooms and 1 cup of the water the chicken was cooked in into a bowl to soak.
  3. Boil remaining broth to reduce to 4-6 cups.
  4. Add bouillon and potatoes.
  5. In skillet, sautee carrots, celery, onions, and garlic in olive oil and 1 tablespoon butter with salt.
  6. Chop soaked mushrooms and add to soup.
  7. Add sauteed vegetables, rosemary, parsley, truffles, and any other seasonings you desire (we added onion powder) and simmer until vegetables are tender, stirring occasionally.
  8. Add half and half and asiago.
  9. In a small pan, melt 3 tablespoons butter.  When melted, add flour and cook, stirring constantly, for 3-5 minutes.  Add 1/2 c. Half and Half while stirring.
  10. Add roux (flour mixture) to the large pot and stir in. 
  11. Add chicken meat.
  12. Remove rosemary stem (needles will have cooked off into the soup).
  13. Warm through and serve.
SOOOoooooo worth making.  Really.  Would I lead you astray?

We had ours, as you might have noticed from the images above, with grilled cheese.  Cept our grilled cheese had a roquefort parsley butter (to be explained in a later post by Dante), Swiss cheese, and Morel and Leek Jack cheese.  It was a little rich, but very good.  Especially dipped in the soup.

So... there's an actual recipe for you to make up for not posting for so long!

Happy Cooking!