SOUP SATURDAY: REGIONAL SOUPS

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Third Saturday of October, I’m joining the fun event hosted this month by Ashley from Cheese Curd in Paradise. She picked Regional Soups as theme, hoping we would all feature a soup that is typical of our state. Google is one of my best friends, but this time it let me down. No matter how hard I tried to trick it into giving me some variety for recipes from Kansas, it was set on…. Steak Soup. For someone born and raised in Brazil, the words steak and soup cannot be present in the same sentence. Unless the soup was a first light course for that juicy steak grilled medium-rare. But, in the name of joining the party, I asked Phil how he felt about it. His reaction:  No, thank you. I like my steak grilled. Medium-rare. See? We are very compatible, in case you did not notice. I had two options, decline to participate, or be a bit more flexible with definitions. Since you are reading this post, you already know my choice. Kansas has great corn. And after hitting “publish” on this post, I might need a great lawyer.

KANSAS CORN CHOWDER
(inspired by Cookin Canuck)  

1 tablespoon grapeseed oil
1 shallot, diced
1 stalk celery, diced
1 red bell pepper, diced
1 (4 oz.) can diced green chiles
2 + 1/2  cups chicken broth
1 cup + 1/2 corn kernels (from about 4 corn cobs)
3/4 teaspoon of salt, divided
1/4 tsp ground pepper
1/8 cup all-purpose flour
2 cups low-fat milk
3 cooked chicken breasts, boneless, skinless, shredded
3/4 cup shredded Cheddar cheese
fresh cilantro leaves

Heat the grapeseed oil in a large saucepan set over medium heat. Add the shallot, celery and red pepper and cook stirring very now and then until fragrant, 3 to 5 minutes. Add the green chiles and cook briefly. Add about 1/4 teaspoon of salt. 

Pour in the chicken broth, bring the mixture to a boil, then reduce heat add the corn and simmer for 5  minutes. Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth. Slowly whisk the milk mixture into the soup, along with the remaining 1/2 teaspoon of salt and pepper. Cook, until the soup is thickened, about 5 minutes. Stir in the shredded chicken meat and the Cheddar cheese. Serve right away when the cheese melts, with some cilantro sprinkled on top. Adjust seasoning. 

ENJOY!

to print the recipe, click here

Comments: Since I had already pushed the envelope coming up with a chowder as a recipe for Kansas, I went even wilder and cooked the chicken sous-vide. How about that for breaking all rules? You simply cannot beat the perfect texture sous-vide does for boneless chicken breasts. Of course you can use leftover roast chicken, or regular top of the stove poached meat, it’s all fine. The shredded chicken is added just at the end, right before serving. You can also omit it for a full-veggie version, using vegetable stock or even water instead of chicken stock.  I had a lot of fun making this soup, even if the corn husk attacked me.

Felt very virtuous with my prep work!

I bought fresh corn and shucked it myself, to collect the beautiful kernels for my Kansas Soup. As I was shucking the very first corn, while pulling the husk back, it caught the fingernail of my little finger. Pulled it upwards and back almost breaking it midway into the tip of the finger. Have you ever done that? I tell you, it hurts. I saw many of the constellations of the Milky Way passing fast in front of my eyes. Or so it seemed. Stuck my finger in an ice bath, cut the fingernail as close as possible to the finger, and moved on.

Corn 1 x 0 Sally

This soup turned out quite amazing!  I think next time a little cayenne pepper will be added, I’d like slightly more heat. I swirled a little Sriracha over my bowl, just because. You can do the same.  Compared to many corn chowder recipes around, this one is a little more restrained in terms of calories, as I used a lot less flour to thicken the soup, and also opted for low-fat milk instead of a load of heavy cream. Trust me, this was luscious enough the way I made it. We were very happy with it, and the chicken makes it a full meal.

 

If you’d like to see what my virtual friends prepared for their Regional Soups, click on the link at the very bottom of the post. Ashley, thanks for hosting!

Guess what, folks? Next month yours truly will be hosting the event!  I can hardly wait!

ONE YEAR AGO: Impossibly Cute Bacon and Egg Cups

TWO YEARS AGO: Pulling Under Pressure

THREE YEARS AGO: Cooking Sous-vide: Two takes on Chicken Thighs

FOUR YEARS AGO: Miso Soup: A Japanese Classic

FIVE YEARS AGO: On my desk

SIX YEARS AGO: A must-make veggie puree

SEVEN YEARS AGO: Vegetarian Lasagna

EIGHT YEARS AGO:  Brazilian Pão de Queijo

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39 thoughts on “SOUP SATURDAY: REGIONAL SOUPS”

  5. Loved your post! I think corn chowder is perfect! I don’t think I would want my steak in a bowl of soup, either…. So sorry about your fingernail..I have done the same thing and it does make one see many stars. I love the idea of using the sous-vide. It does make chicken…and steak…so much more tender and flavorful! Thank you for sharing.

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  13. I usually pass on chowder because it can be so rich, but I like that you used low fat milk instead of the cream option, it appeals to me so much more!
    Sous vide chicken breasts….? I cook endless chicken breast for the boys, who are always in search of soft tasty chicken, is that what sous vide gives you? Can you cook marinated chicken in a sous vide too?

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  15. Hi Sally, I just finished making this soup and you are spot on about it not needing the calorie loaded cream. It is delicious with the low fat milk, thickened with the small amount of flour. I, too, am a tweaker so I had to add a bit of dried tarragon to bring out that bit of elegance in the soup. Lovely! I also spiked it with a bit of smoked chipotle, black pepper for a touch of heat and that worked well.
    Thanks for another delicious soup recipe. If I am not eating a veggie loaded green salad for lunch, my next choice is a veggie loaded, healthy soupl
    I cooked my chicken breasts in chicken stock, enhanced with a bit of Better Than Boullion Chicken Base. It came out moist and delicious.

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    • I can see how if you grow up with steak soup you might really enjoy it – I might try it sometime just to see what it’s all about – don’t tell my Brazilian friends and family 🙂

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