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Chicken Corn Chowder


Suddenly it's cold..... in the middle of summer, when it's supposed to hit the highest in the thermometer.   It feels strange taking out the sweaters.   Just when I am starting to enjoy this cool summer weather, the heat is forecasted to return and reign again at the beginning of August.  Bahh! 



The cold summer days made me think of making some hot soup.  Chicken corn chowder is one of my favorites.  It is a dish that I can enjoy without being bothered by one ingredient I am not so fond of - milk.  Well, with all the fairly tasty ingredients around it, the milky taste is overtaken.   Yes, some people can be strange.   I get to substitute my calcium intake with parmigiano reggiano. 


I think it is North American in origin and is derived from clam chowder with the clams substituted with corn.  This is one of the first recipes I learned when I was still learning my way around the kitchen.   I learned the basics from a very simple cookbook that a friend gave me when I got married.  This cookbook has not left my kitchen from then on because it never failed me with its precision in quantities & taste.  As the years passed and as I repeatedly cooked this dish, I kept on modifying the method & ingredients until I came up with how it is now.  I saw a lot of versions at the internet, some making my recipe pale in comparison but this is the taste that I have learned to love so I am sticking to it. 


 

Chicken Corn Chowder

Ingredients:
Serves 4
  • 1 liter water
  • 200 g. chicken (white meat) 
  • extra virgin olive oil 
  • 1/2 onion, minced
  • 150 g. pancetta affumicata, diced
  • 225 g. canned corn kernels or 2 ears of corn 
  • 1 potato, diced 
  • 3 tablespoons flour 
  • 250 ml. milk
  • chives, finely chopped
  • pepper
  • salt
Directions:
  1. Put the chicken in a pot with cold water.  Bring to a boil.  Add some salt.  Reduce the heat and simmer for 30 minutes.  Strain the chicken then chop or shred to small pieces.  Set aside.  Save the broth.  
  2. In another pot, sautè the onions in extra virgin olive oil.  Add the pancetta affumicata then toast.  
  3. Add the chicken.  Toast for 5 minutes.  
  4. Add the corn kernels, potato & flour.
  5. Pour the chicken stock.  Boil.  
  6. Add the milk & chives.  Season with salt & pepper. Simmer for another 10 minutes on low fire.  




Location: Rome, Italy