Chicken & Cheddar Corn Chowder

A Feteful Life: Chicken & Cheddar Corn Chowder

I usually keep my soup eating to the fall and winter — there’s an obvious exception like gazpacho, which is served cold — but a warm soup on a warm day? Yes, I have one soup that will make me cross this culinary divide: this fresh summer corn chowder. The original recipe calls for frozen corn (which is what I use when I make this soup in the fall or winter) but with all of the fresh corn piling up at the farmer’s market and grocery store, I substitute some fresh raw corn for the frozen stuff. Another summer modification is the addition of some fresh peppery arugula when I serve the soup. It’s definitely an optional step but it’s one that I love (I might have an arugula addiction, so take this advice with a grain of salt). The arugula wilts a bit when mixed with the warm soup and adds such a burst of freshness to the soup. Give it a try, I promise you won’t regret it!

A Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn Chowder

Chicken & Cheddar Corn Chowder (adapted from Cooking Light)

Ingredients:

2-4 slices of bacon
1 pound chicken breast, cut into bite size pieces
1 cup onion, diced
1 cup red pepper, diced
2 garlic cloves, minced
4 cups low-sodium chicken broth
1 3/4 cup yukon gold potatoes, skinned & diced
2 cups fresh corn, shucked & kernels removed (about 6 ears of corn)
1/2 cup all purpose flour
2 cups 2% milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 – 2 cups of arugula (optional)

Directions:

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with crumbled bacon and arugula (optional).

 

 

 



 

Tomato, Corn & Avocado Salad

A Feteful Life: Tomato, Corn & Avocado Salad

Happy Memorial Day! On this day, the official kick-off of summer, there’s no better way to celebrate than with a backyard BBQ with friends and family. Whether I’m hosting a BBQ or just attending, I’m always trying to search for the perfect side dish and this simple and fresh one by Martha Stewart is just the ticket.

It comes together in a flash with a few simple ingredients but bursts with flavors that scream summer. There’s no cooking required – even the corn is raw and gives the dish a crisp sweetness. The only word of caution with this dish is that you really need to make it the day of the BBQ. Even with the lime juice in the dressing, the avocado starts to brown a bit after a day. So, whip this up the morning of the BBQ and serve that day.

A Feteful Life: Tomato, Corn & Avocado Salad

A Feteful Life: Tomato, Corn & Avocado Salad

Tomato, Corn & Avocado Salad (adapted from Everyday Food)

Ingredients

2 ears of corn (husk and silk removed, tip cut off)
2 pints cherry tomatoes, halved or quarted
1 avocado
2 green onions
2 tablespoons lime juice (from about 1 lime)
1 tablespoon vegetable oil
coarse salt & pepper to taste

Directions

Invert a small bowl into a large bowl and stand ear on top of the small bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

A Feteful Life: Tomato, Corn & Avocado Salad