I wrote about fighting off the winter blues last week. It's amazing what some sun, a good book, and laughs with friends can do to help alleviate a gloomy mood.
This past weekend was a welcome reprieve after the bitter cold early February brought to the city. Our radiators, which usually sound like freight trains steaming through the apartment, quieted down then shut off. Saturday morning we woke up to a flood of sunshine and the familiar sound of birds chirping. I rushed over to open the windows and announced, "Spring is here!". It's not.... this week brought blustery winds, rain, and I put away all hopes of putting away all sweaters.
Even though last weekend's warmth was short lived, Spring IS coming. It's really just around the corner. If nothing else, my sinuses are living proof. They've started to pack their bags for their yearly spring time attempt to evacuate my head.
The short glimpse of warmer weather was enough reason to go outside and take advantage of the sunshine. I celebrated with long walks around the neighborhood, dress shopping, brunch, even an ice cream cone! We also cooked, a lot. For the first time in weeks. Prosciutto and spinach pizza, pesto pasta salad, warm root vegetable + grain salad (recipe soon), and the highlight of the weekend: Ian's Chicken Corn Chowder.
I've talked about this soup before, it's my absolute favorite. Loaded with flavor, it manages to be both light and hearty. The perfect Snap You Out of the Winter Blues and Get You Ready for Spring dish. I love this soup so much I crave it more often than chicken noodle, which is saying A LOT. I'm not going to wax poetic about it because that will just stand between you and this recipe. Make this soup, sop it up with a crusty piece of bread, and I guarantee you'll be full but heading back into the kitchen for seconds. Enjoy!
Ian's Chicken Corn Chowder
- 2 cans creamed corn
- 2 cans regular corn
- 2 cartons chicken broth
- 1 can evaporated milk
- 1-2 carrots, diced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 bunch scallions, chopped
- 2 Yukon Gold potatoes, diced
- 1 pack chicken breasts, diced
- 1/4 cup flour + enough water to make runny paste for thickening
- 1-2 tsp. paprika, to taste
- 1-2 tsp. salt and pepper, to taste
- In a large, heavy bottomed soup pot caramelize the onions and add potatoes.
- Cover the onions and potatoes with all the chicken broth. Bring to a rolling boil.
- Once the potatoes are tender, add carrots and bell pepper. Turn down the heat to medium, stirring often.
- Stir in the evaporated milk.
- Make a mixture of the flour and water until you have a runny paste. Stir into the soup.
- Turn down the heat to simmer and continue to stir until your chicken is tender. Really, really stir.
- Add paprika, salt, and pepper. Let simmer for another 2-3 min. then toss in scallions.
- Remove from heat and serve with a side of warm, crusty, Italian bread.