It's no secret, my favorite time of year is Autumn. Sadly here in Southern California the "Fall" lasts for about three days, just enough time to get out ye 'ol comfort food recipes. Last night was the Harvest Moon... that being the full moon that occurs closest to the Autumn Equinox.
I see it as the gateway to the best season for cooking, baking and entertaining. I mean c'mon... just look at a calendar.... you've got Rosh Hashanah, Yom Kippur, Columbus Day/ Canadian Thanksgiving, Hop-tu-Naa, Halloween ( of course), St. Martin's Day (don't forget to get your St. Martin's ham and share with all) and finally American Thanksgiving to round out the none stop parade of food festivals.
There really isn't a lack of celebrating at our house. We welcomed the Autumn with a gigantic fire in the fire pit of eucalyptus and almond wood with the odd rosemary sprig thrown in every once in a while. This type of cooler weather begs for cashmere sweaters, single malt scotch and of course, comfort food (although to some members of my family "comfort food" IS single malt scotch)... ahem.
Cook the bacon
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.
Cook the vegetables and chicken
Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.
Finish the chowder
Stir in the green onions, thyme, red pepper flakes and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Should serve 4 or 6 if you are serving in cool tea cups at a special lunch... I ladle it into a HUGE coffee mug with some crunchy bread :o)
I see it as the gateway to the best season for cooking, baking and entertaining. I mean c'mon... just look at a calendar.... you've got Rosh Hashanah, Yom Kippur, Columbus Day/ Canadian Thanksgiving, Hop-tu-Naa, Halloween ( of course), St. Martin's Day (don't forget to get your St. Martin's ham and share with all) and finally American Thanksgiving to round out the none stop parade of food festivals.
There really isn't a lack of celebrating at our house. We welcomed the Autumn with a gigantic fire in the fire pit of eucalyptus and almond wood with the odd rosemary sprig thrown in every once in a while. This type of cooler weather begs for cashmere sweaters, single malt scotch and of course, comfort food (although to some members of my family "comfort food" IS single malt scotch)... ahem.
That aside, put on your comfy "go-to" cashmere cardigan and cook up a cauldron of spicy Chicken Corn Chowder ... my favorite "go-to" signaling that summer has definitely moved on ... "Good bye Summer"!
Oh, here it is now...
What you'll need:
- 4 bacon slices, chopped (um, YES!)
- 1 large red bell pepper, seeded and chopped
- 4 cups fresh or frozen corn kernels
- 3/4 lb. Yukon Gold potatoes, cut into 1/2-inch
chunks - 3 cups chicken broth
- 1/2 cup dry white wine (and again... YES!)
- 1/2 cup sweet vermouth
- 3/4 lb. boneless, skinless chicken breasts, cut
into 1/2-inch chunks - 6 green onions, white and pale green parts,
thinly sliced - 3 Tbs. minced fresh thyme
- 1/8 tsp. red pepper flakes (more if you like more heat)
- 2 1/2 cups half-and-half
- Salt and freshly ground pepper, to taste
How to do it:
Cook the bacon
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.
Cook the vegetables and chicken
Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.
Finish the chowder
Stir in the green onions, thyme, red pepper flakes and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Should serve 4 or 6 if you are serving in cool tea cups at a special lunch... I ladle it into a HUGE coffee mug with some crunchy bread :o)
Yep. Deeeeeeeeelish.
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