Thursday, February 13, 2014

chicken, corn, and black bean chowder.

This is one of those soups that takes time, if you have it or are willing to make it. And there is a short cut version as well. I did the whole thing in my slow cooker.

Day One:
1 whole chicken -- neck and organs removed, washed 
1 onion, chopped2 medium carrots, rough chopped 
1 stalk celery, rough chopped 
5 cloves garlic salt, pepper, paprika (or whatever else you would like to rub on the bird) 
1 cup white wine
Pat the chicken dry and rub with salt, pepper, and paprika.
Put the vegetables and garlic in the bottom of the slow cooker and the chicken on top. Add the wine and turn the cooker on low. Let it cook overnight, or for at least six hours. 

Remove the bird and pull the meat off the bones. Discard the skin. (You can save the bones to make more stock later.) Pour the liquid in the slow cooker through a sieve or chinois or some cheesecloth and put it in the refrigerator to cool. (The fat will separate and will be easy to remove.Discard the vegetables.

SHORTCUT VERSION: Buy a roasted chicken and a box of chicken stock. 

Day Two:
4 tablespoons butter or olive oil 
1 or 2 poblano peppers, diced (depending on the heat you want) 
1 onion, diced 
2 cups corn kernels (this time of year, I use frozen ones 
1 tablespoon cumin 
1 tablespoon dark chili powder 
salt and pepper
Melt the butter or heat the oil in a large sauté pan. Add the peppers and onions, along with the cumin, and cook until tender -- about 5 minutes. Add the corn and chili powder. Stir and cover. Check and stir occasionally. Cook for another seven or eight minutes. Empty pan into slow cooker and add
2 medium sweet potatoes, diced 
1 small can of crushed pineapple 
shredded chicken (from Day One) 
stock (from Day One) and enough water to make four cups
Set slow cooker on low and let it cook overnight once more (or you could do it on high for two to three hours). The next morning, turn the cooker to high and add
1 can black beans, drained and rinsed 
1 cup heavy creamsalt and pepper to taste
Turn it to high and let it cook for another hour or so. Another option here is to move everything to a stock pot and add the beans and cream while it is on the stove. For that matter, all of Dayer  Two could be done on the stove. The slow cooker just lets me make a great soup in the background.