Bacon,Potato,Corn chowder with sherry
If you ask me what kinds of soup I like a lot, I would say it will be Potato soup. Potato soup is one of the reason I walk in to Panera Bread. Their potato soup is very creamy and it has Bacon bits, and very tasty enough to make Palette Sit pretty twirl dance for it hoping for a little lick.
Potato soup has been always one of my favorite soup and I have tried many recipes in the past. Some recipes were using instant mashed potato flakes, some recipes called for left over mashed potato, some called for puree the half of soup in blender to create the stew-like thick consistency. Result was not satisfactory to me. When you stir the soup, it feels like thick consistency but when it sits a second or two, the potato bits seem to sink down in the soup and, I did not like the result.
After many recipes to try, I came up with Bacon,Potato,Corn chowder with sherry. I think I have found the way to make the soup thick consistency without separating potato and soup itself. This is potato soup with twist.
So, how do you make "Bacon,Potato,Corn chowder with sherry"? Here is how.
1. To a sauce pan, add Extra virgin olive oil, 1 tbs of butter, and add 1 Russet Potato cut into 1 inch chunk, 1 chopped onion and cook till onion gets transparent.
2. On small skillet, cook strip of bacon to crisp up and when it is done, rest on paper towel
3. When onion gets transparent, add 4oz canned whole corn kernel, about 2tbs of flour, and cook a little, then add chicken broth enough to cover the potato you are cooking
4. When potato became fork tender (meaning you can stick your fork into potato), with potato masher, mash the potato a bit but make sure to leave some potato chunk in the soup. This will help thickening the soup.
** I use potato masher to mash beans in making of chili.This also helps to thicken up the chili.
5. Season the soup with Molton brand "Nature's Season" and add about 1/4C or so of heavy cream and simmer till your soup thicken enough.
6. When soup gets thicken enough, taste the soup and if it taste ok, add capful of dry sherry and stir.Then, add crisp bacon bits.
** This recipe will be about 2-3 adult servings if you serve as main dish.
** I usually hold one strip of crisp Bacon with my left hand, chop the bacon with kitchen scissor over the soup. And if you got chives,you can use the same technique and add chive to the soup.
** If you prefer, you can add old bay seasoning after adding heavy cream, and emit bacon but add chunk of raw shrimp or lump crab meat when you are about done, and cook through. Then, right before serving, add capful of dry sherry, stir and serve. This would taste like she crab soup, and taste like spicy chowder as well.
For side, how about Mango chipotle chicken sub sandwich?
So, how do you make "Mango chipotle chicken sub sandwich"? Here is how.
1. Boil the chicken breast in water with splash of Sake.
2. When chicken breast is cooked through, cool it down, and shred the chicken, add Mango Chipotle BBQ sauce (You can get the BBQ sauce at grocery store) mix well
3. Cook Bacon in skillet to crisp,let it sit on paper towel when it is done
4. Cut Italian sandwich from side and toast lightly. Then, on bottom part, put some mango chipotle BBQ chicken, 1 strip of bacon broke into half and place next each other, add low moisture shredded Mozzarella cheese and add small bits of fresh Mozzarella cheese and broil in oven till cheese gets melt nice, and cover the top and serve.
** Fresh Mozzarella contains moisture more than shredded cheese and should not be used a lot. If you put too much of Fresh Mozzarella on sub, you will see a puddle of water coming from fresh mozzarella. Fresh Mozzarella makes the sub buttery and tastes good.
** If you had leftover chicken, you can freeze them.
Enjoy!
Potato soup has been always one of my favorite soup and I have tried many recipes in the past. Some recipes were using instant mashed potato flakes, some recipes called for left over mashed potato, some called for puree the half of soup in blender to create the stew-like thick consistency. Result was not satisfactory to me. When you stir the soup, it feels like thick consistency but when it sits a second or two, the potato bits seem to sink down in the soup and, I did not like the result.
After many recipes to try, I came up with Bacon,Potato,Corn chowder with sherry. I think I have found the way to make the soup thick consistency without separating potato and soup itself. This is potato soup with twist.
So, how do you make "Bacon,Potato,Corn chowder with sherry"? Here is how.
1. To a sauce pan, add Extra virgin olive oil, 1 tbs of butter, and add 1 Russet Potato cut into 1 inch chunk, 1 chopped onion and cook till onion gets transparent.
2. On small skillet, cook strip of bacon to crisp up and when it is done, rest on paper towel
3. When onion gets transparent, add 4oz canned whole corn kernel, about 2tbs of flour, and cook a little, then add chicken broth enough to cover the potato you are cooking
4. When potato became fork tender (meaning you can stick your fork into potato), with potato masher, mash the potato a bit but make sure to leave some potato chunk in the soup. This will help thickening the soup.
** I use potato masher to mash beans in making of chili.This also helps to thicken up the chili.
5. Season the soup with Molton brand "Nature's Season" and add about 1/4C or so of heavy cream and simmer till your soup thicken enough.
6. When soup gets thicken enough, taste the soup and if it taste ok, add capful of dry sherry and stir.Then, add crisp bacon bits.
** This recipe will be about 2-3 adult servings if you serve as main dish.
** I usually hold one strip of crisp Bacon with my left hand, chop the bacon with kitchen scissor over the soup. And if you got chives,you can use the same technique and add chive to the soup.
** If you prefer, you can add old bay seasoning after adding heavy cream, and emit bacon but add chunk of raw shrimp or lump crab meat when you are about done, and cook through. Then, right before serving, add capful of dry sherry, stir and serve. This would taste like she crab soup, and taste like spicy chowder as well.
For side, how about Mango chipotle chicken sub sandwich?
So, how do you make "Mango chipotle chicken sub sandwich"? Here is how.
1. Boil the chicken breast in water with splash of Sake.
2. When chicken breast is cooked through, cool it down, and shred the chicken, add Mango Chipotle BBQ sauce (You can get the BBQ sauce at grocery store) mix well
3. Cook Bacon in skillet to crisp,let it sit on paper towel when it is done
4. Cut Italian sandwich from side and toast lightly. Then, on bottom part, put some mango chipotle BBQ chicken, 1 strip of bacon broke into half and place next each other, add low moisture shredded Mozzarella cheese and add small bits of fresh Mozzarella cheese and broil in oven till cheese gets melt nice, and cover the top and serve.
** Fresh Mozzarella contains moisture more than shredded cheese and should not be used a lot. If you put too much of Fresh Mozzarella on sub, you will see a puddle of water coming from fresh mozzarella. Fresh Mozzarella makes the sub buttery and tastes good.
** If you had leftover chicken, you can freeze them.
Enjoy!
Posted by yassy at 3/21/2010 8:46 AM 
Categories: Miscellaneous (cooking)
Tags: chowder BBQ chicken sub potato soup food
Categories: Miscellaneous (cooking)
Tags: chowder BBQ chicken sub potato soup food
I LOVE corn chowder! It was a cheap and easy meal to make while I was in college. I didn't use the sherry or the cream of course, but the rest of it with milk. I'll bet you's is fantastic and much richer tasting of course.
That sandwich also sounds great and I will have to try it sometime. I will have to look around and see if I can find that kind of BBQ Sauce. Thanks for sharing some more of your fantastic recipes!
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Bacon Potato Corn chowder with sherry is something I came up with after I had a chance to taste the "She-crab soup". This is basically a potato soup meets corn chowder meets she-crab soup in a way. The restaurant I like going for "she-crab soup" pour a table spoon or so of sherry on top, and you will stir the soup before tasting it. It is real tasty so, I tried adding a dash of sherry in potato soup, and that came out real good...
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