Family Recipes Cookbook

The cookbook I never got around to finishing…

Southwestern Chicken Chowder 12/28/2013

Filed under: Fall,Karin DeArmas,Reijo Pitkanen,Soups,Stove Top,Winter — kdearmas @ 1:19 AM

This recipe is a work in progress. I will be amending it as I refine what I want out of it.

The reason for exploring this was to find a recipe that would allow me to use the chicken after making Beer Can Chicken. Our main reason for making Beer Can Chicken is to make Chicken Stock, but we end up with about 4-5 pounds of chicken left over and few recipes to do something easily.

First, after we tear the chicken off the bones, we are left with about 4-5 pounds. Using our new (as of 2013) Food Saver, we create 1-pound bags of chicken for later use. This Chicken Chowder recipe calls for about 1 ½- 2 pounds of chicken. I’ve modified the recipe as I’ve done it so far.

I started with this Chicken Chowder recipe, but immediately modified it.

Major departures:

  • Substituted black beans for potatoes. Major improvement as far as we’re concerned.
  • Dramatically increased the amount of chicken to about 1 ½- 2 pounds.
  • Liberal use of Tiger Sauce in addition to Creole seasoning/salt.
  • Like with most of my soups, I don’t like chunky vegetables or meat. So I tend to use my Cuisinart to finely dice vegetables and chicken. It’s entirely up to you.

Ingredients:

6 slices bacon, diced

1/2 cup diced celery

1 15 oz. can of black beans

1 cup diced onion

1/2 cup diced carrot

3 tablespoons flour

2 1/2 cups chicken broth

1 teaspoon Creole seasoning or seasoned salt

Tiger Sauce (or preferred hot sauce) to taste; I use about a quarter cup.

1 cup corn kernels

1 1/2 cups half-and-half

1 1/2 to 2 pounds cooked chicken (see Beer Can Chicken)

1 can (14.5 ounces) diced tomatoes

salt and pepper, to taste

 

Preparation:

  1. Fry bacon in a large saucepan or Dutch oven
  2. Remove to paper towels to drain
  3. Add butter to bacon drippings, if necessary, to make 3 tablespoons.
  4. Add celery, onion, and carrot. Saute, stirring constantly, until onion and celery are tender.
  5. Stir in flour until well incorporated.
  6. Add chicken broth and seasoning or seasoned salt, stirring to blend well.
  7. Cook—stirring—until  thickened.
  8. Cover and simmer for ~12 minutes.
  9. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender.
  10. Add half-and half and tomatoes. Heat through and taste.
  11. Add black beans
  12. Add salt and pepper, as needed.
  13. Serve with tortilla strips on top and additional hot sauce as desire.
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