Another Soup, with Bacon…
Today we had wonderful weather, double digits, in centigrade, the whole day, what about you? How goes the weather wherever you are? My day was very uneventful and boring. I spent a bit of my evening looking for interesting facts about soup and here they are:
Why do we “eat rather than drink soup” several answers popped up, the first one: because soup is considered part of a meal, it can only be eaten and not drunk, but then I wondered, isn’t wine, beer, juice or water also considered part of a meal and yet we still drink them?
The second answer: soup is eaten because it’s not served in beverage glasses, so the moment you serve soup in a beverage container like a mug, carton or thermos, you are drinking the soup, if it’s in a bowl and you are spooning it, then you are eating the soup, so whether you eat or drink soup depends on what the soup is served in.
The third answer: if the consistency is lumpy, you are eating soup, if its more on the watery side then you are drinking the soup. So consistency of the soup is very important in judging whether you are eating or drinking the soup.
Fourth answer: I was taught since childhood to eat soup regardless of serving the soup in a bowl, cup or thermos. Soup can only be eaten.
Fifth answer: soup is drunk and eaten at the same time because there are solids like carrots or noodles and liquids like water and broth so the correct word is ‘eat-drinking’ the soup.
The last and final answer: dah…you slurp and swallow the soup so you are neither eating nor drinking the soup. (I stopped here because I thought, omg this conversation can go on forever).
Today I want to share the recipe for chicken Chowder, with bacon and corn of course. Of late I have met numerous bacon lovers so these days I talk freely about bacon, without hesitation. I usually serve this soup as a complete meal (so I must be eating it) in a bowl (so I still must be eating it) and it has chunks of vegetables and chicken in it (I must be eating it), but also has broth in it so I must be drink-eating the soup.
Whether you drink, eat, slurp or swallow your soup, I hope you will enjoy it. Does it matter how it goes into the stomach?
Creamy Chicken and Corn Chowder
Preparation time: 15 minutes; Cooking time: 40 minutes; Serves: 4-6
- 50g (2oz, 3 tablespoons) butter or margarine or 3 tablespoons extra virgin olive oil
- 5 slices bacon, chopped (optional)
- 2 medium onions, peeled and chopped
- 2 stalks celery, trimmed, stringed, scrubbed, and sliced
- 1 cup diced carrots
- 350g (12½oz) potatoes, peeled and sliced
- 50g (2oz, 5 tablespoons) all-purpose flour
- 1200ml (5 cups, 40fl oz) chicken broth (stock)
- 2-3 cups cooked chicken, diced (or grilled/rotisserie)
- 1 cup corn kernels
- Salt and freshly ground black pepper
- 150ml (⅔ cup) 35% (whipping) cream
- Melt the butter in a pan. Cook bacon until lightly browned. Add the onions, celery, carrots and potatoes and cook for 8 minutes or until onion is soft.
- Add the flour, reduce heat and continue cooking for 2 minutes. Remove the pan from the heat, then gradually stir in 1000ml (4 cups, 34 fl oz) of the stock. Bring to the boil, stirring constantly, then simmer for 15 minutes or until vegetables are almost cooked. Add more stock if required.
- Add the chicken, corn kernels, salt and pepper, and bring back to the boil, then simmer for a further 5 minutes, or until vegetables are cooked, and chicken is heated through, also stirring from time to time.
- Remove the pan from heat, stir in the cream. Gently reheat until piping hot but not boiling (you can sprinkle some shredded cheese at this point, if you want). Serve immediately.
Points to note:
- For diced chicken you can also use left over rotisserie, or grilled chicken. I always have left over chicken of some sort and I’m always looking for innovative ways to use it.
- Variations: add capsicum (bell peppers), deseeded and chopped for more flavor; you can also add shredded cheddar cheese or any other cheese or ingredient that suits your palate and mood.
- Serve with: garlic bread and a salad.
- Last Updated: August 30, 2019
Step By Step Photos
Please, always remember to assemble all ingredients before you start.
Melt butter in a pan, or add extra virgin olive oil to pan.
Cook the bacon, until nicely browned. If you don’t like bacon, suit your palate and just omit it, but it does enhance the flavour.
Add onions, celery, carrots and potatoes.
Cook the onions, celery carrots and potatoes for eight minutes or until onions are soft.
Add the flour
reduce heat and continue cooking for 2 minutes
Remove the pan from the heat, then gradually stir in (4 cups, 34fl oz) of the stock.
Bring to the boil, stirring constantly, then simmer for 15 minutes or until the vegetables almost cooked. Add more stock if required.
Add the chicken, corn kernels, salt and pepper and bring back to the boil.
Simmer for a further 5 minutes, or until vegetables are cooked, and chicken is heated through, also stirring from time to time.
Remove pan from heat.
Stir in the cream. Gently reheat until piping hot but not boiling (you can throw in some grated cheese at this point if you want). Serve immediately.
I really enjoyed EATING this soup, as a complete meal. It was very filling…
Enjoy your soup and please give me a feedback Did you eat, drink, swallow or slurp the soup?
myfavouritepastime.com Last updated: 30 August 2019