Fall is for Soup

Dropping temperatures….

Wind and rain…


 

Falling leaves…(ignore the vibrant green grass…)

I think this all means that Fall has officially arrived!  And this means that soup season is in full force…woooooot! 🙂  So naturally, I poured, and I mean POURED over cook book after cook book, magazines, blogs, random recipe websites and whatever other resources I stumbled upon in search of a soup recipe.  “Why on earth would this be so hard?” you might ask.  “Why might you need to consult so many resources, you crazy foo’??!!”  Well…I have some very strict criteria.

  1. It must sound good (duh!)
  2. It must involve corn and potatoes (it’s a phase, okay?)
  3. It musn’t cost too much (and it would be preferable if I had a majority of the ingredients on hand)

Number 3 is probably the most limiting.  But never fear!  I found a delicious-sounding recipe, that with a few alterations, should work just great.  I showed the recipe to my roomie, Marisa, to see if she’d be interested in sharing (she agreed) and I set to work on gathering the ingredients!  Which delectable soup passed my nearly impossible criteria?  I made a variation of Parmesan-Corn Chowder, from the cook book More Healthy Homestyle Cooking by Evelyn Tribole.  She’s a Registered Dietician, and the co-author of the first book I read in an effort to learn about recovering from Anorexia.  The book is called Intuitive Eating, and I highly recommend it to anyone, weight struggles or not.

And before I get started…although the soup has parmesan in the name, I actually didn’t put any in the soup.  Refer to criteria number 3 🙂

Now, on to the food!

I began by cooking up a few chicken tenders on the stovetop, with definite plans to shred them upon their satisfactory doneness.

Next up…VEGGIES!  I really like veggies.  A lot.

There was quite a bit of choppin’ going on.  And a decent amount of crying, but don’t worry…I didn’t cut myself!!  I just have this thing with onions….

We don’t get along so well.  Not that I’m bitter or anything…

Anyways, after I dried my tears and wiped all the runny make-up off my face, I got back to work!  The time had arrived to get this baby cookin’…so bring out the chicken broth, I say!

I brought this to a boil and let it simmer for a while, until all the veggies had softened.  

While the veggies and broth simmered away, I shredded the chicken and prepared the other ingredients (frozen corn, cream corn, and cornstarch).  Missing from the photo on the right is the milk.  I didn’t want to detract from the corny-ness of the moment!  *ba-dum-CHA*!  Anyways……this is also a great time to do a little mid-cookin’ clean up!

Here we are with two kinds of corn and the chicken…just waiting on the creaminess!  (AKA…milk and cornstarch)

And here we go!  I just let it heat for a bit to warm up the milk and thicken and then……

DINNER TIME!!!!!!!!  This soup…creamy, salty, warm, filling, and the corn…the CORN!  I seriously adore corn.  Weird?  Maybe.  Do I care?  Not so much 😉  Basically, this soup = perfect fall meal.  I topped it with cheese and bacon bits, and rounded out the meal with a little salad and bread, but naturally, forgot to take a picture.  Someday I’ll learn 🙂

Parmesan-Corn Chowder

Adapted from More Healthy Homestyle Cooking

The Goods

2-3 chicken tenders, defrosted

2 cups fat-free chicken broth

2 potatoes, peeled and chopped

1 carrot (or 4-5 baby carrots) chopped

1 celery rib, chopped

1 small onion, chopped

A few twists of black pepper from the pepper grinder

3/4 cup frozen corn (or one ear, shucked)

1 can cream corn

2 cups 1% milk

2+ tablespoons cornstarch

shredded cheese and bacon bits for topping

The Plan

1. Place  chicken tenders in a frying pan sprayed with nonstick spray; cook, shred, then set aside (while the rest of the soup is cooking)

2. In a large pot, combine broth, potatoes, carrot(s), celery, onion, and pepper.  Bring to a boil, then reduce heat and simmer for 10 minutes, or until the veggies are soft.

3. Add the frozen corn, cream corn and shredded chicken to the soup.  Pour all but 2 tablespoons of the milk into the soup and corn mixture.  Allow to heat up.

4. In a cup, dissolve the cornstarch into the remaining milk, then add to the soup.  Cook and stir for another minute, or until thickened and bubbly.  Cook one more minute, adding more cornstarch dissolved in milk or water if you desire a thicker soup.

5. Serve it up and top with cheese, bacon bits, or whatever other toppings you might desire!

I definitely enjoyed this soup, and the cheese and bacon on top just, well…put it over the top!  Be prepared, though – it’s quite filling!  But I suppose that’s the point of eating…to be filled up?  Yes.

Have an excellent weekend!

Beth