Friday, January 27, 2017

Asian Chicken & Corn Chowder

Every time I go to Costco, I snag a rotisserie chicken. They are so good, so easy, and so cheap. I find the biggest chicken I can and wedge it into my SUV-sized cart between the behemoth pack of paper towels and enough Goldfish to survive a week of toddler tantrums. And I rely on that chicken to make fast paninis after work, Curry Chicken Salad, and Fried Rice when I can't wait for take-out.

Last time I had a Costco bird in my fridge, I whipped up Asian Chicken & Corn Chowder inspired by the Penzey's Spices catalog. It's my new favorite speedy meal, and it's perfect for these chilly January nights. It's even hearty enough to count as an official dinner in the eyes of the husband. No side sandwich needed.

The ingredients may seem like a strange combo (sesame oil and ginger with creamed corn??), but trust me on this one. It's awesome. The creamed corn adds richness and a subtle sweetness that complements the Asian flavors of the soup.

Next time you grab a rotisserie chicken (or if you have leftovers of Amy's Roasted Chicken), give this soup a try. I hope you enjoy it as much as we do.

Let's get cooking!
Erin


Asian Chicken & Corn Chowder
Adapted from Penzey's

2 tablespoons sesame oil
2 cups cooked chopped chicken
1" piece of fresh ginger, peeled and chopped OR 1 teaspoon ground ginger
2 cups* low-sodium chicken broth
1 (15 ounce) can creamed corn
2 cups frozen corn kernels, thawed
2 eggs, beaten
Salt and pepper
Extra sesame oil, for serving
Chili flakes, for serving

Heat sesame oil in a pan over medium-high. Add chicken and saute for about 5 minutes, stirring frequently. Stir in ginger and cook until fragrant, about 1 minute.

Add chicken broth and scrape the bottom of the pan to incorporate any browned bits into the broth. Stir in creamed corn and corn kernels. Cover and cook over low heat for 10-15 minutes. Remove from the heat.

Slowly make a figure eight stirring motion in the soup with a fork. While you're stirring, very slowly pour the beaten egg into the soup. Season to taste with salt and pepper.

Serve the soup with a drizzle of sesame oil and a sprinkle of chili flakes.

*If your soup is a little too thick, feel free to add a little more broth at the end.

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