rotisserie chicken | Alaska Knit Nat

Hi Blogfriends!

It’s been a long time since I’ve posted. I got really really busy with my floral business but in light of recent events I’ve had to close my business and now I have more time for other creative endeavors, such as remaking some of my favorite knitting patterns and cooking.

I’ve been making a lot of recipes using easy-to-find ingredients. Last night I came up with a tasty soup that I wanted to share. It’s a flexible recipe. Add different kinds of veggies if you like and change up the seasonings if these don’t suit you.

Roasted Corn Chowder with Chicken and Mushrooms

Serves 4

Ingredients:

1.5 cups frozen corn
2 tablespoons butter
3/4 cup chopped onion
1 cup chopped crimini or button mushrooms
salt
1 large carrot, chopped
2 celery ribs, chopped
1/2 teaspoon Trader Joes umami powder (optional)
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
Freshly ground pepper
3 Yukon Gold potatoes, cut into bite-sized cubes
1 cup leftover rotisserie chicken pieces, torn into chunks
3 cups chicken stock, 1/4 cup reserved
2 tablespoons flour
1.5 cups milk
1/4 cup cream

Directions:

Thaw the corn in a strainer under hot water and drain in a salad spinner. Place corn on a baking sheet and broil until corn is browned. Set aside.

Melt butter in a 4 quart soup pot over medium high flame. Add the onions and mushrooms. Sprinkle with salt. Sauté until moisture is gone from the mushrooms, about 7 minutes. Add the celery, carrots, umami powder, thyme, oregano and pepper to taste. Sauté another few minutes until mushrooms start to brown.

Add the corn, potatoes, chicken, 2.75 cups of stock and the milk. In a small liquid measuring cup whisk together the 1/4 cup stock and the flour to make a slurry. Pour that into the pot and bring everything to a simmer. Do not let it come to a rolling boil as this can cause the milk to curdle.

Partially cover and simmer for 20 minutes or until the potatoes are cooked through. Turn off the heat and stir in the cream.

If the soup isn’t thick enough for your liking, create another slurry of cold stock and flour and add to soup and simmer for another 7 minutes.

I’ll never stop promoting Costco rotisserie chicken. It’s only $5 and not only is it delicious hot off the shelf (I sometimes don’t even bother with a plate or silverware), but the leftovers can be used for myriad dishes such as pesto lasagna roll ups, quick matzo ball soup and homemade chicken stock.

Tonight on the menu is white chili. My friend Danielle introduced me to the notion of non-tomato chili about eight years ago and when I thought of the dish for tonight I was surprised I hadn’t blogged about it yet.

This one-pot wonder has similar flavors to traditional chili. With the addition of salsa verde and sour cream you give chili night a new twist.

White chili with chicken

Serves 6

Ingredients:

1 Tbs. olive oil
1 cup chopped onion
1/2 cup chopped yellow bell pepper
1 can diced green chiles
leftover rotisserie chicken meat, shredded
1, 16-oz. jar salsa verde
1.5 cups chicken stock
2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/2 tsp. dried oregano
1 bay leaf
2 cans great white northern beans, drained
1 cup sour cream

Directions:

Heat oil in a dutch oven. Sauté the onions and peppers till onions are soft, about 7 minutes. Add the chiles, chicken, salsa, stock and spices. Bring to a simmer, turn to low and simmer one hour.

Add the beans and cook another 10 minutes. Add the sour cream just before serving. Top with cilantro sprigs and shredded cheddar cheese.