Chicken and Corn Chowder

Mrs. Flannestad has been a bit under the weather this week and requested chicken soup last night.

This is what I made…

Corn Chowder

Chicken and Corn Chowder

2 Chicken Leg Thigh Combo
1/2 onion, roughly chopped
1/2 carrot, roughly chopped
1/2 celery, roughly chopped
1 bay leaf
sprig thyme
few whole black peppercorns
1 whole clove

1/2 pound bacon
Olive Oil
1 onion, chopped
1 small bell pepper, chopped
1 small red pepper, chopped
2 cloves garlic
Dry Oregano
Dry Thyme
Bay Leaf
1 TBSP Chili Powder
2 TBSP White Flour

2 Russet Potatoes, Peeled and diced

1 Package Frozen Corn
1 Cup Half and Half
3 Green Onions, sliced
Cilantro, Chopped
Salt & Pepper to taste

Add Chicken to a pot, add onion, carrot, celery, bay leaf and thyme. Cover with water and bring to a simmer. Cook until chicken runs clear.

Meanwhile chop you veggies for the stew proper. Add the bacon to a heavy pot large enough to hold a quart or so of soup. You may need to add a touch of olive oil to get this started faster without burning the bacon. Render fat from bacon and cook until crispy. Reserve bacon. Remove most of the bacon fat from the pan and add chopped onion, bell pepper, and red pepper. Sweat over low heat until they begin to soften and add garlic and spices. Cover and sweat for a few minutes more. Add 1 TBSP bacon grease back in (or olive oil if you prefer), and add flour, stirring to cook for a few minutes. You are creating a roux.

Hopefully, before now, your chicken will be done. Pour off the cooking liquid, strain, and reserve. You should have a couple cups. If not, add extra stock to make it up. Add strained cooking liquid to the vegetables and roux above, whisking quickly. Bring to a simmer rapidly. Add potatoes and lower heat. Cook until potatoes are almost done.

Remove chicken from bones and dice. Add chicken, reserved bacon, corn, and green onions to the soup. Bring to a simmer for a few minutes stir in the half and half and check seasonings. When it again comes to a simmer, ladle into bowls and top with chopped cilantro. Serve with crusty bread.

B.V.D. Cocktail

B.V.D. Cocktail

1/3 Bacardi Rum (3/4 oz Flor de Cana Extra Dry)
1/3 Dry Gin (3/4 oz Boodles Gin)
1/3 French Vermouth (3/4 oz Noilly Prat)

Shake (stir, please) well and strain into cocktail glass.

Interesting dry Martini variation. The rum disappears into the vermouth and gin. Had a hard time even detecting it in the cocktail.

Lemon Twist or olive wouldn’t be inappropriate, depending on your predilection. Heck, maybe even some bitters.

Does “B.V.D.” stand for “Bradley, Voorhees & Day”, as in, underwear?

Or is it Bacardi, Vermouth, and Dry Gin?

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.