Chicken Corn Chowder

You can make a fabulous soup out of one of our leftover chickens...then with fresh corn and potatoes in the summer? Now you are eating something great.


  I make my stocks really plain, others add vegetables to it. It is up to you but being thrifty, and straightforward, this is my method. 


For the stock:

1 large or 2 small leftover chicken carcasses, with skin, neck and wing tips and all the parts you didn't eat.

24 cups of water


Combine water and chicken in large stockpot and bring to a boil. Simmer for about four to five hours. If needed add more water. You want to wind up with about 8 to 12 cups of stock in the end. Strain. Pick the little bits of meat off the bones. Not a lovely thing to do but the bits closest to the bones are very flavorful. There is a scientific reason - The marrow in the bones adds flavor to the meat. 


At this point you can chill the stock if you would like. Chilling allows you to remove the fat from the surface far easier.


8 cups of chicken stock (you can use store bought)

the chicken bits you saved if you made your own stock or 3 cups of diced chicken

4 slices bacon chopped

1 cup chopped onion

1/2  cup chopped celery

1 cup chopped carrots

 3 to 4 cups peeled and cubed all purpose potatoes

2 to 3 cups corn (this would be a 3 or so fresh ears) 

1/4 cup chicken fat or butter

1/3 cup flour

3 cups milk

1 cup of cream - no one said low cal

1 teaspoon thyme

salt & freshly ground black pepper to taste


In a large soup pot cook the bacon until the bits brown, remove from the pot leaving the bacon fat behind. Saute the onion, celery, carrot in the bacon fat until onions are cooked. Add the stock and bring to a boil. Simmer for 10 minutes. Add the potatoes and thyme and cook for 10 minutes more. While the potatoes are cooking, melt the butter/fat and stir in the flour until a smooth paste is formed. Stir this paste gradually into the simmering soup. Don't worry too much, the lumps will dissapear. Now add your corn and milk. Let simmer 5 more minutes, add the cream, salt and pepper...bring just up to a simmer.


Ladle into bowls and garnish with the bacon bits...enjoy with that fresh loaf of bread you made.



White Bean & Escarole Soup

3 to 4 quarts of chicken stock (I make stock from scratch with our own roasted chickens)

2 – 3 Tablespoons Olive oil

1 cup chopped onion

½ cup chopped celery

1 cup peeled and sliced carrot

1 head escarole, washed and chopped

4 cloves minced garlic

Salt & pepper

2 cans white beans rinsed and drained

½ cup tubetini or other small pasta

Reserved chicken pieces from making stock

Parmesan cheese


In stock pot heat olive oil and sauté onion, celery, and carrot until tender. Add garlic and chopped escarole. Heat through and add stock. Bring to a boil, turn down heat and simmer for 15 minutes. Add pasta and beans and cook for an additional 10 minutes. Add salt, pepper and reserved chicken. Serve with parmesan cheese.