I'm kind of obsessive compulsive about clutter, and the removal of it immediately. Thankfully, this fascination with the removal-of-things-I-don't-need-in-my-home flares up when a new season starts. In our case this week, it was the beginning of, well, the new year.
I think it mostly has to do with my fear of having to go through everything when we eventually move to a new place. I don't want to transfer clutter from one location to the next. So, every so often I go through almost every nook-and-cranny in the house, and see what we haven't used/haven't worn in the past few years. Then, I take it either to the DI, pawn it off at Platos Closet, or torch the sucker. Only jesting about that last part; my pyro tendencies wouldn't be able to handle all the excitement.
Like I've said before, de-cluttering is the best kind of therapy for me. My house isn't always perfect, but my family can probably tell by my mood alone if I've felt the need to clean something, and haven't yet.
Still wondering how I'm going to transition this into food?
Well, I like to think I'm really good at making sure the nether-regions of the house are cleaned a couple times a year (under the couch, entertainment center, under the bed, etc). However, I will almost never look under the fridge or under the oven until the official ''cleaning day" before we move. I'm afraid for my life, people, for what we may find.
Oh look, now we're in the kitchen. Let's talk about this soup, shall we?
Made this soup on Sunday. I think this soup recipe was downright delicious, but needed a little love getting there. I am completely in love with creamed corn in soups, but seeing 'frozen corn' in the ingredients left me a little puzzled - I dumped in two cans without batting an eye. Throwing them in with some zesty southwestern flavors doesn't hurt either (I added some cajun seasonings - oh heaven have mercy). Also, originally this soup didn't have any beans. I threw them right in without hesitation, and went with a lovely poblano instead of a jalapeno. This soup also doesn't require adding any cream/half-and-half/butter, etc. The creamed corn takes care of it.
I have a confession: I've learned the beauty of baking bacon. I was totally the president of hating-on-the-bacon-bakers club. But I've repented, and found how easy it is to throw in a few strips at 400 degrees for a few minutes instead of babysitting each piece along the way. I can pop the pan in the oven, and prepare the other ingredients at the same time. The bacon comes out evenly cooked, and the perfect texture. When I make soup, I hate adding in the bacon early. I know it helps the bacon flavor seep into the other ingredients, but at the price of having to eat floppy chewy bacon. I put it in cripsy, and it comes out sloppy.
Gross. and lame.
I like my bacon the same way I like my marshmallows - almost burnt to a crisp. So sprinkling the bacon at the end, and only at the end, is a must for me.
Southwestern Chicken and Corn Chowder
1 T EVOO
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1/2 poblano pepper, seeds, membrane, and end removed, chopped
2 boneless, skinless chicken breasts, trimmed and cubed
6 pieces bacon, cooked to a crisp and crumbled
2 C milk
2 T flour
2 15oz cans creamed corn
1 15oz can black beans, drained and rinsed
1/2 t dried thyme
1 t cajun seasoning - add more to taste
salt and pepper to taste
1. Drizzle olive oil in the bottom of a large soup pot. Heat over medium.
2. Add onion, carrots, celery, poblano, and garlic. Cover pot with lid and cook for about 5 minutes.
3. Add raw chicken to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done.
4. Add cans of creamed corn, and black beans.
5. Combine milk and flour in a measuring cup, stir well. Pour into chowder.
6. Add thyme and cajun seasoning. Salt and pepper like crazy.
7. Sprinkle soup with bacon, cover soup with lid, and simmer about 20 minutes.
recipe inspired by: addapinch.com
makes about 8 servings