With the days getting shorter and the temperatures getting a little cooler up here in New Hampshire, I decided the other day that I was going to attempt some semi-home made corn chowdah (that’s using the proper accent for the region – this would be chowder in other parts of the land). This was my very first attempt ever at doing this and while it came out OK, it does need a little work. I’ll first describe what I did then at the end, will discuss a couple of add-ins for next time. Feel free to chime in and add your own recommendations on how to improve this.
Since this was just for me, I knew I couldn’t make any big batch of things so here are the ingredients I used:
1 boneless chicken breast
1 slice of bacon
1 to 1 1/2 cups milk
1 slice of oan-yoan
1 can of creamed corn
Sea salt and black pepper
This really was fairly easy to make. The only thing I had to purchase was the can of creamed corn as everything else was already available. The chicken breast was the last one I had found in my sister’s freezer so I just defrosted it then par boiled it for a couple of minutes in some water with a dash of salt and extra virgin olive oil, took it out and chopped it up and set it aside. I peeled the potato and chopped it up into a microwave safe bowl with water, salt and EVOO then into the microwave for 2 1/2 minutes then drained in the colander. I fried up the slice of bacon then put it on the paper towel to drain then chopped up the slice of oan-yoan. I thew the oan-yoan and the chopped pieces of chicken breast into the skillet with the bacon grease and sauteed until the oan-yoan was translucent then poured this all into the colander with the potatoes. I shook this all around and mixed it together then into a 2 qt sauce pan, crumbled the bacon in as well, added the can of creamed corn, the milk, a little sea salt, and about a tablespoon of cracked black pepper. I stirred it all together then brought it to a simmer, covered it, stirring occasionally and waited for it to thicken up. When it had reached a nice consistency, I checked and the potatoes were nicely done as was the chicken breast. Total prep time was less than 30 minutes and the stove top cooking time after was about an hour or so (but that is also subject to your own personal tastes for how thick you want things).
In the end, it was a little bland. Next time I will most likely add carrot and some celery. I think I may experiment with some additional spices as well (maybe some paprika?) but all in all I found it tolerable and this amount gave me two good meals. I had it with toast and some cantalope chunks on the side.