Cheesy Chicken & Corn Chowder

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This time of year, there’s really nothing more comforting than a warm bowl of soup. Am I right? Well, except for when it’s a chowder. Made using pantry staples. That’s incredible easy…

The shorter days and grey skies really have me yearning for comfort foods. And this recipe definitely fits the bill. A deliciously cheesy chicken chowder that can be made in just a few minutes. I usually use leftover chicken. However there’s no shame in the store-bought rotisserie game. Just stay away from the canned stuff, ick!

A quick saute of stand-by veggies – all the usual suspects: onions, carrots, celery, garlic. Then some carbalicious goodness in the form of potatoes and corn join the party. With a good helping of shredded cheddar and heavy cream, ya know… to throw the richness factor just right over the edge.

Pair with a nice green salad, and some warm crusty bread. Sheer perfection! As with any soup, stew, or chowder – this just gets better after a day in the fridge. Perfect to whip a batch up and enjoy for lunch all week. 

Cheesy Chicken Corn Chowder

1 cup peeled carrots, diced
1 cup celery, diced
1 large onion, diced
3 cloves garlic, minced
1 (12 oz) bag frozen corn kernals
3 cups peeled Russet potatoes, diced (about 3 potatoes)
1/3 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
2 cups cheddar cheese, shredded (plus additional for garnish)
2 cups cooked chicken, shredded
olive oil
kosher salt
1 tsp black pepper
fresh parsley, chopped (for garnish)

Add 2 Tbsp olive oil to a dutch oven or large saucepan. Add onions, celery and carrots. Saute for a couple of minutes until starting to soften. Add minced garlic, and saute for another minute until fragrant.

Add the flour to the vegetables and cook for another minute or two. Carefully add the chicken broth, corn, and potatoes. Cover and simmer for 12-15 minutes or until vegetables are tender.

Reduce heat. Add chicken, heavy cream, and cheddar cheese – stirring until melted. Cook for an additional 5 minutes to warm through.

Serve immediately with some additional shredded cheese and a sprinkle of parsley.

Source: adapted from Taste of Home, June/July 1993

The Cranberry Crush

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Happy New Years Eve! In light of the holiday,  I thought it only appropriate to share a festive cocktail this evening. And, I’m still working on using up those cranberries leftover from Christmas…

Fruit crushes are kind of synonymous with the Eastern Shore, we’ll take any fruit – muddle it with vodka – add a little seltzer – and call it a day. While they’re very popular in the summertime months, I really feel like the best time for them is in the winter – when citrus is at it’s peak.

I made a cranberry syrup by simmering some frozen cranberries, some sugar, and water on the stove. The cranberries will burst open and soften to a lovely consistency form a lovely chunky syrup. Syrup can be refrigerated for up to a week, which is handy.

he syrup is then combined with vodka (word to Tito’s, my go-to favorite), a splash of Triple Sec , a squeeze of fresh orange juice, and a splash of seltzer. And served over ice. A great way to keep the sparkle of the holidays burning a little longer while you have those cranberries to use up!

I hope everyone has a safe and Happy New Year! Best wishes to all in the coming year.

The Cranberry Crush

For the syrup:
1 1/2 cups cranberries
3/4 cup sugar
1 cup water

For the cocktail:
2 Tbsp cranberry syrup
1.5 oz vodka
1.0 Triple Sec
1/2 orange, juiced
seltzer water
sliced oranges, for garnish
additional cranberries, for garnish

Combine the cranberries, sugar, and water in a small saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Pour into an airtight container and store in the refrigerator for up to a week.

To make a cocktail, fill a tall glass with ice. Add the cranberry syrup, vodka, and Triple Sec. Add the juice of the orange, and top off with seltzer water. Stir with a long spoon to combine.

Garnish with a slice of orange and some additional cranberries, if desired.

Cranberry-Orange Yogurt Loaf

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Christmas and  most of the Holiday have now past for the year, reserving one massive New Year’s Eve throwdown tomorrow night. One thing that I am always sad to see leave my stores for another year is cranberries…and I know I can’t be alone.

I did a twist on one of my favorite summertime loaf cakes (Lemon Blueberry) to come up with this divine winter version. A tender moist cake flecked with fresh orange zest and studded with ripe red cranberries. Once it’s baked, another punch of orange flavor is added in the form of a simple orange glaze that’s poured on while the loaf is still hot…allowing it to soak up all that goodness, and add to the moisture factor.

The sweet cake paired with the occasional tart bite from a cranberry is sheer perfection for breakfast with a cup of tea. This recipe is for one loaf cake, but I regularly double it – and freeze one for later!

And make sure to check back tomorrow – *somebody* may have a cranberry cocktail to share with y’all for the New Year’s Eve shenanigans goin’ down tomorrow night…stay tuned!

Cranberry – Orange Yogurt Loaf Cake

1/2 cup plain yogurt (I used vanilla)
1/2 cup sour cream
1 cup sugar
2 eggs
1/4 cup vegetable oil
zest from 1 orange
1 tsp vanilla extract
1 tsp orange extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cups cranberries

For the syrup:
1/4 cup confectioners sugar
juice from 1 orange

Preheat oven to 350 degrees. Grease and line a standard loaf (9×5) pan with parchment paper. Set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk to combine. Set aside.

In a large bowl combine the yogurt, sour cream, sugar, eggs, oil, zest, and extracts. Whisk to combine. Carefully add in the flour mixture, and using a rubber spatula fold in the flour until it is mostly combined. Leave a few streaks of flour in the batter – bakes up better!

Toss the cranberries with a big pinch of flour, then add them to the batter. Gently fold them into the batter, and pour into the prepared baking pan.

Bake for around 55-60 minutes, until a toothpick inserted into the top comes out clean.

While loaf is baking, prepare the glaze by whisking the confectioners sugar and juice together in a small bowl. Spoon glaze evenly over the warm loaf as soon as it comes out of the oven.

Let rest for at least 2 hours before removing from loaf pan. Wrap leftovers in plastic wrap or store in air-tight container for up to 3 days.

 

Tomato Salad w/ Red-Eye Vinaigrette

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Heirloom Tomato Salad with Red-Eye Vinaigrette

I’d mentioned earlier this summer that I was helping out with the Chincoteague Bay Field Station’s Serving Up The Shore event this year. I created the salad course, which was a simple green salad topped with big hunks of heirloom tomatoes and crispy ham – with, get this…a red-eye vinaigrette. It was pretty amazing, and well received!

For me, the coolest part was getting to know so many of our local farmers and producers. The folks that are out there, fighting the good fight for sustainable and ethical farming and production procedures – right in my own backyard!Lettuces @ Terrapin Farms (Berlin, MD)Big shout out to Johnny at Terrapin Farms, who donated the gorgeous hydroponically grown greens. They’ve got an awesome operation at their farm in Berlin, MD. Was such a treat to visit and see everything in action!Perennial Roots FarmNatalie & Stewart at Perennial Roots Farm, for the absolutely perfect ham for the job (I’m sold on Mulefoot, ya’ll) and the epitome of summer in the form of those tomatoes. They’re a wonderful couple who are so passionate about sustainable and biodynamic agriculture, just a wealth of knowledge! We are so fortunate to have them here on the Shore. Be sure to follow them on Instagram too. Their feed is full of wonderful goodness from the farm, that makes me smile on a daily basis.Eastern Shore Coastal Roasting CompanyKristen & Jamie at Eastern Shore Coastal Roasting Company. You guys seriously rock my world. The Fogcutter was just  perfect for the vinaigrette. Loved having that bold coffee flavor shine through! Guys, their coffee is ahhhmazing…and, now available for purchase online. Go buy some!Assawoman Bay Brewing CompanyThe good people at Assawoman Bay Brewing Company, for keeping us in good beer all evening long. Keep on doing what you’re doing guys, looking forward to visiting the brewpub this fall.

And finally, to everyone who came out! It was such fun, and I’m already looking forward to seeing what next year will bring.

I wanted to incorporate as much local flare as I possibly could in my dish. Red-eye gravy is something that’s more common in the deep south, but it’s always been a favorite for me. It’s usually served in the form of a ham steak, that’s been browned in a skillet. Then, the pan deglazed with coffee. Served for breakfast, lunch, or dinner – it’s a classic that’s stood the test of time.

I kept this same theme, but diced up the ham so it got super crispy. Think – meat croutons! Deglazed the pan with the coffee, then added in traditional things you’d find in salad dressing…red wine vinegar, dijon, olive oil. Paired with the simple fresh greens and big hunks of heirloom tomatoes, it translated so perfectly to a summer salad. But, I’m fixin’ to use the same dressing over a roasted vegetable salad this fall. The flavors would definitely mingle very well there, too. Will report back!

Tomato Salad with Red-Eye Vinaigrette

1 ham steak, diced (about 2 cups)
1 cup strongly brewed coffee
1/3 cup red wine vinegar
2 Tbsp dijon mustard
3/4 cup olive oil
kosher salt
black pepper
4 cups mixed greens
2-3 heirloom tomatoes, quartered

Add 1 Tbsp of olive oil to a large skillet over medium-high heat. Add the diced ham, and cook until well browned and crispy. Making sure to stir every now and again, for about 15 minutes.

Using a slotted spoon, remove ham to a paper towel lined plate to drain – reserving any drippings that have rendered.

Carefully add the coffee to the skillet, using a wooden spoon to scrape up anything sticking to the botoom of the pan. Increase heat to high and reduce the coffee by about half, about 3 minutes.

Turn off heat and whisk in the vinegar, mustard, 2 tsp kosher salt, and a few grinds black pepper. Carefully pour this mixture into a mason jar, and add the olive oil. Screw the lid on, and shake until well combined. Season to taste with salt and pepper.

Serve over bed of mixed greens with the chunks of tomato. Drizzle with the vinaigrette. Top with the crispy ham bits.