I’ve had a lot of time lately… almost too much. I’ve been able to catch up with the blog, and get a few weeks ahead– for the first time since maybe November! I’m doing my best to make this quarantine work for me but… is it over yet?

This week, I’m taking on chowder– but I’m gonna do my best to give you options if you only have what’s in your kitchen right now. I’m using hominy because it was literally the last can of corn left on the shelf the last time I was at the store– but joke’s on them because I love it.  I used it once before; it’s a larger,  nuttier corn than the sweet stuff we usually eat.  Perfect for this. The title makes it sound just like the chicken and corn soup from last year, but this time, we’re making a sharp left turn. I got a rue started, tossed in some onions,  hominy, roasted poblano, and garlic,  then started making stock.

This time, though I started with chicken thighs that I had already roasted completely– it adds a lot more flavor this way,  and the meat is easier to shred. I pushed it even farther by using that rendered chorizo fat instead of butter. Whoa. It’s not required,  but if you have bacon, or anything like that– use it! Then, add your stock, and simmer until it looks like this.

Season to taste, shred the chicken (remove the bones, of course), then finish it with a little heavy cream. I let it simmer for about an hour–we had to get a run in– but I doubt it really needs that long– just taste as you go.

Finally, you’ll get here–the best part. It’s ready.

Let’s cook.

You’ll need:

3 Chicken Thighs, roasted and shredded

3 Cups Hominy, cooked

1/2 Cup Flower

2 Poblano Peppers, roasted

1/2 White Yellow Onion

4 Cloves Garlic, minced

1/2 Parsley, chopped

1/2 Cup Table Cream

1 Tbs Dried Thyme

1 Tsp Paprika

1 Tbs Butter

3 Tbs Lemon Juice

1 Tbs Oil*

Salt & Pepper to taste

1. Sauté the onions, peppers, garlic, and hominy. Season with salt, then remove from the pan.
2. Add herbs, butter, and flour, and stir until a light rue forms. Return the peppers, onion, and garlic to the pot. Stir in shredded chicken, and stock. Season to taste, then simmer for 30 minutes.
3. Add cream, lemon juice and stir well.
4. Plate and serve.

Done.