my recipes: corn, chicken, and potato stew.

In my quest to use up some motherfucking corn, I created a stew of corn, chicken and potatoes, inspired as loosely as it is possible to use the word by some excellent-looking corn stews in Good Maine Food, a borderline insane cookbook I acquired on a trip to Maine last summer and which I should probably tell you about at some point because it is just delightfully batshit. Anyway, here’s how you make my stew. I came up with it using my own brain. You’ll need:

3 slices bacon (I tell you what brand you want here)
1 small onion
1 green bell pepper
1 fresh hot cherry pepper (not the kind from the jar!)
2 good-size boneless skinless chicken breasts (or whatever part of the chicken you prefer; I like BSCB, as I’ve decided to call them, because they’re super easy and chunk up nice but you can do your chicken however you like)
3 – 4 large ears of corn, kernels stripped
Two handfuls of potatoes
Chicken broth
Heavy cream
Salt
Pepper

Obviously, these quantities can be monkeyed around with in whatever way you see fit (though I don’t recommend fucking with the aromatics until you’ve made this at least once). Add whatever veggies excite you. Go buckwild.

But start with bacon. Cut your three large (because you were sensible and bought the kind of bacon I told you to buy) strips of bacon into small pieces and render them until crispy. Lift your little crispy bacon bits out of the pot – I like chopsticks for working with bacon better than any other kitchen utensil – and set aside. Into the bacon fat put your diced green pepper, diced hot cherry pepper, and diced onion. Breathe deeply for several minutes.

Once you’ve acclimated to how fucking good your kitchen smells, go ahead and add your chopped chicken. Again, I like boneless skinless breasts because they are incredibly easy to work with, particularly in a preparation like this where you’re just adding them into a mix of stuff, but you could definitely level this soup up by making chicken stock with a whole chicken, using the chicken you used to make stock in place of the BSCB chunks, and using the stock you made as the base for this soup. But I’ve never made chicken stock and I certainly wasn’t going to start on COOK ALL THE CORN Day, so I used BSCB.

Mix your chicken chunks all up, then add your corn kernels (stripped from the cob aggressively, using a chef’s knife to get all the awesome corn goo out the cob) and your potato chunks. Oh, and just for the record, you chopped everything beforehand because this is soup, and soup is one of those things where actually doing a mise en place will legit save your dumb ass. So you add your corn and potatoes, and then over everything in chicken broth. I would say two cartons should do it? You might need more than two cartons, but you can always top off with water. Anyway, cover everything, add a good slug of heavy cream (maybe 1/2 cup if you feel like measuring) and boil! Then cover, simmer until the potatoes are donezo, and you’re done.

Make this now. Thank me later.

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About Sara

I like to talk about media, food, and gender.
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