This week, temperatures have been in the 90s. For Northern New Jersey at the end of September, this is unusual… and incredibly disappointing. I’m eagerly awaiting fall, which appears to finally be willing to creep in sometime later this week, according to my weather app.
Despite this, and thanks to living in the age of central air conditioning, I made chicken corn chowder this evening, and it was delicious. I meant to get a good picture of it in my bowl, but I totally forgot, so the pot will have to suffice.
The basic recipe I followed was from Simple and Delicious and can be found here. I’ve been trying to ease up on dairy in the past few months, so I substituted almond milk for the half and half. To compensate for that adding thinness, I added some flour to the cooking onions, to do a half-roux at the beginning of the soup.
I skipped the final step of mixing flour and more cream to thicken the soup, as well, and it came out just fine. I also added some leftover chopped cooked chicken, and served the soup with a nice loaf of Italian bread from the little meat market around the corner from my house. Easy, hearty, pretty healthy, and quick. I’ll be making it again… and I’ll take better pictures when I do.