Week 172: Chicken Corn Chowder
Happy Thursday!
On the menu for TUESDAY, SEPTEMBER 21st is CHICKEN CORN CHOWDER with MULTI-SEED BREAD. This is our farewell to summer menu, next week we will start introducing fall flavors!! And this is the perfect soup to end with ... it's hearty, comforting and chocked full of fresh summer produce. This chicken corn chowder is filled with bites of tender chicken, local sweet corn & zucchini and a little bit of salty bacon to finish it off.
The soup begins by cooking the diced bacon until crisp. Next, diced onion, garlic and zucchini are added to sauté. Cubed chicken is then added to brown alongside the veggies. Corn kernels cut right off the cob, diced potato and fresh parsley and thyme are added along with homemade chicken stock. The soup simmers until the veggies and chicken are cooked. The soup is finished with a can of creamed corn, a small dash of cayenne pepper and a little bit of half-and-half. It's garnished with crispy bacon and diced green onions.
My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!
On the menu for dessert this week are BOURBON PECAN CHOCOLATE CHIP COOKIES - a customer favorite! These cookies are sweet, slightly salty, chewy and boozy! They are made with browned butter, one of my favorite baking techniques, buttered toasted pecans, topped with sea salt and are baked to perfection.