This is a delicious, quick meal that could be made within an hour on a weekday, including prepping time*. In place of chicken use any seafood to make shrimp, fish or crab chowder**. Unlike chicken, add the seafood to the pot after the potatoes are cooked to keep the meat tender. Using fresh corn will enhance the sweetness of the cream and the meat. During the off-season months, use organic frozen corn, for it has a better texture and taste than the non-organic and canned versions. If using fingerling potatoes, slice them. Baby potatoes should be quartered or cut in half, depending on their size. Some people like to peel their potatoes, but this is a weekday meal. Such details can be overlooked in place of saving time. Besides, the visual appearance of red-skinned potatoes provides a nice contrast in a creamy soup. A simple, green salad and a Chardonnay will complete a well-meaning meal.
*Clean and cut chicken on a weekend. Place it in a freezer and defrost before using.
** Buy shrimp raw, clean and devein. Fish should be cut into chucks. Use precooked crabmeat sold in the seafood section.
1 lb. boneless/skinless chicken breasts, thinly sliced or cut into 1 inch pieces
1 large onion, roughly chopped
2 large garlic cloves, minced
1 green pepper, roughly chopped
2 to 3 stalks of celery, diced
1 lb. baby red skinned potatoes, cleaned and quartered
32 oz. chicken stock
1/4 to 1/2 cup white wine
1 bunch of thyme
3 tbsp. fresh oregano
1 cup Italian parsley, divided
2 bay leaves
crushed red pepper, to taste
1 lb. fresh or frozen corn
1/4 to 1/2 cup fresh cream, to taste
salt and pepper, to taste
1. Season chicken with salt and pepper.
2. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until done. Remove chicken to separate dish and set aside.
3. Add more olive oil, if needed. Mix in the onions and saute until translucent. Stir in garlic for 30 seconds. Add crushed red pepper, green pepper and celery. Stir until green vegetables soften.
4. Add potatoes, chicken stock, wine, oregano, half the parsley, thyme bundle, bay leaves, salt and pepper. Cover and bring to boil. Reduce temperature to let soup simmer until potatoes are done.
5. Add corn and bring soup back to a simmer.
6. Add cream and bring soup back to a simmer. Adjust seasoning. Add remaining parsley.
8. Ladle soup into individual bowls.