Salsa, rotisserie chicken make corn chowder a snap

  • By Sara Moulton Associated Press
  • Friday, October 25, 2013 1:49pm
  • Life

Sometimes it seems that just as we get ourselves fully into summer mode, we need to start thinking back to school! Oh, no!

During summer, dinner could be as casual and carefree as a backyard picnic or barbecue. But the start of the school year means a return to at least a slightly more formal sit-down dinner most weeknights.

If this shifting of gears catches you by surprise, consider reaching for some “cheating ingredients” to help you get dinner on the table without a hitch.

This delicious chowder recipe makes liberal use of two of my favorite cheating ingredients: store-bought rotisserie chicken and salsa.

I’ve never met a rotisserie chicken I didn’t like. They are paragons of versatility. You can heat one up and pretend you roasted it, or shred it and add it to all kinds of recipes, from chilies and sandwiches to salads and soups.

During the hectic fall dinner season, I almost always have a rotisserie chicken in the fridge. And when the meal is over, I hold on to all the bones and scraps, stockpiling them in the freezer for that rainy day when I have a little extra time to make a stock. Those bones make a killer stock.

Salsa is another ingredient I like to keep handy at all times. An all-purpose condiment that’s replaced ketchup in many households, there’s a salsa these days for every taste: fresh or jarred, mild, medium or hot.

And almost all of them are mercifully low in sweeteners. Use the salsa of your choice to set the spiciness of this soup.

Fresh corn is not a cheating ingredient, especially not in August and September. On the contrary, it’s one of late summer’s great stars, built into this recipe not only because it’s absurdly good — try eating freshly picked corn raw right off the cob! — but also because the starch in the corn helps to thicken the broth.

I recommend garnishing this soup with homemade tortilla strips. They’re delicious, a snap to cook, and both fresher and lower in fat than store-bought tortilla chips. Then again, if you’ve run out of time, use the store-bought baked chips.

Southwestern corn and chicken chowder with tortilla crisps

36-inch corn tortillas

2teaspoons ground cumin, divided

1/2teaspoon chili powder

Kosher salt

1tablespoon vegetable oil

1cup finely chopped yellow onion

1/2pound red bliss or Yukon gold potatoes, cut into 1-inch cubes

2cups fresh corn kernels (or thawed frozen)

4cups chicken broth

3cups chopped or shredded rotisserie chicken

1cup purchased salsa

1to 2 tablespoons lime juice

Chopped fresh cilantro or basil, to garnish (optional)

Heat the oven to 400 degrees.

Arrange the corn tortillas on a baking sheet, then mist them with cooking spray.

In a small bowl, combine 1/2 teaspoon of the cumin, the chili powder and a pinch of salt. Sprinkle the mixture evenly over the tortillas. Using a pizza cutter, cut the tortillas into thin strips. Bake them on the middle shelf of the oven until they are golden and crisp, about 6 to 8 minutes. Set aside to cool.

In a large saucepan over medium, heat the vegetable oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the remaining 1 1/2 teaspoons cumin and cook, stirring, for another minute.

Add the potatoes, corn and chicken broth, bring to a boil and simmer for 15 minutes, or until the potato is tender. Transfer 1 1/2 cups of the mixture (mostly solids) to a blender and carefully blend until smooth. Return the mixture to the saucepan, add the chicken and salsa and cook until just heated through. Add salt and lime juice, to taste, and water, if necessary, to achieve the desired consistency.

Divide between 4 serving bowls and garnish each portion with some of the tortilla strips and cilantro, if desired.

Makes 4 servings. Per serving: 400 calories; 110 calories from fat (28 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 85 mg cholesterol; 39 g carbohydrate; 4 g fiber; 10 g sugar; 34 g protein; 1,140 mg sodium.

More in Life

Heavy Hollywood headlines: Robert Horton’s movies preview

In the midst of all the sexual-misconduct allegations, the holiday film season offers some relief.

‘Love, Chaos and Dinner’ an Teatro ZinZanni’s original show

The “Parsian cabaret” is a superb circus dinner theater operation in Marymoor Park through April 29.

Denzel Washington’s remarkable performance isn’t helped by plot

The actor is convincing as an awkward, eccentric lawyer, but unconvincing contrivances pile up.

‘The Breadwinner’ animation is strong, but its story is stilted

The Cartoon Saloon film never lets you forget that you’re here to learn an important lesson.

Pianist Kaitlyn Gia Lee, 10, of Mill Creek, will perform Mozart’s Piano Concerto No. 23 in A Major on Nov. 26 with the Everett Philharmonic Orchestra.
Young pianist to perform Mozart with Everett Philharmonic

Kaitlyn Gia Lee, 10, of Mill Creek, will play the piano at the Music for the Imagination concert.

Liz Oyama as Belle, Jimmi Cook as Gaston and John Han as Lefou star in the Edmonds Driftwood Players production of Disney’s “Beauty and the Beast,” opening Nov. 24. Magic Photo
In Driftwood’s ‘Beauty and the Beast,’ Belle has girl-power bend

Edmonds Driftwood Players presents Disney’s adaptation of the fair tale Nov. 24 through Dec. 17.

Celebrate Native American Heritage Month with reads, listens

Pay tribute to the contributions of indigenous people to national history and culture.

New York tabs share ‘I’m With Perv’ headlines on Trump

Both are reporting on the president’s backing of accused Alabama Senate candidate Roy Moore.

Community dance events in Snohomish County

Dudes and Dolls Square Dance Club: 8 to 10:30 p.m. mainstream (rounds… Continue reading

Most Read