Stuff and Nonsense: Easy Corn Chowder from Christmas Leftovers


12.26.2015

Easy Corn Chowder from Christmas Leftovers

As always, I over-estimated the amount of sides needed to feed everyone Christmas Dinner and have a fridge full of leftover mashed potatoes, braised cabbage, and corn. There's a tiny bit of tenderloin left (I'm quite good at calculating out the meaty needs of four people, so why not the vegetables?) which I knew we'd use for sandwiches and what goes so well with sandwiches? Soup!


I used all the leftover corn, but only a little leftover garlic mashed potatoes in this recipe. There's still three(ish) cups remaining and I'm probably going to take the easy route with them and make cheesy, chivey potato pancakes for supper.

Also, the corn and mashed potatoes, being Christmas leftovers, were already seasoned with salt, pepper, garlic, thyme, parsley, and the like so I did not season the soup very much. Therefore, you will need to adjust the seasonings according to your own tastes!

Anyway, the soup is tasty (of course), easy, and comforting. Just the thing for the day after Christmas when we're -- or at least I'm -- hungover on sugar, cheese, wine, and too much excitement. And by too much excitement, I mean working on a jigsaw puzzle until midnight and then sitting on the couch until 2 AM, telling The Husband how he should be playing The Witcher 3: Wild Hunt.

Easy Corn Chowder from Christmas Leftovers

Yield: 6

Ingredients

  • 1 Tbsp olive oil
  • 1 medium carrot, peeled and diced small
  • 1 medium celery rib, diced small
  • 1 medium onion, diced small
  • 1 32 oz carton low-sodium chicken broth
  • 1 bay leaf
  • 8 oz finely diced peeled potato
  • 10 oz leftover corn
  • ½ cup heavy cream
  • ½ tsp dried thyme
  • ½ tsp chopped dried rosemary
  • ¼ tsp black pepper
  • ½-1 cup leftover garlic mashed potatoes

Instructions

  • Heat olive oil in a large French/Dutch oven over medium. Add carrot, celery, and onion. Cook, stirring, over medium heat until onion is tender and fragrant. Add broth, bay, and potatoes and bring pot to a boil. Reduce heat, cover, and simmer for 10 minutes or until potatoes are tender.
  • Stir in the corn, cream, and seasonings and bring to a simmer. Whisk in the potatoes -- starting with a half cup and increasing if needed -- until the soup is thickened to your liking. Remove bay leaf and adjust seasonings as needed.

Of course, this soup makes too much for two people, thus creating leftovers of its own. However, soup is an easy leftover to deal with as it's perfect for every meal -- even breakfast -- and is always ready to go.

And, just for kicks, the puzzle it took way too long for four reasonably clever adults to complete (wine may have had something to do with it?):


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