Bacon Parmesan corn chowder

 6 oz bacon (or pancetta)

 1 medium onion, diced

 3 cloves garlic, thinly sliced or minced

 1 ½ tbsp whole grain mustard

 ¼ cup dry white wine (sherry worked fine as well)

 3 medium (Yukon gold) potatoes, diced (russet was fine)

2 c corn

3 c stock (chicken or other, for corn stock-see below)

 ⅓ cup heavy cream

 kosher salt, to taste

 coarsely cracked black pepper, to taste

 chives, thinly sliced for garnish

 shaved parmesan cheese, for serving

 

1. In a Dutch oven, cook bacon over medium high heat. Cook until browned and crispy. Using a slotted spoon, remove pancetta bits and reserve for topping. Remove all but 2 T fat. To the rendered fat, add the onions and garlic and cook until softened and fragrant, 5-6 min. Add the whole grain mustard and cook for an additional 1-2 minutes.

 

2. Deglaze the pan with white wine and cook until most of the liquid has evaporated. Add corn, potatoes, and a pinch of salt. Stir to combine. Add stock, bring to a boil and then reduce to simmer for 20 minutes.

 

3. Once the potatoes are tender, add heavy cream and stir to combine. Remove from heat (optional: using an immersion blender, blend the soup for 10-20 seconds making sure to leave some potatoes and corn intact). Season with salt and pepper to taste. Ladle soup into bowls and garnish with reserved pancetta, thinly sliced chives and parmesan cheese curls.

 

Original zwilling recipe had a first step for making your own corn stock: Using the back of a butter knife, scrape down 4 corn cobs into a stock pot, releasing the excess liquid and any extra kernels left over on the cob. Once done, the cobs should look dry and be free of any corn pieces. To make the corn stock add the chicken stock to the scraped corn mixture, cut cobs, 1 3 in piece parmesan rind and 1/2 lemon zest. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Once the flavors have melded together, remove the corn cobs, shaking out any excess stock, discard the cobs and if you desire you can strain the stock.

https://kitchenwindow.com/recipe/zwilling-pancetta-parmesan-corn-chowder/

Chicken and wild rice

 Ingredients

• 3/4-1 C dry wild rice (can do half wild rice and 1/2 brown rice or a blend), then cooked according to package
  
• Onion, carrots, celery (1 C each or to taste), garlic (1 large clove or to taste)
  
• 7 T Butter
• 2 C (or more if you like it very soupy) chicken broth (could also sub some white wine)
• 1/4 t each, dried or 1 t fresh, Thyme, marjoram, sage and rosemary (I used 1 t. herbs de Provence blend)
  
• Salt and pepper, to taste
• Chicken breasts (I used 3 small ones, about 1 lb)
  
• 2 T cornstarch, 2 T gluten free 1-1 flour blend (is a sub for 1/2 C regular flour)
  
• 1 C Half and half (can also add 1 cup milk if you want it soupier)
• 1 t lemon zest (optional)
  

Instructions

• While the rice is cooking, in a separate pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and sauté 4 minutes, add garlic and sauté 30 seconds longer. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
• Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
• Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
• If rice is finished, add it to the soup and use that pot or another saucepan to melt remaining 6 Tbsp butter over medium heat. Add flour/cornstarch and cook 1-2 minutes, whisking constantly.
• Then while whisking vigorously, slowly add half & half. Cook mixture, stirring constantly until it thickens.
• Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
• Let soup cool slightly and serve with bread or crackers.
  

Adapted from https://www.cookingclassy.com/creamy-chicken-wild-rice-soup/

Chicken and Rice with Feta

 1 lb chicken (can use rotisserie chicken or breasts, thighs, etc.)

 ½ tsp salt, plus more to taste

 1/4 tsp freshly ground black pepper, plus more to taste

 3 tbsp oil

 1 medium yellow onion, finely chopped

 2 celery stalks, thinly sliced

 2 medium carrots, thinly sliced into half moons

 3 garlic cloves, finely chopped

 1 ½ cups long grain rice

 1 bay leaf

 3 cups low sodium chicken broth

 6 oz green beans, trimmed and cut into 2-inch length

 1 cup cherry tomatoes, halved

 ¼ cup fresh lemon juice

 2 tbsp coarsely chopped fresh dill (or dried 1 t)

 1 tbsp coarsely chopped fresh oregano (or dried 1/2 t)

 ⅓ cup crumbled feta

 

1. Season the chicken if not already seasoned. If it's not already cooked, heat 1 tbsp. of the oil on medium-high heat. Add half the chicken and cook on one side about 3 minutes, until browned. Flip and cook on the other side about 3 minutes, until browned. Remove to a plate

 

2. Wipe out the pan with a paper towel, reduce the heat to medium-low and add the remaining 1 tbsp. oil. Add the onion, celery, carrot, remaining ½ tsp. salt and ¼ tsp. pepper and cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the garlic and rice and cook, stirring, until the garlic is fragrant and the rice is lightly toasted, 1 minute.

 

3. Add the bay leaf and broth and bring to a simmer over medium heat. Add dill and oregano here if using dried. Return the chicken to the pan with any accumulated juices, cover and simmer 15 minutes, adjusting the heat as necessary to prevent it from simmering over.

 

4. Sprinkle the green beans over the top of the chicken and rice, cover again, and continue to cook an additional 3 minutes to steam the beans. Then add the tomatoes, cover again, and cook 1 more minute. Uncover, gently stir in the lemon juice, dill, and oregano (if you haven't already) and adjust the seasoning to taste. Serve immediately with feta sprinkled over top.

 

5. If reheating, add a little broth or water to loosen the mixture.