Is it still summer time? Or has rainy season started yet? The weather has been quite crazy lately – too hot in the morning, then strong rains in the late afternoon. But rainy evenings is a great excuse to whip up soups, right?
Eversince I started creating my weekly menu plans, Z’s nanny had an easier time cooking our meals during the week. She no longer has to decide on her own or wait for me to tell her what to cook. Menu planning has definitely made our lives easier. No kidding on that, especially for a working mom like me.
However, on weekends, I take over the reigns in the kitchen. Weekends are the times when I am able to cook something that is not usually included in our weekly plans. I get to experiment on different recipes or even come up with my own version.
A few weeks ago, I decided to make chicken cordon bleu for one Saturday dinner. Thinking that the dish is dry, I needed to find something in the pantry that I can use for soup. I found a can of Jolly cream of mushroom and Jolly whole corn kernel. These came from a giveaway I won a few months ago. Checking the fridge, I found about a third of a small pack of bacon bits. I knew I could use these for soup and I had quite an idea what to make but not sure how it would come out.
I actually had to check for recipes online using these ingredients and I found out that I could make chowder out of these items. Ditching the recipes I browsed, I went on to prepare my ingredients and fired up the stove while my chicken cordon bleu baked in the oven.
Here’s my own version of corn, bacon and mushroom chowder. It’s actually a great pair for the chicken cordon bleu. Another great pair for this soup is herb and garlic toast.
- 1 can (298g) Jolly cream of mushroom
- 1/2 cup Jolly whole corn kernel (about half of a 425g can)
- 1/4 cup bacon bits or diced bacon strips
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- spring onions for garnish
- Heat a small pot over medium heat. Saute bacon bits until oil comes out. Add garlic and onion and continue to cook until onion becomes translucent, about 2-3 minutes.
- Add corn. Let it cook for about 2 minutes, occasionally stirring it.
- Reduce heat then pour the cream of mushroom into the pot and let it simmer for about 5 minutes. Stir it occasionally.
- Garnish with chopped spring onions before serving.
I had to saute the bacon first so I could use the oil that comes out of it to saute the rest of the ingredients. If there's too much oil, remove the excess first before adding the garlic and onion. As bacon is already salty and the cream of mushroom has salt as well, the chowder may becoming too salty for one's taste. To adjust this, add half a cup of cream to the mixture to balance out the saltiness. If cream is not available, half a tablespoon of cornstarch mixed in a half cup of water will do. Add the cream or the cornstarch mixture gradually until taste is achieved. The measurements indicated in this recipe are estimates and you can adjust it depending on your taste.
This can be seasoned with pepper and other herbs as well, depending on your taste.
*Note: This is not a sponsored post.