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.
*Note: This is not a sponsored post.