As a true Southern gal for years Southern Living was my Bible for all things Southern…food, travel, decorating, entertaining and gardening. But, then, something almost sacrilegious happened. Time, Inc. of New York City gobbled up and acquired our beloved Southern Living! That editorial move would be like moving the corporate offices of Yankee Magazine, the magazine for all things “Down East” beloved by New Englanders, to the fair city of Atlanta!
Now, as hard as Time, Inc. has tried try, the magazine just doesn’t seem the same. It’s like Southern Lite… I’m not the first person to utter that sentiment.
It’s just wrong…
Just to let you know how long I was a devotee of Southern Living, today’s recipe is an adaptation of a recipe from the Feb. 1983 edition, yes, 30 years ago!
As you may know by now: (1) I have never meet a recipe I won’t tinker with or as we call it around here “bevize” it. I usually end up with a horse of a totally different color. When my son was growing up and would change up Mom’s well laid plans, I always told him he was like Ford…he thought he had a better idea. Well, the apple didn’t fall too far from the tree…; (2) I don’t always cook by recipe. That is a familial trait in a long line of women on my Mom’s side of the family. The end result was some pretty darn good and award winning cooks. My challenge now is putting it to paper recipe style.
Today’s original recipe called for stewing the chicken from scratch in water. I have made this chowder many times over the last 30 years. It is a great comfort food served with cornbread and super duper “I-don’t-feel-so-good” medicinal dish. Yeah, kinda of like Dixie penicillin… But, as my life got busier and my disabilities became more bothersome, I started looking for that “better way”.
As our world has become more hectic and fast paced we all, me included are looking for healthy, fast ways to feed our families. And, as I’ve mentioned, I’ve fallen in love with using Rotisserie chicken for cooking. Plump, juicy roasted chickens can be found at most supermarkets. My Tall & Handsome has been known to buy whole hens, then roast them on his grill, debone them and freeze the chicken to have on hand for future recipes. So, keeping easy in mind I adapted the beloved recipe from Feb. 1983 and birthed a horse of a totally different color.
Easy Chicken and Corn Chowder
4 cups low sodium chicken broth
½ rotisserie chicken, chopped or shredded
2 potatoes, chopped
2 carrots, chopped
1 17 oz. can creamed style corn
1 15 oz. can tomato sauce
½ teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon ground pepper
*Optional: You can also add a can of well drained diced tomatoes.
1. Peel and chop potatoes and carrots. Place in 4 cups of low sodium chicken broth and bring to a boil. Add the ½ teaspoon kosher salt and ½ teaspoon sugar. Cover, reduce heat and simmer 10 to 12 minutes until vegetables of becoming tender.
2. Add chicken, creamed style corn, tomato sauce (and tomatoes if using) and pepper. Cover and simmer an additional 15 minutes or until vegetable are tender.
© 2013 Beverly Hicks Burch All Rights Reserved.