Rotisserie Chicken Corn Chowder

Like most Italians my wife absolutely will not waste food of any kind as long as it’s fresh. She and her talented family have created enough recipes to fill at least 5 cookbooks, many utilizing leftovers and scraps. This is one such recipe that replaces the rich creamy corn chowder we prepare in Fall and Winter. This is a much lighter version chock full of vegetables and without the creamy base. It’s a great way to use leftover rotisserie chicken which most stores on selling for $4.99 all over the Bronx and Westchester. Unprepared chicken goes for the same price and sometimes even higher, so this a bargain with which to begin. Using the leftovers to create another meal makes it even more economical. Leftover grilled corn is best, but you can oil a few ears and grill it indoors for about 5 minutes to get the char marks. Use your overripe tomatoes for this. If you don’t feel like making or eating soup in warm weather, toss it in a freezer bag.We do use a crock pot overnight  for this in Summer. In fact, we have done this and added frames to the bag. In Autumn, we make a giant batch of really good stock. When doing this, toss in scraps of raw celery, carrot,onion, parsley,turnip, parsnip,etc. Soup stock will be ready to go!

I rotisserie chicken frame with any meat left on it, a little or a lot

Bay leaves

2 ears of corn

½ diced onion

½ large green bell pepper

1  cup chopped tomatoes (fresh or canned; we use fresh cherry,grape,or plum)

1 cup diced celery or fennel

1 diced carrot

2 strips bacon or ham

1 medium diced potato

4 tablespoons chopped parsley leaves

3 cups raw chopped spinach or small  leaves from kale, turnip, dandelion, or even mustard greens or half greens and half broccoli crowns

1 small branch of tarragon or rosemary

Place the frame in a deep soup pot with 2-3 bay leaves and cover with water. Cook until everything falls apart, about an hour or so on medium high, covered. If you have enough chicken to cut up into soup size chunks, remove them first and refrigerate to avoid overcooking. When done,strain using a colander to catch bones.

In the same pot, place the bacon or ham snipped into small pieces. Cook, stirring until fat is rendered. Add onions and bell peppers. When lightly browned, add carrot  and celery and cook about 5 minutes more. Add potato, corn, and 2 quarts of water, or salt free broth. We use water.

Add corn on the cob that has been grilled and tomatoes. Add tarragon Cover and cook on low for 90-120 minutes. Add greens and parsley. Remove ears of corn, strip the kernels and return to the soup with the reserved chicken. Cook until wilted and tender. If using broccoli, you will have to cook it a few minutes more. Serve with a nice crusty toast and pass pepper mill.