SUPER CHOWDER!

Goddamn Good Turkey and Corn Chowder: The Recookening

 

WHACHUGONNA NEED!

2 Large Turkey Breasts or 3 large chicken breasts. Either one works. (should be a little less than 2lbs give or take)

2 Cans of creamed corn.

2 cans of "Cream of Chicken and Mushroom" Soup. That is two cans of ONE SOUP, not two cans of each of the more common sort. Alternately, one can of cream of chicken and one can of cream of mushroom

2 cloves of garlic.

Some herbs and spices (salt, ground black pepper, parsley, vinegar, sugar, onion powder, and maybe a little thyme.)

Some milk.

SOME DELICIOUS BREAD!

(Optional) 1 can Whole kernel corn.

 

 

MARINATION!

Important bit, this. I was brought up cooking southern, so you're going to want to experiment with this stuff to get the flavor you like. I'm not big on exact amounts.

 

You're going to want to dice your turkey or chicken. Make it bite sized. Shit that won't be a bother on a spoon full of soup.

 

Take yourself a big gallon-size zipper bag and put your meat in it. Stop getting distracted. Cooking is serious.

 

Put a little bit of vinegar in the bag. A little goes a long way with vinegar, so keep it light if you're scared of fucking up.

 

Next, big pinch of salt, some of that finely minced parsley, a bit of black pepper, some thyme, a pinch decent sized pinch of onion powder, and just a little bit of sugar go into the bag.

If you're feelin' fancy, you might want to try different types of vinegar or adding a bit of paprika. Keep that fancy shit to a minimum though, it's going into a fairly calm soup, so keep that in mind. YOU WANT THE MEAT TO ACCENT THE SOUP, NO OVERPOWER IT!

 

Throw that in the fridge AT LEAST overnight. Only assholes marinade for a few hours. It's bullshit.

 

SLOW COOKIN' TIME!

Dump your meat into the cooker. (You can hit it with a little black pepper before you get started to add a little something to the finished product.)

Put the creamed corn in.

Put the Cream of Chicken and Mushroom soup in.

If you want some non-creamy type corn, add your whole kernel corn at this point.

Now, put in enough milk until it look like you've got a fairly good mix.

Stir it up really well. It should be fairly thick, chowdery, one might say.

 

Cook that motherfucker on low for 4-6 hours or on high for 2-4 hours. Since most of the stuff is already cooked, the important thing is that the meat is done. As always, the longer you cook it, the better it's going to be, within reason.

 

If you cook it on high, stir it a bit more regularly as the creamed corn likes to try to stick to the cooker.

 

OMG EATIN' TIME!

You can go with the bread of your choice, but there ain't nothin' better than Sour Dough to go with this sort of chowder. Its slight sour taste really offsets the mild nature of the chowder.

 

I often find that giving my sour dough rolls a bit of a hit in the oven adds something special to the whole affair. The oven will crunch up the outside a bit and heat up the innards. It's like two hot dykes who cum deliciousness fucking in your mouth.

 

ENJOY!