On Wednesday, I did a really hard (for me) run: 14 or so miles with two by six miles at a 7:45 pace. I decided to do this on a flatish path in the nearby state park in order to best mimic the B & A marathon course. I had company for the first set of six miles, so I did the workout as an out and back. Yep, it turned out we went out with that stupid 20 mph tail wind, and then back with the head wind. And then I had to repeat it all over again in the same windy conditions. I really hate the wind, but on Wednesday, I beat it and nailed my paces, making for a happy, if not wind-burned, runner.
The consequence of the wind, though, is that I ended up chilled to the bone for the remainder of the day. No extra long hot shower, no amount of tea or woolen socks seemed to be enough. Which led me to soup making Wednesday night. I don’t share many recipes here because I am a recipe follower, not creator. I do love to cook, though, and this recipe for chicken corn chowder, which my friend Sue gave me years ago, has become a winter favorite around here. There’s nothing gluten free, dairy free, vegan, or anything else special about it, but it does use good, whole food ingredients. Hope you like it!
2 bacon slices (I use uncured turkey bacon here)
1 lb. skinned, boned chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup flour (I substitute whole wheat)
2 cups milk (it calls for 2% but I use skim)
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cook bacon in Dutch oven coated w/ cooking spray over medium-high heat until crisp. Remove bacon from pan; crumble and set aside. Add chicken, onion, bell pepper and garlic to pan and saute 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat and simmer for 20 minutes or until potatoes are tender. Add corn and stir.
Place flour in bowl, gradually add milk, stirring with a whisk. Add to soup and cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper.
Who else is sick of wind? What’s your favorite type of winter soup?