Chicken Corn Chowder

It's warming up now, but last week when it was super cold outside, I went on a bit of a run with hot soups. This is beyond simple. Heck, I taught Jeff to make this years ago (actually, it's a bit updated from back then).

It's pretty zippy, if hot isn't your thing use half of the jalapeños and go from there.

1 tbsp olive oil
1 large onion, chopped
2.5 cups kernel corn, thawed if frozen
3 cups of chicken broth
1 small can of jalapeño peppers
1/2 tablespoon chili powder
1/2 cup milk
2 chicken breasts, cooked and cubed
cracked black pepper and salt to taste


Heat olive oil in a dutch oven, then saute' onion until softened. Add kernel corn and saute' further for 2 minutes. Add chicken broth and puree the mixture with a stick blender (or food processor). Add all other ingredients and heat through. Once milk is added, ensure the soup does not boil.

Beef and Broccoli

For Yvonne and Tom. :)





INGREDIENTS:

* 3/4 pound lean beef

* Marinade:
* 1 tablespoon rice vinegar (substitute rice wine if desired)
* 1 teaspoon sugar
* 1 teaspoon soy sauce
* 1 tablespoon water
* 1 tablespoon cornstarch

* Sauce:
* 2 tablespoons oyster sauce
* 2 tablespoons soy sauce
* 1 tablespoon water

* Thickener:
* 1 teaspoon cornstarch mixed with 1 tablespoon water
* 1 pound fresh broccoli
* 2 garlic cloves

* To Cook Broccoli:
* 1/2 cup water
* 1/4 teaspoon salt, or to taste
* 1/2 teaspoon sugar, or to taste

* Other:
* 2 tbsp canola oil

PREPARATION:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes, at least.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.

In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok on medium-high and add 1 tbsp oil, and coat the entire center of the wok. When oil is just barely starting to smoke, add the beef. Stir-fry until nicely browned. Remove and drain on paper towels. Add the crushed garlic and stir fry very briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add the other tablespoon of oil. Add the broccoli and the beef. Add the flavor sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.