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Hello, foodies…

I was supposed to be apple picking at the orchard today, but the pumpkins kept calling my name…

I did manage to pick a few apples in the end and I'm going to cook my heart out over the next few days. After all, there were 18 apple recipes in the blog I shared yesterday. If you’re craving something classic and familiar, you’ll find it. If you’re ready for some new challenges, we’ve got those, too.

Sunday’s recipe on In the Kitchen with David may be familiar to some of you—especially if you’re from central Pennsylvania. When I was a news anchor in Altoona, Chicken and Corn Chowder was a church bazaar special, the signature soup at the fire-hall fundraiser…it was everywhere. And it was GOOD.

Here’s the recipe, as I remember it. I wanted to make it in the Vitamix because you need exactly one dish: the blender itself. If you don’t have the Vitamix, stove-top directions follow.

Chicken and Corn Chowder
Serves 4–6                                     

Ingredients:

• 1 cup milk


• 2 cups chicken stock


• 1/2 cup medium-diced onion


• 1 tsp dried thyme


• 1 clove garlic, peeled


• 10-oz boneless chicken breast, cooked and cut into chunks


• 1-1/2 lb medium-size russet potato, baked or boiled, and peeled and cut into quarters lengthwise, divided


• 1 cup frozen corn, defrosted and divided


• 2 tsp salt


• 1/2 tsp black pepper


• 2 strips thick-cut bacon, cooked and drained


• 1/2–3/4 cup shredded cheddar cheese


• 2 scallions, sliced

Vitamix Preparation:

1. Place the milk, chicken stock, onion, thyme, garlic, chicken breast, 4 quarters of potato, 1/2 cup of corn, salt, and pepper into the Vitamix container. Secure the lid and place the container on the base. Start the machine on low speed for 10 seconds and then increase the speed to high and run for 8–9 minutes.


2. Turn the machine off, remove the lid-plug carefully, and through the opening add the bacon, remaining potato, and corn. Secure the lid-plug back in the container lid and pulse on low 3–4 times so the bacon, potato, and corn are chopped into small pieces.


3. Ladle into serving bowls and top with cheese and scallions.

Stove-top Preparation:

1. Heat 1 Tbsp oil over medium heat in a 2–3 quart saucepan. Add the onions and garlic and sauté until the onions are translucent. Add the stock, thyme, chicken, 4 quarters of potato, 1/2 cup corn, salt, and pepper. Simmer for about 5–10 minutes.


2. Remove the pot from the heat and add the milk. Place the soup into a blender and hold the lid in place with a dish towel (to prevent the lid from popping off). Blend on low, to start, and gradually increase the speed, pureeing until smooth. Place the remaining potato, corn, and bacon into the blender and pulse until chopped.


3. Ladle into serving bowls and top with cheese and scallions.

This recipe is prepared with the Vitamix 64-oz Professional Series 13-in-1 Variable-Speed Blender (K41953).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Speaking of Altoona, PA WTAJ is one (of many!) stations that carry the Mr. Food segments. In fact, that’s where I first learned about Mr. Food. I never dreamed that many years later at QVC, not only would I meet Art Ginsburg himself, but I would then go to the Mr. Food studios in Fort Lauderdale to talk about my second cookbook!

Some of you may have already seen the clip earlier this week if your local news station also carries Mr. Food. But, you can also watch here on the Mr. Food Test Kitchen website. I’m with Howard Rosenthal, of course, who has taken over the Mr. Food helm after Art Ginsburg’s passing two years ago. You can also enter to win a signed copy of my new cookbook and get the recipe for my Mississippi Mud Pie.

Your blog question today is what’s your go-to soup recipe. Do you make a great tomato soup? Cream of mushroom? Lobster bisque? I’d love to hear what you make and how you make it. And, I bet your fellow foodies would as well. I’ll see you Sunday at Noon ET.

Keep it flavorful!
—David