Ham, Potato and Corn Chowder, Chicken Breast Duo and Honeycomb

It’s fall time again and with the nip in the air, and my kitchen, I’m planning more substantial cooking projects that will warm me up.

Like this ham, potato and corn chowder I found on someone’s blog. The ingredients are similar to a previous soup I’ve posted, other than using a roux to thicken it up to the consistency of a chowder. You can add whipping or half and half cream if you want to add richness to the dish. And don’t mind the extra calories.

In the meantime, however, I thawed out the last of the boneless, skinless chicken breasts from my freezer (1 pound in total) and turned them into chicken and kale pesto spaghetti

… and a fast and tasty marinated Middle Eastern dish on skewers called chicken tawook.

Both are dishes I’ve made before so no recipes.

I recently got a late afternoon craving for something sweet and whipped up this variation on a peanut brittle. Honeycomb is a nut free toffee in which, similar to a brittle, baking soda is added to a caramelized sugar mixture. The sugar used and, most importantly, the amounts of baking soda added vary. The extra baking soda used in the honeycomb creates lots of bubbles resulting in a sponge-like texture that shatters in your mouth as your crunch down on it. I started with a brittle recipe but added an additional teaspoon of baking soda. Next time, I’ll make a traditional honeycomb with brown sugar and molasses in place of the white sugar and corn syrup I used.

NOTE: DO NOT disturb your molten sugar mixture once you’ve poured it out onto your buttered or greased baking pan in order to even it out. You’re flattening out all of those lovely bubbles if you do so.

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10 thoughts on “Ham, Potato and Corn Chowder, Chicken Breast Duo and Honeycomb

  1. That soup looks so yummy and comforting. I’m sitting in front of a heater right now, because I can’t take this 60 degree weather! Also love the china pattern. It’s so pretty!

    1. Thank you. The soup was made when it was getting nippy. It’s warmed up in the last couple of days so it feels like the onset of spring rather than fall. I could go out and barbecue if I wanted to … or had something thawed to put ON the bbq. πŸ™‚

      The china was my mom’s GOOD dishes. Every once in a while, I pull out a place setting.

  2. I wish I had better teeth, I love peanut brittle but growing up in a state that wouldn’t add fluoride to water meant that my poor dental hygiene has resulted in a mouth full of teeth with fillings and crowns.
    The soup looked amazing. I love that sort of soup.

    1. Sorry you’re deprived but there are lots of sweets out there that you can enjoy. πŸ™‚

      It’s a soup with lots of texture, colour and flavour from the veggies and ham … though you can leave out the ham if you want. And it’s easy to make too.

      1. It’s a good thing chocolate is readily available. The benefit is that unlike the skins from fruit chocolate melts, so in theory it is not as bad for my teeth as say an apple could be πŸ˜‚

  3. Your chowder looks perfect for cold winter days. I’ve never had it though I keep on seeing them on US and Canadian blogs…. I must try one day.
    I love the skewers! These would be perfect at any time of the year.

    1. Chowders are a popular class of soups featuring some sort of thickener to give them that creamy consistency and mouth feel which I first ate at Red Lobster where their clam chowder is lovely and filling. With biscuits they’re a great start to any meal. πŸ™‚

      Skewers are fun… shrimp, chicken, pork, beef. Even fish.

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