I almost forgot how to post. That’s how long it’s been. I almost forgot how to type too. Let’s just chalk any spelling errors up to that.
Thanks to a gift card and a smokin’ deal at Target, I finally chose Kody’s successor. (For those of you who missed my last post, Kody was my camera. Get the story here.) My new Nikon CoolPix S01 is adorable – and I think we all know that adorability is the most important quality in a camera. It’s so tiny, it inspires coos from strangers when I take it out of the free clutch that came with my purchase. It feels like a toy in my hand.
- Stock/Soup Pot
- 1 Pkg. (Approximately 2 lbs.) Chicken Drumsticks
- 2 Bay Leaves
- 1 tsp. Parsley
- 1 tsp. Thyme
- ¼ tsp. Sage
- 1 tsp. Paprika
- 2 Pinches Smoked Paprika
- 1 tsp. Worcestershire
- ½ Sweet Onion (I prefer Vidalia)
- 12 oz. Bag Sweet Corn
- * ¾ Cup Extra Mild Buffalo Wing Sauce * (See notes below.)
- 1 Cup Sour Cream
- Blue Cheese Crumbles (Optional)
Place drumsticks in pot and cover with 12 cups of water. Add bay leaves, parsley, thyme, sage, both kinds of paprika, 1 tsp. salt, and Worcestershire to water. Slice onions and add to pot. The onions will be strained from the soup later, so your slices don’t have to be pretty. Stir ingredients.
Cook for 50 – 60 minutes, until meat starts to pull away from and fall off the bones.
Turn off burner. Remove chicken from pot. Let chicken cool to the touch.
Return broth to pot.
Skim excess fat from top of broth.
Remove chicken from bones. Set aside.
Add sour cream to broth. Turn burner back on – to medium. Stir sour cream until fully blended. This might be a great time to use your emulsion blender if you own one.
*Add Buffalo Wing Sauce. For the heat sensitive, start with ½ cup and go from there. If you love hot stuff, you might be happiest with 1 cup. My Texas tongue is happy with ¾ cup, and it’s not too hot for Big D who prefers a milder heat. It’s a good in-between heat for us both.*
Add salt and pepper to taste. I found that it needed quite a bit of salt. It is a big pot of soup. Stir well.
Stir well before serving.
Add blue cheese crumbles to each bowl if desired.
Big D and I also love to crumble tortilla chips on top. It adds a yummy crunch to each bite. This would also go well with jalapeno cornbread. I’ll share a recipe for it sometime.
– Anita, Noted in Nashville