WonTon Soup

For the wontons:

1/2 lb. ground pork

1/4 lb. peeled shrimp, chopped

1/4 cup finely minced water chestnuts

1/4 cup finely minced green onions

1 egg

2 Tbs. light soy sauce

1 Tbs. dry sherry

2 tsp. Asian sesame oil

1 tsp. ginger juice (see note)

Salt, to taste, if needed

1 package (1 lb.) wonton wrappers

2 tsp. cornstarch dissolved in 2 Tbs. water

8 cups low-sodium chicken broth simmered with
3 or 4 slices peeled fresh ginger for 10 to 15
minutes

1 large bunch spinach, tough stems removed,
leaves washed and cut into wide strips

Directions:

To make the wontons, in a medium bowl, combine the pork, shrimp, water chestnuts and green onions. In a small bowl, whisk together the egg, soy sauce, sherry, sesame oil and ginger juice. Stir the egg mixture into the pork mixture, mixing well. Bring a saucepan three-fourths full of water to a boil, add a small ball of the pork mixture to the water, and poach until cooked through, 2 to 3 minutes. Drain, taste and adjust the seasonings with soy sauce, ginger juice or a little salt.

To assemble the wontons, lay out 10 wonton wrappers on a work surface. Place a teaspoon or so of the mixture in the center of each wrapper. Dip your finger in the cornstarch mixture and spread along two edges of each wrapper. Fold each in half on the diagonal to form a triangle and press the seams to seal securely. Place on a baking sheet. Repeat until all the stuffing is used; you should have about 48 wontons. Wrap any leftover wrappers airtight and store in the refrigerator for up to 1 week. Refrigerate the wontons until needed.

In a large saucepan, bring the broth to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. At the same time, bring a large saucepan half-full of water to a boil. Carefully drop the wontons into the boiling water. When the water returns to a boil, add 1 1/2 cups cold water. When the water returns to a boil, add 1 more cup cold water. Return to a boil again, then reduce the heat to low and simmer until the filling is cooked through, about 5 minutes. Using a slotted spoon, transfer the wontons to the simmering broth. Add the spinach and simmer until it wilts, about 1 minute.

Chicken Corn Chowder

Chunks of chicken transform this hearty chowder into a main-course soup. Round out the meal with a loaf of crusty bread and a simple green salad.

Ingredients:

• 4 bacon slices, chopped
• 1 large red bell pepper, seeded and chopped
• 4 cups fresh or frozen corn kernels
• 3/4 lb. Yukon Gold potatoes, cut into 1/2-inch
  chunks
• 3 cups chicken broth
• 1/2 cup dry white wine
• 3/4 lb. boneless, skinless chicken thighs, cut
  into 1/2-inch chunks
• 6 green onions, white and pale green parts,
  thinly sliced
• 3 Tbs. minced fresh thyme
• 2 1/2 cups half-and-half
• Salt and freshly ground pepper, to taste

Directions:

Cook the bacon
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.

Cook the vegetables and chicken
Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.

Finish the chowder
Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4.