I’m on the lookout for quick, savory lunches using whatever is on hand. I don’t usually keep a fully stocked kitchen, so this exercise often ends up with some interesting results. I also wanted something that I could freeze for future lunches. A sort of Smoky Corn Chowder was what I had in mind. I also recently harvested spring leaves from a couple of shallots that I had planted in winter and wanted to use that. Bacon would have been ideal for this soup but I didn’t have any, but I always have luncheon meat.
Whole kernal corn, canned or fresh
1 can cream of chicken
1/3 cup luncheon meat, cubed
Sweet (taiwan or napa) cabbage leaves
1 cup water
Pinch of pepper