Chicken Corn Chowder: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
1/4 | '''<big><sup>1</sup>/<sub>4</sub></big>''' teaspoon cayenne | ||
4 potatoes diced to bite sized pieces | '''<big>4</big>''' potatoes diced to bite sized pieces | ||
1 carrot diced | '''<big>1</big>''' carrot diced | ||
1 celery diced | '''<big>1</big>''' celery diced | ||
2 jalapeños (or poblanos) diced | '''<big>2</big>''' jalapeños (or poblanos) diced | ||
4 slices bacon | '''<big>4</big>''' slices bacon | ||
4 cups chicken broth | '''<big>4</big>''' cups chicken broth | ||
1 onion diced | '''<big>1</big>''' onion diced | ||
1 garlic minced | '''<big>1</big>''' garlic minced | ||
3 cups corn (fresh, cut off the cob or frozen) | '''<big>3</big>''' cups corn (fresh, cut off the cob or frozen) | ||
2 chicken breasts | '''<big>2</big>''' chicken breasts halves pounded | ||
<span style="color:red">▶</span> salt and pepper each side | |||
<span style="background:peachpuff">'''<big>2</big>''' Tablespoons butter & '''3''' Tablespoons flour mixed into a <span style="color:red">'''roux'''</span> | |||
1 cup | '''<big>4</big>''' fresh thyme sprigs or '''<big>1<sup>1</sup>/<sub>2</sub></big>''' teaspoons dried | ||
'''<big>1</big>''' cup Lactaid | |||
salt | salt | ||
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==Procedure== | ==Procedure== | ||
Cook bacon. Remove crumble | '''Cook''' <span style="background:lightgreen">bacon</span>. Remove, '''crumble''' & set aside | ||
'''Cook''' <span style="background:lightgreen">chicken</span> 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside. | |||
'''Add''' <span style="background:lightgreen">carrots</span>, <span style="background:lightgreen">onion</span>, <span style="background:lightgreen">jalapeño</span> & <span style="background:lightgreen">celery</span> to pan at ''medium heat'' | |||
'''Add''' <span style="background:lightgreen">salt</span> and <span style="background:lightgreen">pepper</span> | |||
'''Cook''' until softened, about ''8 minutes'' | |||
Stir in garlic & roux until fragrant | '''Stir''' in <span style="background:lightgreen">garlic</span> & <span style="background:lightgreen">roux</span> until fragrant | ||
Add chicken broth, bring to a boil, stirring to scrape bottom fond | '''Add''' <span style="background:lightgreen">chicken broth</span>, bring to a boil, stirring to scrape bottom fond | ||
Add potatoes & corn & thyme (if fresh) | '''Add''' <span style="background:lightgreen">potatoes</span> & <span style="background:lightgreen">corn</span> & <span style="background:lightgreen">thyme (if fresh)</span> | ||
Boil for 20 minutes, until potatoes are tender | '''Boil''' for ''20 minutes'', until <span style="background:lightgreen">potatoes</span> are tender | ||
Use emulsion blender to blend soup until desired smoothness | Use emulsion blender to '''blend''' soup until desired smoothness | ||
Add Lactaid, chicken, cayenne & thyme (if dried) until warmed | '''Add''' <span style="background:lightgreen">Lactaid</span>, <span style="background:lightgreen">chicken</span>, <span style="background:lightgreen">cayenne</span> & <span style="background:lightgreen">thyme (if dried)</span> until warmed | ||
Add bacon off heat | '''Add''' <span style="background:lightgreen">bacon</span> off heat | ||
__NOTOC__ | __NOTOC__ | ||
__NOEDITSECTION__ | __NOEDITSECTION__ | ||
[[Category:Chicken]] | |||
[[Category:Soup]] | |||
[[Category:Main Dish]] | |||
Latest revision as of 23:46, 26 October 2024
Ingredients
1/4 teaspoon cayenne
4 potatoes diced to bite sized pieces
1 carrot diced
1 celery diced
2 jalapeños (or poblanos) diced
4 slices bacon
4 cups chicken broth
1 onion diced
1 garlic minced
3 cups corn (fresh, cut off the cob or frozen)
2 chicken breasts halves pounded
▶ salt and pepper each side
2 Tablespoons butter & 3 Tablespoons flour mixed into a roux
4 fresh thyme sprigs or 11/2 teaspoons dried
1 cup Lactaid
salt
pepper
Procedure
Cook bacon. Remove, crumble & set aside
Cook chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.
Add carrots, onion, jalapeño & celery to pan at medium heat
Add salt and pepper
Cook until softened, about 8 minutes
Stir in garlic & roux until fragrant
Add chicken broth, bring to a boil, stirring to scrape bottom fond
Add potatoes & corn & thyme (if fresh)
Boil for 20 minutes, until potatoes are tender
Use emulsion blender to blend soup until desired smoothness
Add Lactaid, chicken, cayenne & thyme (if dried) until warmed
Add bacon off heat
