Chicken Corn Chowder: Difference between revisions
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<span style="color:red">▶</span> salt and pepper each side | <span style="color:red">▶</span> salt and pepper each side | ||
'''<big>2</big>''' Tablespoons butter & '''3''' Tablespoons flour mixed into a <span style="color:red">roux</span> | <span style="background:peachpuff">'''<big>2</big>''' Tablespoons butter & '''3''' Tablespoons flour mixed into a <span style="color:red">'''roux'''</span> | ||
'''<big>4</big>''' fresh thyme sprigs or '''<big>1<sup>1</sup>/<sub>2</sub></big>''' teaspoons dried | '''<big>4</big>''' fresh thyme sprigs or '''<big>1<sup>1</sup>/<sub>2</sub></big>''' teaspoons dried | ||
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[[Category:Chicken]] | [[Category:Chicken]] | ||
[[Category:Soup]] | [[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
