Chicken Corn Chowder: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
1/4 | '''<sup>1</sup>/<sub>4</sub>''' teaspoon cayenne | ||
4 potatoes diced to bite sized pieces | '''4''' potatoes diced to bite sized pieces | ||
1 carrot diced | '''1''' carrot diced | ||
1 celery diced | '''1''' celery diced | ||
2 jalapeños (or poblanos) diced | '''2''' jalapeños (or poblanos) diced | ||
4 slices bacon | '''4''' slices bacon | ||
4 cups chicken broth | '''4''' cups chicken broth | ||
1 onion diced | '''1''' onion diced | ||
1 garlic minced | '''1''' garlic minced | ||
3 cups corn (fresh, cut off the cob or frozen) | '''3''' cups corn (fresh, cut off the cob or frozen) | ||
2 chicken breasts | 2 chicken breasts halves pounded, salt and pepper each side | ||
2 | '''2''' Tablespoons butter & '''3''' Tablespoons flour mixed into a <span style="color:red">roux</span> | ||
4 fresh thyme sprigs or | '''4''' fresh thyme sprigs or '''1<sup>1</sup>/<sub>2</sub>''' teaspoons dried | ||
1 cup | '''1''' 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 chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside. | '''Cook''' <span style="background:lightgreen">chicken</span> 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''' <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 <span style="background:lightgreen">garlic</span> & <span style="background:lightgreen">roux</span> until fragrant | |||
'''Add''' <span style="background:lightgreen">chicken broth</span>, bring to a boil, stirring to scrape bottom fond | |||
'''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 <span style="background:lightgreen">potatoes</span> are tender | |||
Add bacon off heat | Use emulsion blender to '''blend''' soup until desired smoothness | ||
'''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''' <span style="background:lightgreen">bacon</span> off heat | |||
__NOTOC__ | __NOTOC__ | ||
Revision as of 22:17, 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
