Chicken Corn Chowder: Difference between revisions

Revision as of 23:37, 26 October 2024

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

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

@@ Line 24: / Line 24: @@
 <span style="color:red">▶</span> salt and pepper each side
-<span style="background:lightpink">'''<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