Pairs well with Chicken Corn Chowder
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Chicken Corn Chowder
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A comforting and creamy chicken corn chowder made with homemade chicken stock, tender chicken, sweet corn, and hearty vegetables.
02:45:00 total
Serves 8
medium
Soup
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Ingredients
- chicken - watch the video to see (preferably dark meat, quantity as needed)
- celery - 2 stalks (2 stalks, chopped finely)
- carrots - 3-4 pounds (3-4 pounds, washed and unpeeled)
- leek - 1 large (1 large, use white and green parts only, chopped)
- garlic - 8 cloves (8 cloves, sliced)
- peppercorns - 17 (17, or as needed)
- fresh thyme - watch the video to see (as needed)
- bacon - 6 ounces (6 ounces, for sweating)
- onion - 1 large (1 large, diced small)
- cheddar cheese - 8 ounces (8 ounces, shredded)
- baking potatoes - 2 large (2 large, diced)
- jalapeno pepper - 1 (1, optional for heat)
- sage - 2 tablespoons (2 tablespoons, chopped)
- curry powder - 2 teaspoons (2 teaspoons, optional)
- cream - watch the video to see (36% fat, quantity as needed)
- frozen corn - 2 and 1/2 cups (2 and 1/2 cups)
Instructions
- Prepare Chicken Stock: Make chicken stock by boiling chicken parts (excluding breasts) with carrots, celery, leek, garlic, peppercorns, and fresh thyme. Cook for about 1.5 hours, then remove chicken and strain the stock.
- Cook Bacon and Vegetables: Sweat bacon in a pot until fat is rendered. Add diced onion and cook until translucent. Then add finely chopped celery, leek, and optional jalapeno pepper.
- Add Potatoes and Carrots: Add diced potatoes and carrots to the pot. Pour in the chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender.
- Add Chicken and Corn: Shred the cooked chicken and add it to the soup along with frozen corn. Continue to simmer.
- Finish with Cheese and Cream: Stir in shredded cheddar cheese until melted. Add cream to achieve desired consistency. Season with salt, pepper, sage, and optional curry powder.
- Adjust Consistency: If the soup is too thin, thicken with a cornstarch slurry (cornstarch mixed with water). Bring to a boil to activate the thickening power of the cornstarch.
- Serve: Adjust seasoning to taste and serve hot.
