Make-Ahead Chicken And Corn Chowder
This hearty and comforting chicken and corn chowder is the perfect dish to warm you up on a chilly day. Tender chicken pieces and sweet corn are simmered in a flavorful broth with potatoes and aromatic seasonings, creating a rich and satisfying soup. Topped with a creamy finish, this chowder is a delicious blend of textures and flavors that will leave you wanting more. Perfect for a family dinner or a gathering with friends, this chowder is sure to be a hit with everyone at the table.
— Constant Cookbook
Ingredients
- 2 Tbs. canola oil
- 3 leeks, white and pale green parts only, chopped
- 2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 quarts chicken broth
- 3 red-skinned potatoes, peeled and cut into 1-inch dice
- 1 tsp. finely chopped fresh thyme
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 4 Tbs. unsalted butter, at room temperature
- 1/4 cup all-purpose flour
- 1 1/2 cups corn kernels
- 1/2 cup heavy cream
Instructions
- <b>Cook the leeks and chicken</b>
- In a large saucepan over medium heat, warm the oil. Add the leeks, cover and cook, stirring occasionally, until softened, about 3 minutes. Add the chicken, cover and cook, stirring occasionally, just until the chicken is golden on all sides, about 5 minutes.
- <b>Prepare the chowder</b>
- Add the broth, potatoes, thyme, salt and pepper to the saucepan. Increase the heat to high, cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 30 minutes.
- <b>Finish the chowder</b>
- In a bowl, mix together the butter and flour to form a paste. Whisk 1 cup of the broth into the mixture and add it to the saucepan along with the corn. Return to a simmer and cook, stirring frequently, until thickened, about 5 minutes. Stir in the cream and season with salt and pepper.
- Ladle the chowder into bowls and serve immediately. If freezing, set aside to cool (see note). Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 8.
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