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Posts: 330
Registered: February 2004
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Chicken, Corn and Potato Chowder
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Tue, 10 February 2004 20:07
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2 Tbsp olive oil
1 medium onion, finely chopped
3 leeks, white part only, well washed and sliced 1/4" thick
2 Tbsp flour
6 cups chicken stock or good instant or low sodium broth
1/2 cup dry white wine
2 med potatoes, peeled and cut into 1/4" cubes
2 cups cooked chicken cut into 1/2" cubes
2 pinches saffron threads
1 cup fresh corn kernels or 1 cup frozen corn kernels, defrosted
salt to taste
freshly ground black pepper to taste
pinch ground nutmeg
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In a large saucepan, heat the olive oil over medium-high heat. Add the onion and leeks and saute until translucent, about 4 minutes.
Turn the heat to low. Add the flour and cook, stirring, to make a light roux, about 2 minutes. Do not allow the flour to color.
Slowly add teh stock. Increase the heat to high and cook, stirring, until the stock is thickened. It should have a lightly creamy
consistency. If it is too thick, add more stock; if it is too thin cook down gently.
Add the wine, potatoes, chicken and saffron. Season to taste with the salt and pepper. Reduce heat to medium and
cook until the potatoes are tender, 15 to 20 minutes. Add the corn and cook to heat through, 2 - 3 minutes. Thin soup with stock if
it seems to thick.
To Freeze: Freeze in freezer safe containers.
To Reheat: Heat in coverd pot until heated through.
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Posts: 213
Registered: February 2004
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Re: Chicken, Corn and Potato Chowder
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Thu, 19 February 2004 19:51
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Good, but needs a little more flavor (maybe salt & pepper). Also have to make sure the potatoes don't overcook and that it doesn't burn or stick to the bottom of the pan...can give it a burnt flavor if it does.
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Posts: 13
Registered: February 2004
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Posts: 337
Registered: February 2004
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Re: Chicken, Corn and Potato Chowder
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Mon, 23 February 2004 19:48
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I didn't like it at all...but it had (to me, anyway) a really strong burnt flavor...so that could be why.
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