Online Recipe Database Direct Access

RSS Feeds
This recipe is liked by 0 person(s).

Chicken Corn Chowder

Chicken Corn Chowder Categories:
Nb persons: 0
Preparation time:
Total time:

    8 ears  fresh sweet yellow corn, husked and silks removed and kernels cut from cob
    4  chicken breasts
    3 T.  butter
    1 large  shallot, (diced)
    1/4 C.  all-purpose flour
    1 clove  garlic, minced
    4 C.  water
    1 C.  low-sodium chicken broth
    1 lb  Yukon Gold potatoes, cut into 1/2-inch pieces
    1/2 t.  dried thyme
    1  bay leaf
      freshly ground black pepper
    1 C.  half and half
    1 T.  honey
    2 - 3 T.  chopped fresh chives

Melt butter in Dutch Oven over medium heat. Add the diced shallots and cook until just starting to brown around edges. Add in the flour and garlic to make a rue.

While whisking, slowly pour in water and broth. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender.

Remove bay leave then transfer 2 1/2 C. of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Grill and shred the chicken, adding that at the end.

Sprinkle each serving with chives and optional cheddar. Serve with a hard dinner roll.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact