I woke up on Saturday with a cold. Nothing makes a cold go away like a bowl of Chicken soup. Since I'm not a fan of Chicken soup, I thought I'd try a recipe from an old Williams Sonoma catalog - Chicken and Corn Chowder. I thought it turned out pretty good. The consistancy is thinner than I like in a chowder, so I added a little cornstarch in the end. If you don't cook with wine, substitute more chicken broth. Next time, I would probably decrease the amount of thyme (a little too much for my taste).
Chicken & Corn Chowder
(Williams Sonoma)
4 bacon slices, chopped
1 large red bell pepper, seeded and chopped
4 cups fresh or frozen corn kernels
3/4 lb. Yukon Gold potatoes, cut into 1/2-inch chunks
3 cups chicken broth
1/2 cup dry white wine
3/4 lb. boneless, skinless chicken thighs, cut into 1/2-inch chunks
6 green onions, white and pale green parts, thinly sliced
3 Tbs. minced fresh thyme
2 1/2 cups half-and-half
Salt and freshly ground pepper, to taste
(Williams Sonoma)
4 bacon slices, chopped
1 large red bell pepper, seeded and chopped
4 cups fresh or frozen corn kernels
3/4 lb. Yukon Gold potatoes, cut into 1/2-inch chunks
3 cups chicken broth
1/2 cup dry white wine
3/4 lb. boneless, skinless chicken thighs, cut into 1/2-inch chunks
6 green onions, white and pale green parts, thinly sliced
3 Tbs. minced fresh thyme
2 1/2 cups half-and-half
Salt and freshly ground pepper, to taste
Cook the bacon: In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.
Cook the vegetables and chicken: Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.
Finish the chowder: Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4.
***I had this again the nest day for lunch. I decided to sprinkle some grated cheese on top. YUMMY! I definitely recommend this!
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