Monday, January 2, 2012
Last week, I posted a photo of one of our week night suppers to my Facebook page. I received requests for the recipe via private messages from many. I’m almost ashamed to post how easy the recipe is. But… I will do so boldly. (Insert nervous laughter)
Cold weather is finally upon us for a few days in Central Florida. This would be a good soup to serve your family tonight or tomorrow. This is rich, but not clumpy chowder. (I don’t like my chowders too thick) For thicker chowder, double the amount of butter and flour.
Chicken Corn Chowder
1 Store Deli Rotisserie Chicken (I used Publix Lemon Pepper) Skin and bones discarded, chopped into medium dice
4 Large carrots, peeled and chopped
8 Large Russet potatoes, peeled and chopped
½ Large onion, minced (I ended up with about ½ cup)
4 Large cloves fresh garlic, minced
1 Stick of real butter
½ Cup AP Flour
1 Maggi Chicken Cube
Salt to taste
Pepper to taste
26 oz. Swanson’s Chicken Stock (I used lower sodium)
32 oz. Swanson’s Chick Broth (I used lower sodium)
1 12 oz.bag Publix frozen corn kernels
¼ cup heavy cream
½ cup finely minced fresh parsley
I recommend doing all of the peeling, chopping and mincing beforehand. The soup comes together quickly.
In a large pot, melt butter. Once butter foams, add flour and whisk to remove lumps. (The goal is to cover every grain of flour with butter fat). Cook on medium heat 1 to 2 minutes without browning, stirring constantly.
Add onions and garlic. Continue to cook for about a minute.
Add carrots and potatoes. Stir.
Add chicken stock and broth. Stir to incorporate, being sure there are no lumps.
Add Maggi Chicken Cube and black pepper.
Add chopped chicken.
Cook over medium heat until potatoes and carrots are tender.
Taste for salt. (Add salt, if needed)
Using a potato masher: Mash slightly some of the vegetables in the soup. (Adds thickness, without gluey texture) Taste once again for seasoning.
Add corn kernels. Bring to a boil.Turn off heat.
Add heavy cream and parsley.