Chilean Corn & Chicken Chowder

2½ pounds Chicken pieces
1 Onion peel left on & halve
1 Stalk celery with leaves
1 Carrot halved
2 Cloves garlic
4 ounce Slab bacon remove rind & dice
1 medium Onion diced
3 tablespoon Flour
1 pounds Idaho potatoes diced
2 tablespoon Fresh thyme leaves chopped
1 cup Half and half
8 Sprigs parsley
6 Black peppercorns
1 Bay leaf
1 large Fresh thyme sprig
3 cup Corn kernels
Salt and pepper
4 Plum tomatoes peel,seed & dice
1 Avocado diced
1 teaspoon Lime juice
⅓ cup Parsley coarsely chopped
Broth Chowder For the broth, place the chicken pieces and remaining broth ingredients except the salt in a large heavy pot. Add just enough water to cover. Bring to a low boil, reduce the heat to medium-low, and simmer, partially covered, skimming any foam, for 30 minutes. Salt the broth to taste and continue to cook uncovered until the chicken is cooked through, 20 minutes longer. Remove the chicken from the broth and let stand until cool enough to handle. Discard the skin and shred the meat from the bones. Place the chicken in a bowl, cover, and refrigerate until ready to use. Strain the broth and measure 6 cups for the chowder. Refrigerate or freeze the remaining broth for another use. For the chowder, cook the bacon over low heat about 5 minutes. Add the onion and cook, stirring, until wilted, about 10 minutes. Do not brown. Sprinkle in the flour and cook, stirring constantly, another 5 minutes. Add the reserved broth and stir until blended with the flour. Add the potatoes and thyme. Cook, stirring occasionally, over medium low heat until the potatoes are just tender, about 10 minutes. Off the heat, stir in the half-and-half, corn and shredded chicken. Cook, stirring, over low heat for 5 minutes. Season generously with salt and pepper. Before serving, reheat the soup over low heat. Stir in the tomatoes, avocado, lime juice, and parsley and serve immediately.

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