Tuesday, July 25, 2017

What’s on the MENU this week - Chicken and Corn Chowder

The Chicken soup recipe seems to have gone down very well, so we thought you might like a variation. This is enough for a couple of helpings for two people; just double up the quantities if you want to feed four. You can use oil instead of butter, but it does lose some richness. Chowder is half way between a soup and a stew and must have some texture from the vegetables
1 dessert spoon of butter - 1 teaspoon of oil - 1 small onion, finely chopped - 1 carrot , cut into  ½ cm cubes- 1 leek, sliced - 1 stick of celery, chopped - 1 clove of garlic, sliced - 2 corns on the cob - 500 ml chicken stock - 3 rashers of smoked streaky bacon - 1 dessert spoon flour - 2 bay leaves - 1 Table spoon of finely chopped parsley - 1 Table spoon of finely chopped celery leaves - 2 medium potatoes , cut into 2 cm cubes - 2 sprigs of thyme - 1 cup of chicken cut into pieces, raw or cooked - a good grating of nutmeg - several grindings of black pepper - 100 ml cream- salt to taste

Chop the vegetables into small cubes and, beginning with the onion, fry them gently in the butter and oil. While this is happening, using a sharp knife, strip off the corn from the cobs. When the vegetables have softened, add the bacon and fry gently, then add the flour, stir and let it fry gently for a minute or two. Add corn and the stock and then everything else, except the salt and the cream. Simmer gently till the potatoes are cooked and beginning to fall apart. You do need texture in this chowder. Add the cream, bring back to a simmer, taste and then add the salt, if it needs it. Serve with crisp bread. Lovely with a good Viognier or Chenin Blanc

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