Roasted Chicken And Corn Summer Chowder
June 22, 2008
I just made this recipe last night and couldn’t wait to share!! My source is this month’s (June 2008) issue of Sunset Magazine. I only had a red onion, and needed to use it, I think it added a little nice twist with the sweetness. I also used small Yukon gold’s that I did not peel due to the fact that I was on crutches and they were perfect, nice and buttery skin and all. Please enjoy!!
For more Chowder recipes click here, and here.
- 2 slices bacon chopped
- 1, onion chopped
- 3 tbsp. flour
- 1 lb. Yukon gold potatoes, peeled and chopped
- 6 cups reduced-sodium or homemade chicken broth
- 4 cups shredded, roasted chicken
- Kernels cut from 3 ears corn (3 cups)
- ¼ to ½ cup heavy whipping cream
- 2 medium tomatoes, seeded and chopped
- 1 avocado, pitted, peeled and chopped
- 1 cup loosely packed cilantro leaves
- 2 limes, cut into wedges
- Freshly ground black pepper
In a large heavy pot over medium high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring until flour smells cooked but has not started to brown, about 3 minutes.
Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes.
Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.
Serves: 6
Total time: 5o minutes
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