“Need A Hand” recipes are for folks who need a bit of help in the kitchen.
Chicken Corn Chowder
Need a Hand
- Place stock pot on burner over medium-high heat.
- Take 1 TBSP butter and add to a stock pot.
- Once the butter is melted and bubbly add the chopped onion.
- Allow to cook for about 4 minutes until slightly translucent.
- Add the celery and cook until the celery is bright green, stirring frequently.
- Now add the red pepper, corn, potatoes, chicken, and stock.
- Allow to come to a boil.
- Turn down to medium heat to simmer for 25 minutes.
20 minutes into simmering:
- When the soup has been simmering for about 20 minutes move to this next step.
- In a small sauté pan, melt the remining butter (6 TBSP).
- Once bubbly add the flour and stir with a whisk.
- This butter/flour mixture is called a roux (pronounced ‘Roo’ as in short for Kangaroo).
- Allow to cook for about 3 minutes, stirring constantly.
- Take some broth from the soup and mix it into the sauté pan.
- Continue to do so until the sauté pan is getting full.
- Mix the roux/broth mixture into the soup in 2-3 TBSP batches, stirring the soup well after each batch.
- The past few steps are called tempering. You’re tempering the roux into the soup.
- Once the roux is fully tempered into the soup, allow to simmer for 5 minutes.
- Then slowly pour in the heavy cream, ¼ cup at a time.
- Mix well between quarter cups.
- Allow to simmer for 5 more minutes, do not boil.
Serving suggestions: Serve the same day with rendered bacon. Refrigerate leftovers immediately.
Don’t need the extra help? See my “Confidence” version of the recipe.