Tuesday, July 27, 2010

Cooking: Chicken Corn Chowder

Oh my summer corn is here!!! And boy is it delicious.

467

On of my favorite dishes is corn chowder.

Here is how I make it;

Take six ears of corn and cut the kernels off the ear.

470

Sauté pancetta in saucepan with 1 T. of olive oil.

477

When the pancetta is brown, remove with slotted spoon and set aside.

478

Add 1 T. butter and saute onions, celery and garlic for approximately 10 to 15 minutes or until softened.

479

Add flour and stir allowing the flour to cook.. about 1 minute.

480

Add chicken stock and diced potatoes. Bring to a boil and cook about 10 minutes or until potatoes are fork tender.

481

Add corn, cream, milk and chicken and cook another 10 minutes, thoroughly cooking the corn.

482

Season with salt and pepper. Top with pancetta.

484

The fresh summer corn makes this dish so delicious. Summer in a bowl of soup.

487

Chicken Corn Chowder

  • 4 oz. pancetta
  • 1 T. olive oil
  • 1 T. butter
  • 1 small onion, diced
  • 3 stalks of celery, diced
  • 3 cloves of garlic
  • 1/4 c. flour
  • 6 c. chicken stock
  • 4 russet potatoes, diced
  • 6 ears of corn cut off the cob
  • 3/4 c. heavy cream
  • 3/4 c. milk
  • 2 chicken breasts, cooked and cubed
  • Salt and Pepper, to taste

4 comments:

  1. I'm not a big chowder fan...but yours looks good...may have to try it for my hubby...

    ReplyDelete
  2. Looks good. It's too hot here for soup, but come fall, this will be delicious. Thanks for the recipe.

    ReplyDelete
  3. Love corn chowder! And your recipe looks really easy! Love the furniture you and your daughter painted for her condo! Very lovely.

    ReplyDelete

Comments are such a treasure. Please share your thoughts, I would love your feedback.

Cynthia