POACHED CHICKEN & SWEETCORN CHOWDER
This recipe today, is a bit more British and is perfect for a cold night and will appeal to even the fussiest of eaters. This very hearty chowder is easy to make and will definitely hit the spot. Serve with crusty bread so you can mop up all the excess liquid. Or even better serve with a crusty cob. For those of you who don’t know what a cob is, it’s the local word (West Midlands) for a bread roll, supposedly because the small round loaves which look like street cobbles.
This creamy chicken, bacon, potato and sweetcorn chowder is so packed with flavour that it could be served as a satisfying lunch or even dinner.
Ingredients: (6/8 Servings)
- 3/4 Chicken Breasts (500g)
- 50g Unsalted Butter + 1 Knob Of Butter
- 1 Large Onion (Diced)
- 3 Carrots (Peeled & Diced)
- 3 Celery Stalks (Diced)
- 500ml Chicken/ Vegetable Stock (Both Work Just Fine)
- 5 Medium Potatoes (Peeled & Diced Into 2cm Cubes)
- 130g Unsmoked Diced Pancetta
- 1 Tsp Dried Oregano
- 1/2 Tsp Dried Thyme
- 2 Bay Leaves
- 1 Large Tin Of Sweetcorn (350g)
- 50g Plain Flour
- 750ml Milk
- 125ml Double Cream
- Handful Chives (Chopped)
- In a large pot, melt a knob of butter over medium heat. Add onion, carrot, and celery and saute until tender, about 10 minutes.
- Meanwhile fill a medium saucepan, with water and bring to the boil. Add a sprinkle of salt and chicken breasts and poach for around 20 minutes or until cooked. Once cooked drain the liquid and set the chicken aside until needed.
- Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook until potatoes are very tender, about 20 minutes, stirring occasionally.
- Pan fry the diced pancetta over a medium/ high heat until crispy roughly 8-10 minutes. Meanwhile the chicken should now be cool enough to be sliced.
- Reduce to warm heat, stir in half of the bacon, corn and chicken.
- In a medium saucepan, melt 50g butter over medium heat. Once melted add 50g flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously until the sauce thickens, season with salt and pepper to taste.
- Stir in the double cream and roux sauce (milk mixture) and stir. Warm gently to your desired temperature and serve topped with the remaining bacon and chives.