Chilean Corn And Chicken Recipe
Summary
Cooking Time1 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings6
Ingredients
| Chicken | 1 Small (Broth:) | |
| Onion | 1 (Broth:) | |
| Celery - 1 rib with leaves | ||
| Carrot | 1 (Broth:) | |
| Garlic | 2 Clove (5gm) (Broth:) | |
| Flat-leaf parsley - 8 sprigs | ||
| Black peppercorns | 6 To taste (Broth:) | |
| Bay leaf | 1 (Broth:) | |
| Thyme | 1 Large (Broth:) | |
| Salt | 1 To taste (Broth:) | |
| Bacon - 4 ounces slab, rind removed, cut into 1/4-inch dice | ||
| Onion - 1 medium, peeled and cut into 1/4-inch dice | ||
| All-purpose flour - 3 tablespoons | ||
| Idaho potatoes - 1 pound, peeled and cut into 1/4-inch dice | ||
| Fresh thyme leaves - 2 tablespoons, chopped or dried - 1 teaspoon | ||
| Half-and-half - 1 cup | ||
| Corn kernels | 3 Cup (16 tbs) (Chowder:) | |
| Salt | 1 To taste (Chowder:) | |
| Black pepper | 1 To taste (Chowder:) | |
| Ripe plum tomatoes - 4, peeled, seeded, and cut into very small dice | ||
| Avocado - 1, preferably hass, pitted, peeled, and cut into small dice | ||
| Fresh lime juice - 1 teaspoon or more to taste | ||
| Flat-leaf parsley - 1/4 cup, coarsely chopped | ||
Directions
MAKING
1. In a large pot, prepare broth by placing the chicken pieces and all broth ingredients except the salt.
2. Pour enough water (about 2 quarts) to cover the ingredients.
3. Heat over high and bring it to a low boil.
4. Cover partially
5. Simmer over medium-low heat for 30 minutes.
6. Skim foam accumulated on the surface.
7. Season broth with salt taste.
8. Uncover the pot.
9. Cook uncovered for 20 minutes until the chicken is cooked through.
10. Spoon chicken from the broth and cool down completely.
11. Discard the skin.
12. Separate meat from the bones.
FINALISING
13. In a bowl, place the chicken covered.
14. Refrigerate it until use.
15. Strain the broth and keep aside 6 cups for the chowder.
16. In a large heavy pot, wilt bacon over low heat for about 5 minutes until it releases fat.
17. Add onions.
18. Cook with constant stirring for another 10 minutes until the bacon is wilted completely; do not brown.
19. Sprinkle flour.
20. Stir constantly and cook for another 5 minutes.
21. Add 6 cups of the reserved broth; stir well to blend with flour.
22. Add potatoes and thyme.
23. Cook with occasional stirring occasionally over medium-low heat for about 10 minutes until the potatoes are just tender.
24. Remove the pot from heat and stir in half-and-half, corn, and shredded chicken.
25. Keep stirring and cook over low heat for 5 minutes.
26. Season generously with salt and pepper.
SERVING
27. Heat the soup over low heat.
28. Add tomatoes, avocado, lime juice, and parsley.
29. Serve immediately.
1. In a large pot, prepare broth by placing the chicken pieces and all broth ingredients except the salt.
2. Pour enough water (about 2 quarts) to cover the ingredients.
3. Heat over high and bring it to a low boil.
4. Cover partially
5. Simmer over medium-low heat for 30 minutes.
6. Skim foam accumulated on the surface.
7. Season broth with salt taste.
8. Uncover the pot.
9. Cook uncovered for 20 minutes until the chicken is cooked through.
10. Spoon chicken from the broth and cool down completely.
11. Discard the skin.
12. Separate meat from the bones.
FINALISING
13. In a bowl, place the chicken covered.
14. Refrigerate it until use.
15. Strain the broth and keep aside 6 cups for the chowder.
16. In a large heavy pot, wilt bacon over low heat for about 5 minutes until it releases fat.
17. Add onions.
18. Cook with constant stirring for another 10 minutes until the bacon is wilted completely; do not brown.
19. Sprinkle flour.
20. Stir constantly and cook for another 5 minutes.
21. Add 6 cups of the reserved broth; stir well to blend with flour.
22. Add potatoes and thyme.
23. Cook with occasional stirring occasionally over medium-low heat for about 10 minutes until the potatoes are just tender.
24. Remove the pot from heat and stir in half-and-half, corn, and shredded chicken.
25. Keep stirring and cook over low heat for 5 minutes.
26. Season generously with salt and pepper.
SERVING
27. Heat the soup over low heat.
28. Add tomatoes, avocado, lime juice, and parsley.
29. Serve immediately.
Chef
