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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken & Corn Chowder

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chicken & Corn Chowder Empty Chicken & Corn Chowder

    Post by Lobo Tue 26 Jan 2016, 10:38 pm

    Chicken & Corn Chowder Img10l
    Chicken & Corn Chowder
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    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Servings: 4
    Chunks of chicken transform this hearty chowder into a main-course soup. Round out the meal with a loaf of crusty bread and a simple green salad.






    • 1K+

    Ingredients:


    • 4 bacon slices, chopped
    • 1 large red bell pepper, seeded and chopped
    • 4 cups fresh or frozen corn kernels
    • 3/4 lb. Yukon Gold potatoes, cut into 1/2-inch
        chunks
    • 3 cups chicken broth
    • 1/2 cup dry white wine
    • 3/4 lb. boneless, skinless chicken thighs, cut
        into 1/2-inch chunks
    • 6 green onions, white and pale green parts,
        thinly sliced
    • 3 Tbs. minced fresh thyme
    • 2 1/2 cups half-and-half
    • Salt and freshly ground pepper, to taste

    Chicken & Corn Chowder Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Cook the bacon
    In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.

    Cook the vegetables and chicken
    Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.

    Finish the chowder
    Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

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