The Composing Cook The Composing Cook
CHICKEN & SWEETCORN CHOWDER
INGREDIENTS: 50g unsalted butter 2 tablespoons oil 200g smoked bacon lardons 500-600g skinless & boneless chicken thighs cut into strips 50g plain flour 1 teaspoon salt 1kg frozen sweetcorn 5 spring onions roughly chopped 3 cloves garlic 1.5 litres chicken stock ¾ teaspoon turmeric a good grinding of black pepper Serves 6
As winter is in full swing and the joys of Christmas and New Year are over, we need to bring a bit of sunshine back into our lives. This comes in the form of my amazingly simple chicken and sweetcorn chowder. This soup is hearty and comforting to the max; just what you need on a cold January day. Warm the butter and oil in a large pot, big enough to take all the ingredients. Add the bacon lardons and chicken thighs and cook until the chicken is golden brown and the bacon starts to render its fat. Place sweetcorn into a colander and pour water from a recently boiled kettle over to defrost. Put to one side. In a processor, add the spring onions, garlic and half the sweetcorn and pulse until you have a mushy consistency. Back to the pot, add the plain flour and salt and mix well till the flour disappears. Add the chicken stock and mix well. Next, add the sweetcorn and the sweetcorn mush to the pot, along with the turmeric and black pepper, and mix. Bring to the boil and simmer with the lid off for 10 minutes. Let it rest for 5-10 minutes before serving.
Lets take this a step further: This is delicious on its own but my Spicy Cheese Tortilla Chips work amazing well with it. You can watch me make both of these recipes, along with many others, by visiting my YouTube channel: www.YouTube.com/ TheComposingCook. There you will find more inspirational recipes. 28
