Chicken and Corn Chowder
(makes 3.5 l/serves 8-10)
A hearty chowder ideal to serve as a main course for a winter weekend lunch. If you would like to make this soup gluten-free substitute rice flour for wheat flour. The flavour of the chowder does rely on a flavoursome chicken stock. Essential Cuisine stock, in the chiller section of supermarkets or speciality food stores, is a particularly flavoursome brand and does not contain additives.
420g (3 cups) frozen whole kernel corn (thawed)
15ml (1 tbsp) olive oil
30g (3 tbsp) unsalted butter
700g chicken tenderloin (cut into 2cm dice)
90g (3) rashers rindless middle bacon (diced)
500g (2) large onions (diced)
1 bay leaf
21g (3 tbsp) flour
650g (2) large potatoes (preferably Agria) (cut into 1cm dice)
170g (2-3 stalks) celery (finely diced)
1.250 l (5 cups) chicken stock liquid
1 tsp freshly ground pepper (preferably freshly ground white pepper but black will do)
250ml (1 cup) milk
250ml (1 cup) cream
1/4 cup finely chopped Italian parsley leaves
4 tsp flaky sea salt or to taste
· Take one half of corn and place into a food processor bowl fitted with a metal blade. Process till kernels are crushed.
· Place oil and butter into a large heavy-based saucepan set over medium heat and cook till butter has melted.
· Add chicken and cook, stirring from time to time, till juices run clear. Test by removing a few pieces from saucepan and piercing with a knife. Remove chicken from pan and set aside.
· To the same saucepan add bacon, onion and bay leaf and cook, stirring from time to time, till onion is soft and transparent.
· Still on a medium heat, add flour to bacon mixture and continue cooking, while stirring, for 2-3 minutes till flour smells nutty.
· Add potatoes and celery, pureed corn plus the whole kernels, and stir till ingredients are evenly mixed together.
· Add stock and pepper and stir ensuring vegetables are not sticking to the base of the saucepan. Cover with a lid and bring to a simmer. Continue to simmer for 8-10 minutes or till potatoes are soft but still retaining their shape.
· Pour milk and cream into the saucepan and stir. Heat till just below boiling point, then add cooked chicken and parsley. Stirring frequently, bring back to just below boiling point.
· Double check potatoes and chicken are cooked then add salt to taste. Serve immediately. Alternatively cool and refrigerate and very gently reheat, to just below boiling point, and serve.