![]() ![]() If you turn up the heat too high the dairies can break down, resulting in a curdled appearance which is not harmful to eat, but you'll have white flecks in your soup. Keep the chowder on low to medium heat to finish the cooking process. Remove the pot from the burner just to whisk in the thickener, so that it is not bubbling until it's all the way mixed in. Whisking it into water first until smooth ensures that you don't get lumps when you add it to the soup. Flour usually requires twice the amount of cornstarch. But, if you are looking to thicken it even more then whisk a couple of tablespoons of corn starch or flour into a half cup of water until smooth before whisking into the soup. How to thicken itįor this recipe, the starch in the potatoes, and the creamed corn, along with the cream and cheese is enough to thicken the chowder quite a bit. Give it a good stir and simmer on medium low until everything is creamy and melted. Add the shredded cheddar cheese, chicken pieces, and heavy cream. Once the potatoes have softened, reduce the heat to medium low. Some of the liquid will have reduced, which is a good thing. Add the chicken stock and all the corn (you can use frozen, cut off the cob, or canned drained along with one can of creamed style) and simmer on medium high heat until the potatoes are fork tender. This also gives a nice richness to the soup that you'll not soon forget. Toss in the red bell pepper.ĭe-glaze the pot with sherry, or beer. ![]() Add the diced potatoes to give them a head start in the cooking process. In a heavy pot, saute the onion and garlic in some butter. Just use a sharp knife to cut the kernels off the cob and into the soup. You'll like this extra flavor it adds to the chowder. Some of the corn in this recipe gets a quick toast (on the cob) in a dry, hot pan until some of the kernels become blackened. You'll also want to get your corn prepared. That means mincing the onion and garlic, and dicing the potatoes and red bell pepper. You could also opt for a rotisserie chicken, cut into pieces. You'll want to bake 2-3 chicken breasts first, and toss it in at the end so that it doesn't become tough. But we put chicken in it, and call it soup so that we can eat it for dinner. It's so thick and cheesy-honestly its almost a dip. The best part about this recipe, is that it calls for corn to be roasted right on the cob, before slicing if off right into the soup, adding a smoky layer of flavor. Grilled right on the cob, is one of the best ways to eat it, and this chowder incorporates that. Sweet corn harvest is undoubtedly one of the best times of the year, especially if you live in the Midwest. Rich and creamy roasted sweet corn chowder, simmered with sherry (or beer!) chunks of chicken, red bell pepper, potatoes and cheese, delicious served with a crusty bread loaf for dipping. ![]()
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