Chicken, Corn, and Potato
Chowder
Recipe from:
Empire Kosher Chicken Cookbook
by ARTHUR BOEHM |
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Makes about 3 quarts, 6 servings |
Recipe Ingredients:
- 2
tablespoons olive oil
- 1
medium onion, finely chopped
- 3
leeks, white parts only,
well washed and sliced
1/4 inch thick
- 2
tablespoons flour
- 6
cups Chicken Stock (see
recipe below), or good
instant or low-sodium
broth
- 1/2
cup dry white wine
- 2
medium potatoes, peeled
and cut into 1/4-inch
dice
- 2
cups cooked chicken, cut
into
- 1/2-inch
cubes
- 2
pinches of saffron threads
- Salt
and freshly ground black
pepper
- 1
cup fresh or frozen corn
kernels, defrosted
- Pinch
of ground nutmeg
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Empire Kosher Chicken Cookbook |
1. In a large saucepan, heat
the olive oil over medium-high
heat. Add the onion and leeks
and saute until translucent,
about 4 minutes.
2. Turn the heat to low. Add
the flour and cook, stirring,
to make a light roux, about
2 minutes. Do not allow the
flour to color.
3. Slowly add the stock. Increase
the heat to high and cook,
stirring, until the stock
is thickened. It should have
a lightly creamy consistency.
If it is too thick, add more
stock; if too thin, cook down
gently.
4. Add the wine, potatoes,
chicken, and saffron. Season
to taste with the salt and
pepper. Reduce the heat to
medium and cook until the
potatoes are tender, 15 to
20 minutes. Add the frozen
defrosted or fresh corn, and
cook to heat through, 2 to
3 minutes. Thin the soup with
stock if it seems too thick. |
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This great recipe is from
my cooking friend Levana Kirshenbaum.
It celebrates the simple but
profound pleasures of corn,
potatoes, and leeks.
As you may have noticed, leeks
once called the asparagus
of the poor, are among my
favorite vegetables in the
onion family. As a base for
this simple, hearty chowder,
they add earthy, piquant goodness.
This elegant, easily made
dish happily accommodates
leftover chicken or corn. |
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Cooking
Tips: |
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