Chowder with baked corn and chicken
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 465, total fat 11 G., saturated fats 5 G., proteins 28 G., carbohydrates 68 G., fiber 9 G., cholesterol 62 mg, sodium 827 mg, sugar 0 G.
Calories 465, total fat 11 G., saturated fats 5 G., proteins 28 G., carbohydrates 68 G., fiber 9 G., cholesterol 62 mg, sodium 827 mg, sugar 0 G.
Although traditional American chowder is a thick seafood stew in a creamy broth, it can be made just as delicious by substituting chicken for the fish. And if you use spicy grilled chicken, the soup will be even more delicious and take very little time to prepare. The remaining ingredients are celery stalks, sweet potatoes, spices, and roasted corn, which infuses the soup with its rich flavor. Everything is fried in oil, then covered with water, thickened with cornmeal, and simmered. Only at the end are milk and chunks of cooked grilled chicken stirred into the chowder.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups shredded chicken breast grilled chicken (approximately 300 g; without skin)
- 2 ears of corn, husked
- 2 tablespoons unsalted butter
- 6 green onions, chopped
- 1 stalk of celery, diced
- 1 large sweet potato, peeled and chopped
- 1.5 tsp chopped fresh thyme leaves (4 long sprigs)
- A pinch of cayenne pepper
- 1/4 cup corn flour
- 0.5 cups whole milk
- 4 whole grain buns, for serving
We recommend
Recipes with similar ingredients: grilled chicken, corn flour, milk, sweet potato, corn, celery, green onions, ground cayenne pepper, thyme
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the corn on a rimmed baking sheet and broil, turning, until lightly charred on all sides, 5 to 8 minutes. Alternatively, broil the corn directly over a gas burner or on a grill. Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Holding the corn over the bowl, run the dull side of a chef's knife down the length of the cob to release all the juices.
- In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add most of the green onions, reserving 2 tablespoons for garnish, celery, sweet potato, thyme, cayenne pepper, 1/2 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle the vegetables with cornmeal; cook, stirring, for 1 minute more. Add the corn, its juices, and 5 cups water. Increase the heat to high and bring the soup to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
- Reduce heat to medium-low and stir in the chicken and milk. Cook until the chicken is heated through, 2-3 minutes (do not bring to a boil). Season with salt and pepper to taste. Sprinkle each serving of chowder with the reserved green onions and serve with buns.
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