Chicken corn tea is pure comfort in the bowl, with a soft chicken and sweet cream corn with sweet corn. My version is thicker with pure corn instead of flour, potatoes, and heavy creams!
Chicken corn chow the recipe
Chicken corn chower is the best transition soup that makes this time when we are in the puddle of autumn. It is the end of the tail of the corn season, but it starts to become the soup weather, the day is getting shorter and the evening is getting cooler. My family is similar to creamy corn soup, but I like this rich and creamy chicken thanks to the soft white chicken.
Why is this chicken corn chow more necessary
When I see the word “chowder” in the restaurant menu, I know that it usually means heavy cream and a lot of calories. So I like to make myself Soup recipe at home! The reasons for this chicken corn tea recipe are as follows.
- It’s bright, but it’s still rich and creamy: Mix a part of the corn and mashed potatoes and mix it with a soup to create a fantastic cream -like broth without relying on heavy cream.
- It can be easily made: Like most soups, there is nothing complicated for this recipe, and most of the cooking time is handoffs.
- Satisfactory: Some soups are more hungry, but this chicken corn chow the recipe is rich and filled. (my chicken soup It is a soup recipe with another meal value!)
The necessary ingredients
There are everything you need to make this chicken corn tea.
- FlameButter without dairy products if desired.
- olive oilIt is combined with butter for vegetable dishes.
- vegetable: Standard Mirepoix used in many soup recipes! Onion, carrots and celery.
- garlic Inject the soup with taste. If you want the soup extra garlic, you can add another cloves.
- Multipurpose flourChicken Corn Chow Chow The Gluten Fried Flour Mix without the Gluten.
- cornerThis recipe can use fresh or frozen kernels.
- paprikaFor some warmth. If you want to act, you can use smoked paprika.
- Chicken bidderIf you want, exchange your chest without bones.
- potato: Red potatoes keep the shape well, Yukon gold has butter flavor, and the russet is the previous quarter, making the soup thicker. Use what you like!
- Chicken broth Or chicken bone soup for additional protein.
- Kosher salt and peppertaste.
- Molding Wave, spicesFor Garnish.
How to make chicken corn chowder
There is a step -by -step breakdown of what you need to do to make this cream chicken corn tea. See the recipe card below for a printable direction.
- Soft the vegetables: Melt butter with oil in a large pot. Add vegetables and garlic and cook until soft.
- Add flour: Sprinkle it in a pan and stir it. Cooking until lightly brown comes out the flour.
- Mix corn: Put the corn cup and broth cups in a blender and mix until most of them are soft.
- Boiled: Paprika, chicken, potatoes, and the remaining corn and broth are added to the pot. Boil it, and the potatoes are softened and covered low until the chicken is cooked.
- Thicken: Remove branch potatoes from the pot, crush and crush chicken. Stir again in the soup. It tastes good and serves with the digging or spice.
Tip and deformation
There are a few more pointers for making this chicken corn chow the recipe.
- Make it like an extra creamIf you want Crimia, you can stir in half and half, or at the end you can sprinkle with the cream. Sour cream or Greek yogurt masses also work, and some tanks are added to the soup.
- Do not cook chicken too much: Making chicken can be difficult if you are excessively cooked, so monitor the chicken bidding and crush it as soon as it is cooked.
- Add the southwest flavor: Put Poblano Pepper or canned green peppers for the southwestern styles of corn.
Provision offer
This chicken corn chower is filled with a meal in itself, but if you want to make a pair with something else, there are some ideas.
save
- refrigerator: Move the remaining chicken corn chow the more to a sealed container and refrigerated for up to 4 days.
- Freezer: Freezes this soup for up to 6 months in a sealed container or freezer bag. Heart in the refrigerator before re -heating.
- Re -heating: It is warm in the middle of the fans of the stove tower or in the microwave.
Product: Serving
Serving size: 1 1/2 cup
- 1 spoon Flame,,, Or butter without dairy products
- 1 spoon olive oil
- 1 small onion,,, Chopped
- 2 carrots,,, Peeled
- 2 Celery,,, Chopped
- 1 Garlic,,, Chopped
- 2 spoon Multipurpose flour,,, Or gluten -free flour mix
- 2 ½ cup Corn fresh or frozen kernel,,, Split (1 cup for blending, 1/2 cup 1 1/2 cup)
- 1 Teaspoon paprika
- 1 LB Chicken bidder,,, Or chicken breast without bones
- 2 8 ounces each Yukon Gold Potato,,, Or rasset potatoes, peel (mash later.
- 4 cup Chicken broth,,, Or chicken bone soup
- Kosher salt and pepper,,, taste
- Chopped,,, Or spices for Garnish
- Optional: If you want Crimia, you can stir half and half or stir in the cream at the end.
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Add butter and 1 tablespoon olive oil in the melted large pot or the Dutch oven. Sprinkle flour and fry for about 2 minutes.
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Meanwhile, mix 1 cup of corn and 1 cup of broth and most of the corn until it becomes soft. Put it in a pot with paprika, chicken, potatoes and remaining corn kernels. Pour the chicken broth to cover the ingredients and boil.
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Cover and boil for 22 to 25 minutes until the potatoes are soft.
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Remove the branch potatoes and crush until it is smooth and stir again in the chower. I crushed chicken with two forks. Taste the soup, adjust the salt and pepper to taste it, pour it into six bowls and decorate it with fresh herbs.
Last stage:
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clothing material: 1 1/2 cup,,, Calories: 378 Kcal,,, carbohydrate : 41 G,,, protein: 16 G,,, province: 15 G,,, Saturated fat: 4 G,,, Multi -unsaturated fat: 1 G,,, Single unsaturated fat: 4 G,,, Cholesterol: 36 Mg,,, sodium: 643 Mg,,, fiber: 4 G,,, sugar: 7 G
