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Receta Mom’s Chicken & Corn Chowder

by Peter Brown

Ingredientes

3 fresh chicken breasts and 4 thighs, on the bone a large slug olive oil 2 large onions, chopped into 1 cm dice 2 large carrots, coarsely grated 4 big stalks celery (leaves and all), sliced finely 2 large yellow, red or green peppers, chopped into 1 cm dice 250 g pack streaky, rind-less bacon, sliced into small batons

2 x 425 g cans corn kernels in brine (one drained, the other one not) 2 – 3 chicken stock cubes 1 x 390 g can Lite Evaporated Milk 1 x packet of white onion soup 65 ml dried parsley or 125 ml fresh parsley, finely chopped salt and freshly milled black pepper to taste

Direcciones

1. Remove the skin from the chicken and discard. With a very sharp knife, remove as much of the flesh from the bones as you can. Set the bones aside for later. Keeping the dark and the white meat separate, cut the meat into 2 cm pieces. Cover and also set aside for later.
2. Heat the olive oil in a large heavy-bottomed saucepan and add the onions. Saute briefly over high heat then add the carrots. Saute until lightly caramelized then add the celery and peppers and saute until glossy. Now add the bones and brown meat chunks and toss until they take on some colour. Add the bacon pieces and toss well. Saute until everything is golden and yummy. This is your flavour base so take trouble with this process … you want it nicely caramelized (but not burnt as this will ruin everything with a bitter taste!)
3. Finally, add the corn kernels and the brine from one can. (The brine is quite sweet – you can omit it totally, I just like to add it as it adds an intense corn flavour to the soup. The best is of course to cook corn on the cob and to keep that water as stock; its all-over a better end result – you will need 4 corn ears, about 3 cups corn in total.) Now, add some boiling water, just enough to cover the food in the pan. Add the stock cubes. (Start with 2 cubes – you can always taste and adjust later if you need more flavour and salt.) Bring to a boil, reduce heat, cover and simmer for 15 minutes.
4. Fish out the bones (you can pry off some more meat from them) and check the soups consistency. If its too thick and chunky to your liking, add a little water but if you like it chunky, leave the water levels are they are, just covering the food in the pan.
5. Now whisk together the can of milk and soup powder and add to the soup, whisking until smooth and thick. Add the chicken white meat and parsley. Taste. Adjust seasoning – you can add another stock cube dissolved in a little water for more body and flavour as well as black pepper. Remember, the art of cooking is to season well …. According to you own taste! Now, simmer for a few minutes just to cook the white meat and then serve.

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