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Chicken and Chirizo Chowder – Queen Mary
By: Chef Larry Baneras
Serves: 8-10
Ingredients:
2 oz Butter
½ C Smoked bacon, diced
6 oz Chorizo
¾ lb Chicken meat, boneless, diced
2/3 C Onions, diced
2/3 C Celery, diced
1/3 C Green pepper, diced
1/3 C Red pepper, diced
1/3 t Thyme leaves, fresh
1 each Bay leaf
1/2 C Flour
1 qt Chicken stock, unsalted
1 C Corn kernels
1 ½ C Potato, peeled, diced, par-cooked
2/3 C Heavy cream
Salt to taste
Pepper to taste
Chives, minced to garnish
French Bread for service
Method:
Melt butter a large soup pot. Add bacon, chorizo and chicken, cook for 5 minutes over medium heat.Add onion, celery, peppers, thyme and bay leaf; continue to cook.Add flour and stir thoroughly to create a "roux".Cook "roux" for 3 minutes, while stirring.Add chicken stock and bring to a simmer. Add diced potatoes. Reduce heat and continue to simmer (soup will begin to thicken).Allow soup to simmer 20 – 25 minutes over low heat. Add corn and continue to simmer for 10 -12 minutes.Stir in cream and season with salt and pepper.For service, portion into warm bowls or place in a soup tureen. Garnish with minced chives. Serve with a crusty French bread.
Chicken and Chirizo Chowder
Chicken And Chirizo Chowder taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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Chicken and Chirizo Chowder – Queen Mary
By: Chef Larry Baneras
Serves: 8-10
Ingredients:
2 oz Butter½ C Smoked bacon, diced6 oz Chorizo¾ lb Chicken meat, boneless, diced2/3 C Onions, diced2/3 C Celery, diced1/3 C Green pepper, diced1/3 C Red pepper, diced1/3 t Thyme leaves, fresh1 each Bay leaf1/2 C Flour1 qt Chicken stock, unsalted1 C Corn kernels1 ½ C Potato, peeled, diced, par-cooked2/3 C Heavy creamSalt to tastePepper to tasteChives, minced to garnishFrench Bread for serviceMethod:
Melt butter a large soup pot. Add bacon, chorizo and chicken, cook for 5 minutes over medium heat.Add onion, celery, peppers, thyme and bay leaf; continue to cook.Add flour and stir thoroughly to create a "roux".Cook "roux" for 3 minutes, while stirring.Add chicken stock and bring to a simmer. Add diced potatoes. Reduce heat and continue to simmer (soup will begin to thicken).Allow soup to simmer 20 – 25 minutes over low heat. Add corn and continue to simmer for 10 -12 minutes.Stir in cream and season with salt and pepper.For service, portion into warm bowls or place in a soup tureen. Garnish with minced chives. Serve with a crusty French bread.
