Make Ahead Recipe: Chicken and Corn Chowder
Chicken & Corn Chowder Recipe
Canola oil, 2 tablespoons
Leeks, 3, white and pale green parts only, chopped
Boneless, skinless chicken thighs, 2½ lb, cut into 1-inch pieces
Chicken broth, 2 qt
Red-skinned potatoes, 3, cut into 1-inch peeled and diced
Fresh thyme, 1 teaspoon finely chopped
Salt and freshly ground pepper
Unsalted butter, 4 tablespoons, at room temperature
All-purpose (plain) flour, ¼ cup
Corn kernels, 1½ cups
Heavy (double) cream, ½ cup (4 fl oz/125 ml)
1. Cook the leeks and chicken: In a large saucepan over medium heat, warm the oil. Add the leeks and cover. Cook, stirring occasionally, until softened, about 3 minutes. Add the chicken and cover. Cook, stirring occasionally, just until the chicken is golden on all sides, about 5 minutes.
2. Prepare the chowder: Add the broth, potatoes, thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 30 minutes.
3. Finish the chowder: In a bowl, mix together the butter and flour to form
a paste. Whisk 1 cup of the broth into the mixture and add to the saucepan along with the corn. Return to a simmer and cook, stirring frequently, until thickened, about 5 minutes. Stir in the cream and season with salt and pepper. Ladle the chowder into bowls and serve. If freezing, set aside to cool (see Freezing Tip).
To freeze, fill a large bowl or your sink with ice water. Pour the soup into a smaller bowl and nest in the ice. Stir the soup occasionally to hasten cooling. Once cooled, transfer the chowder to 1-qt airtight containers, leaving ½ inch of headroom to allow for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat.
Credit: Meals in Minutes: Make-Ahead Dinners by Rick Rodgers (recipes). $9.99, Weldon Owen Publishing.