Chicken and Chirizo Chowder

2

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

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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:

  1. 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.

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