Recipe author – Sandra lee (Sandra Lee) – television chef, TV presenter, culinary writer
Grilled chicken is an excellent ingredient for quick meals, such as this chowder. She fills it with her spicy taste, and the stew is so rich, as if it had been cooked for more than one hour. In addition to grilled chicken, fresh corn gives a wonderful taste to this chowder. Boil the cobs in the milk-chicken broth after cutting the kernels to get the most out of them. Fried bacon will give the chowder a mouth-watering note of haze, and flour will slightly thicken the broth to make the chowder even more appetizing. You can enjoy this soup all summer until the corn season passes.
Calories 386, total fat thirteen g. saturated fats 5 g. squirrels 39 g. carbohydrates 29th g. cellulose 2,5 g. cholesterol 99 mg., sodium 820 mg., sugar 12 g.
Time: 40 min
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.5 tbsp. grilled chicken
- 3 strips of bacon, coarsely chopped
- 1 medium onion, diced
- 3 tbsp. l flour
- 1 can (425 gr.) Canned chicken stock
- 3 tbsp. milk
- 3 ears of white corn, cut the grains, save the ears
- 2 sprigs of fresh thyme
- In a large saucepan over medium heat, heat the bacon and fry until it becomes crispy, about 5 minutes. Add onions and fry until soft, about 5 minutes. Add flour and fry, stirring constantly for 1 minute, until the flour becomes light golden. Gradually pour in the chicken stock, constantly whisking so as not to lump. Stir in the milk and add corncobs and thyme to the pan. Bring to a boil and cook for about 15 minutes, stirring occasionally so that the soup acquires a corn flavor.
- Remove the cobs and thyme from the pan. Add corn kernels and chopped chicken. Bring to a boil again, remove from heat, pour into deep plates and serve the chowder hot.