OUR CAFÉ’S CHICKEN AND CORN CHOWDER
(created by our wine guy, Steve Tierney)
1 chicken, cut up or 3 legs and thighs if you are a fan of dark meat
1/2 tsp dried tarragon (optional)
1 bay leaf
2 T olive oil
2 large cooking onions, diced
4 large Yukon Gold potatoes, diced
1 C celeriac or 3 stalks celery diced
3 cloves garlic, minced
1/2 C dry white wine
16 oz frozen corn, thawed
1/2 stick butter
1/2 C flour
2 1/2 C half & half
1/2 C chopped fresh parsley
salt and pepper to taste
Put chicken pieces in a stock pot and cover with water. Add herbs, salt and pepper. Bring to gentle simmer and cook until chicken is done. Remove chicken pieces from pot, reserving liquid. Separate meat from bones, and return bones and skin to liquid in stock pot, simmering for about 30 minutes. Strain stock and discard solids. While the chicken and stock is cooking, sauté onions, celeriac or celery, potatoes and garlic in olive oil until onions are opaque. Add wine and gently simmer until wine is reduced to a film. Add vegetables to stock pot with stock, simmer until potatoes are tender. Add corn and chicken and return to simmer.
Make a roux with butter and flour (see “check out” below). Slowly add the half and half, whisking constantly. Simmer until thickened. Combine with chicken and stock. Allow to thicken. Add parsley and season to taste. This makes a BIG pot of soup! |
