Chicken, Corn, and Potato Chowder

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Book Description

You'll never think the same way about the kosher kitchen after cracking open this wonderful book. Authors Katja Goldman and Arthur Boehm have focused on chicken, turkey, and duck--all products of Empire Kosher, the largest kosher poultry producer in the U.S. They have stuck to the kosher food laws, and have produced a world-tour, world-class collection of recipes to meet any and all occasions.

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Empire Kosher Chicken Cookbook : 225 Easy and Elegant Recipes for Poultry and Great Side Dishes

Authors: ARTHUR BOEHM

Date: March 1999

ISBN: 0517708639

Publisher: Clarkson Potter

Hardcover

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Chicken, Corn, and Potato Chowder
Recipe from: Empire Kosher Chicken Cookbook
by ARTHUR BOEHM
Cookbook Heaven at Recipelink.com

This great recipe is from my cooking friend Levana Kirshenbaum. It celebrates the simple but profound pleasures of corn, potatoes, and leeks.

As you may have noticed, leeks once called the asparagus of the poor, are among my favorite vegetables in the onion family. As a base for this simple, hearty chowder, they add earthy, piquant goodness. This elegant, easily made dish happily accommodates leftover chicken or corn.

Makes about 3 quarts, 6 servings

2 tablespoons olive oil
1 medium onion, finely chopped
3 leeks, white parts only, well washed and sliced 1/4 inch thick
2 tablespoons flour
6 cups Chicken Stock (see recipe below), or good instant or low-sodium
broth
1/2 cup dry white wine
2 medium potatoes, peeled and cut into 1/4-inch dice
2 cups cooked chicken, cut into
1/2-inch cubes
2 pinches of saffron threads
Salt and freshly ground black pepper
1 cup fresh or frozen corn kernels, defrosted
Pinch of ground nutmeg

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and leeks and saute until translucent, about 4 minutes.

Turn the heat to low. Add the flour and cook, stirring, to make a light roux, about 2 minutes. Do not allow the flour to color.

Slowly add the stock. Increase the heat to high and cook, stirring, until the stock is thickened. It should have a lightly creamy consistency. If it is too thick, add more stock; if too thin, cook down gently.

Add the wine, potatoes, chicken, and saffron. Season to taste with the salt and pepper. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes. Add the frozen defrosted or fresh corn, and cook to heat through, 2 to 3 minutes. Thin the soup with stock if it seems too thick.

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