Chicken Potato Chowder Recipe 45

Steps:

• Preheat oven to 350 degrees.
• In a large stock pot, heat olive oil over medium-high heat.
• Add garlic and rosemary, sauté until fragrant (about 2 minutes).
• Sear chicken breasts in oil just until browned on each side.
• Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
• Add celery and onion to pot, sauté until just softened, 6-8 minutes.
• Add chicken stock and bring to a boil.
• Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
• When chicken is done, remove from oven, let cool slightly then shred or chop.
• Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
• Add shredded chicken and season with salt and pepper to taste.
• The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.

Steps:

• Combine the chicken and brine in a large container and refrigerate for 8 hours. Remove the chicken, reserving the brine, then pound out or use a meat tenderizer. Return the chicken to the brine and refrigerate for another 8 hours.
• Heat the frying oil in a deep fryer to 350 degrees F.
• Remove the chicken from the brine and combine with the buttermilk and Buffalo Sauce in a large bowl until evenly coated.
• In three different bowls, place the all-purpose flour, eggs and buttermilk whisked together and the Chicken Flour. Take 2 of the chicken breasts from the marinade and dredge in the all-purpose flour until completely coated. Transfer to the egg mixture and coat until you don't see any flour. Transfer to the chicken flour and dredge. Repeat with the remaining pieces of chicken.
• Press down on each Baked Potato until the skin breaks and it is about 1 1/2 inches high.
• Fry 2 pieces of chicken at a time in the oil until the chicken is cooked, about 7 minutes, adding a baked potato to each batch around the halfway point. Repeat with the remaining chicken breasts and potatoes.
• To serve, place a fried smashed potato in the center of a large bowl, top with some Green Beans, add 2 fried chicken breasts on top at a 90-degree angle. Pour some Caramelized Onion Cream Sauce on top. Top with shaved green onions (if using).
• Combine the water, brown sugar, salt, key lime juice, orange juice, sea salt, ginger, thyme, rosemary and 1/2 cup salt in a large pot. Stir until the sugar and salts completely dissolve, then bring to a low boil and boil gently for 5 minutes. Add the ice and stir. about 16 cups
• Combine the hot wing sauce, hotter wing sauce, chili powder, coriander, cumin, cayenne, turmeric and blazing hot wing sauce in a medium pot. Bring to a simmer and cook, stirring slowly until the mixture reduces and thickens just a bit, stirring frequently, about 15 minutes. Turn off the heat, add the butter and orange juice concentrate and stir until combined.
• Stir together the flour, paprika, salt, pepper, chili powder, coriander, cumin, basil, dry ground mustard, sage, thyme, ginger, marjoram, oregano and 1/3 cup iodized salt in a large bowl until thoroughly combined. This will keep, tightly covered, for 2 weeks.
• Preheat the oven to 400 degrees F.
• Coat the potatoes with salad oil and top with a dash each of salt and pepper. Bake until tender, about 1 hour 20 minutes. Cool, then refrigerate overnight.
• Blanch the green beans in 1/2 gallon water combined with 1 tablespoon kosher salt until they become bright in color. Cool in an ice bath, then drain and set aside.
• Heat the clarified butter and salad oil in a large skillet over medium-high heat. Add the shallots, then the garlic and sweat until the shallots start to become translucent. Add the green beans, seasoned sea salt and some white pepper and toss to coat. Continue turning for about a minute or so until the pan becomes hot again. Do not let the shallots and garlic brown.
• Deglaze with the wine and let simmer for no more than 30 seconds. Add the Basil Butter and turn off the heat. Turn and stir the beans until the butter is melted and emulsified with the wine. Set aside until ready to plate.
• Sweat the garlic and shallots in the olive and salad oil in a small skillet until translucent. Transer to the bowl of a mixer and add the butter, pesto, basil leaves and 1/2 teaspoon salt. Mix until fully incorporated. Transfer the butter to a large piece of plastic wrap and roll into a tube shape. Wrap in parchment paper and continue to compress the tube. Refrigerate overnight. This is a great compound butter for many uses and will hold in the refrigerator for a few weeks if sealed properly.
• Sauté the onions in a medium pot with clarified butter and salad oil until caramelized. Add some sugar if the onions are overly wet and do not caramelize to the appropriate color. Add the garlic and stir for another 2 minutes. Deglaze the pot with white wine and add 1 or 2 pinches of salt and a pinch of pepper. Add the heavy cream and simmer, stirring occasionally, until reduced by about 10 percent, about 45 minutes. Remove from the heat, add the butter and emulsify completely with an immersion blender until the sauce is as smooth as gravy.

Steps:

• Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
• Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
• Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

Steps:

• Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
• Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
• Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.

Steps:

• To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
• To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
• Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Steps:

• In a medium saucepan, heat 2 tsp of the oil.
• Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
• Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
• Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
• Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of oil.
• Saute the chicken until cooked through, 6-8 minutes.
• Stir into the chowder; stir in the beans and parsley.
• Simmer until heated through, about 5 minutes.

Steps:

• In a large saucepan, simmer chicken in 4 cups of water with onion and poultry seasoning for 45 minutes.
• Remove chicken and let cool; reserve broth.
• Skim fat from chicken broth. Remove meat from the chicken, discarding skin and bones.
• Cut meat into bite sized pieces.
• In a large saucepan, combine chicken, broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.

Steps:

• Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
• Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.

Steps:

• Warm olive oil in non-stick skillet on medium heat then add chicken, salt, and pepper to begin cooking it.
• When chicken is barely pink on the outside, add thyme, marjoram and fines herbs.
• Continue cooking chicken until it is just about cooked through, then remove chicken and set aside, keeping warm.
• Add sliced potatoes to skillet. Stir and cook them until slightly brown and mostly cooked through. The oil will be absorbed creating a dry sauté in your skillet.
• Add chopped carrots, onions and ginger. Keep stirring until onions are soft and nearly clear.
• Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
• While cooking chop up softened potato slices in skillet with utensil.
• Add garlic salt and seasoned salt (to taste if desired).
• Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
• Serve hot or warm.

Steps:

• 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
• 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
• 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
• 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
• 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
• 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
• 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
• 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
• 9. Taste prior to serving as you may want more salt and/or pepper.