Chicken & Corn Chowder

Served with freshy baked baguettes, parmesan-black pepper crisps, and chorizo croutons.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

SEASON FROM WITHIN: Salt the chicken and refrigerate, uncovered, overnight.

Step 2

PREPARE THE MIREPOIX: Using the weight of the onion as a guide, measure out and dice onion, celery, and carrots to a ratio of 2:1:1.

Step 3

COOK THE MIREPOIX: In a large pot over a medium heat, add some butter. Melt and, once frothy, add the mirepoix. Cook, stirring regularly, until the onion completely softens.

Step 4

PREPARE THE GARLIC AND POTATOES: Meanwhile, peel and dice the garlic and potatoes. When the onion softens, add the garlic and potatoes with the cayenne pepper and cook until no longer fragrant.

Step 5

PREPARE THE STOCK: Add the chicken stock, some parley, and some thyme. Slice the corn from the cobs, then add the corn and the cobs to the pot. Bring to a boil, then reduce to a simmer for 4 hours.

Step 6

THICKEN THE CHOWDER: Transfer half of the chowder to a blender, blitz, then return to the pot with the double cream and combine well.

Step 7

FRY THE CHICKEN: In a separate pan over a medium-high heat, heat some extra virgin olive oil. Season and brown the chicken on both sides, shred, then add to the chowder. Deglaze the pan with some white wine, then add the fond to the chowder too. Reserve the pan over a medium-high heat.

Step 8

BAKE THE BREAD: While the chowder simmers with the chicken, bake the baguettes according to the package instructions.

Step 9

MAKE THE PARMESAN CRISPS: While the bread bakes, line a baking tray with baking paper. Then, grind black pepper in small circles across the paper. Top the circles of black pepper with liberal amounts of grated parmesan, then place in the oven. Wait until the cheese melts and bubbles, then remove and cool. eel off the parmesan crisps and reserve.

Step 10

FRY THE CHORIZO CROUTONS: In the reserved pan, heat some more extra virgin olive oil. Cut the chorizo ring into coins, then quarter each coin into crouton-shapes. Fry these until crispy, then reserve in a bowl. Deglaze the pan with white wine, then stir the fond into the chowder. Serve the chorizo croutons on top of the chowder.