Creamy Chicken and Sweet Corn Chowder with Crispy Wedges
15min
30min
3
980
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
To get the potato wedges extra crispy, make sure they are completely dry before tossing them in oil and spices. Spacing them out on the baking sheet so they don't steam is key!
Tags
Ingredients
1.5 lb leftover pan-seared chicken, diced
3 medium russet potatoes
1 medium yellow onion
2 stalks celery stalks
1 medium red bell pepper
3 cloves garlic cloves
2 cups raw sweet corn kernels
3 tbsp all-purpose flour
3 cups low-sodium chicken broth
1 cup heavy cream
1 tbsp fresh thyme
1 tsp smoked paprika
1 tsp garlic powder
2 tbsp unsalted butter
Instructions
- 1
Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- 2
Wash and scrub 3 medium russet potatoes, then cut each potato lengthwise into 8 even wedges. In a medium bowl, toss the wedges with 2 tbsp of olive oil, 1 tsp of smoked paprika, 1 tsp of garlic powder, 1/2 tsp of salt, and 1/4 tsp of black pepper until thoroughly coated.
- 3
Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping them halfway through, until they are crispy on the outside and tender on the inside.
- 4
While the wedges roast, prepare the chowder vegetables: finely chop 1 medium yellow onion, slice 2 celery stalks, dice 1 medium red bell pepper, and mince 3 garlic cloves.
- 5
Melt 2 tbsp of unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, sliced celery, and diced red bell pepper. Sauté for 6 minutes, stirring occasionally, until the vegetables begin to soften.
- 6
Add the minced garlic and 1 tbsp of fresh thyme leaves to the pot. Cook for 1 minute until fragrant.
- 7
Sprinkle 3 tbsp of all-purpose flour evenly over the vegetables. Stir constantly for 2 minutes to cook the flour and coat the vegetables, creating a quick roux base.
- 8
Slowly pour in 3 cups of low-sodium chicken broth, whisking constantly to prevent lumps and scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil.
- 9
Stir in 2 cups of raw sweet corn kernels. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the corn is tender and the soup base has thickened.
- 10
Gently fold in 1.5 lb of diced leftover pan-seared chicken (reserved from Day 3) and pour in 1 cup of heavy cream. Simmer gently for 5 minutes to heat the chicken through, making sure the soup does not come to a rapid boil. Season with salt and black pepper to taste.
- 11
Ladle the creamy chowder into warm bowls and serve immediately with the hot, crispy potato wedges on the side for dipping.
Nutrition Information (per serving)
980
65g
62g
54g
Reviews (0)
No reviews yet
Be the first to review this recipe!