Leilani Waller Recipe

Broccoli Chowder and Panko Chicken Tenders with honey mustard dipping sauce

By Leilani Waller leilanicooks


What makes this a chowder instead of cream of broccoli is the potato and roux. Thicker like a chowder and the bacon adds wonderful flavor. Worked this one several times before I liked it and it is now a family favorite. My 5 year old says my chicken tenders are the best!


Recipe Rating:
 2 Ratings
Serves:
4 to 6
Prep Time:
Cook Time:

Ingredients

2
large heads of fresh broccoli chopped
1 large
onion finely chopped
2 large
russet potatos small cubed
2 clove
garlic finely chopped
4
precooked bacon slices chopped
1 box
32oz. chicken stock
2 Tbsp
butter
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2 Tbsp
flour
2 Tbsp
olive oil
1 pt
heavy cream
salt and pepper to taste
1 lb
breast of chicken cut into tenders
1 1/2 c
panko bread crumbs
2
eggs
1 or 2 dash(es)
of favorite hot sauce
salt and pepper
1/4 c
honey
1/4 c
mustard, spicy brown
1 can(s)
corn (optional)
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Directions Step-By-Step

1
In good sized soup pot heat and add olive oil. add onions salt and pepper and saute several minutes add chopped potato saute for 3 or 4 more minutes add bacon saute several more minutes add garlic and broccoli to finish saute another two minutes
2
Add chicken stock and simmer low to med heat for 20 min.
3
Add heavy cream to pot and in seperate small saute pan melt butter then add flour to make roux. let roux cook for 2 or 3 minutes on med high heat add to pot. (add can of corn..Optional) Let chowder heat thoroughly. Serve
4
while soup is cooking, in pie plate prepare egg wash with the two eggs dash of hot sauce and salt and pepper
5
in another pie plate put panko crumbs. dip chicken tenders in egg wash coat with panko crumbs and place on a baking rack on of cookie sheet and bake at 375 degrees for 30 minutes.
6
while baking mix honey and spicy brown mustard and reserve in dish for dipping tenders.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy