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!
large heads of fresh broccoli chopped
onion finely chopped
russet potatos small cubed
garlic finely chopped
precooked bacon slices chopped
32oz. chicken stock
salt and pepper to taste
breast of chicken cut into tenders
1 1/2 c
panko bread crumbs
1 or 2 dash(es)
of favorite hot sauce
salt and pepper
mustard, spicy brown
1In 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
2Add chicken stock and simmer low to med heat for 20 min.
3Add 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
4while soup is cooking, in pie plate prepare egg wash with the two eggs dash of hot sauce and salt and pepper
5in 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.
6while baking mix honey and spicy brown mustard and reserve in dish for dipping tenders.