To Die For Chicken/Bacon/ Corn Chowder
Andy Anderson !
I’ve been working on duplicating that recipe for over ten years, and then decided I wanted to go in another direction. So, I went with chicken, instead of shrimp. It took a bit of tweaking, but this weekend, I finally got what I wanted.
So, although we’re headed towards Spring, this is my cold weather, warm-your-heart, chicken chowder.
So, you ready… Let’s get into the kitchen.
4 slicethick-slab bacon
1/2 mediumonion, chopped, about 8 ounces
1/2 ccelery, chopped
12 ozpotatoes, golden variety, cubed
2 cchicken stock, freshly made: Hearty Chicken Stock ala CIA
1 chalf & half
12 ozfresh corn kernels, or the frozen variety, avoid canned, if possible
1 tsphot sauce, franks is my choice
8 ozcream cheese, softened and cut into cubes
2boneless, skinless chicken breasts, about 1/4 pound each
2 Tbspflour, all-purpose variety
1/2 tspkosher salt
1/2 tspblack pepper, freshly ground
1/2 tsppaprika, sweet mild, or hot
1 pinchcayenne pepper, or to taste (i prefer a bit more)
1 Tbsplime juice, freshly squeezed
How to Make To Die For Chicken/Bacon/ Corn Chowder
- Drain the bacon grease from the pan, and reserve.
- Remove from pan, and reserve.
- Take the two chicken breasts and slice in half, lengthwise.
- Add an additional tablespoon of bacon grease to the pan.
- Cook, over medium heat for 5 minutes.
- Chef's Note: There is a big difference between a chicken stock, and a broth. This recipe calls for stock; however, if all you have is broth (unless it's low sodium), remember that broth's are typically much saltier than a stock… plus they do taste different. Stocks are more hardy, and that's what this recipe calls for.
- Warm the half & half in the microwave, or stovetop, and then slowly add to the chicken stock; whisking as you go.
- Bring the liquid back to a slow simmer.
- Chef’s Tip: As it simmers, add a bit more salt and/or pepper to taste, but only if you think it needs it. This recipe can quickly go over the top on the salt, so be careful.
Season then taste, season then taste; all good chefs taste as they cook… That's why my aunt used to say: Never trust a skinny chef.
- Chef's Tip: This recipe produces a very thick chowder, which is how I prefer it; however, if it's a bit too thick for your tastes, then have some extra stock available, and ladle in a bit at a time, until you achieve your perfect consistency.
As a matter of fact, if I have leftovers, and I usually don't… But, if I do, I usually add a ounce or so of chicken stock when I reheat it the next day.
- Add the lime juice at the end to brighten the chowder.