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Chilean Corn And Chicken

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Ingredients
  Chicken 2 1⁄4 Pound, cut into 8 pieces, rinsed well
  Onion 1 , peel left on and halved
  Celery ribs 1 (With Leaves)
  Carrot 1 , halved
  Garlic 2 Clove (10 gm)
  Flat leaf parsley 8
  Black peppercorns 6
  Bay leaf 1
  Thyme sprig leaves 1 Large
  Bacon slab 4 Ounce, rind removed, cut into 1/4-inch dice
  Onion 1 Medium, peeled and cut into 1/4-inch dice
  All-purpose flour 3 Tablespoon
  Idaho potatoes 1 Pound, peeled and cut into 1/4-inch dice
  Thyme leaves/1 teaspoon dried thyme 1 Teaspoon, chopped
  Half-and-half 1 Cup (16 tbs)
  Corn kernels 3 Cup (48 tbs) (Preferably Fresh, About 3 Ears)
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Ripe plum tomatoes 4 , peeled, seeded, and cut into very small dice
  Avocado 1 , pitted, peeled, and cut into small dice (Preferably Hass)
  Lime juice 1 Teaspoon (Or More To Taste)
  Flat-leaf parsley 1⁄4 Cup (4 tbs), coarsely chopped
Directions

MAKING
1. In a large pot, prepare broth by placing the chicken pieces and all broth ingredients except the salt.
2. Pour enough water (about 2 quarts) to cover the ingredients.
3. Heat over high and bring it to a low boil.
4. Cover partially
5. Simmer over medium-low heat for 30 minutes.
6. Skim foam accumulated on the surface.
7. Season broth with salt taste.
8. Uncover the pot.
9. Cook uncovered for 20 minutes until the chicken is cooked through.
10. Spoon chicken from the broth and cool down completely.
11. Discard the skin.
12. Separate meat from the bones.

FINALISING
13. In a bowl, place the chicken covered.
14. Refrigerate it until use.
15. Strain the broth and keep aside 6 cups for the chowder.
16. In a large heavy pot, wilt bacon over low heat for about 5 minutes until it releases fat.
17. Add onions.
18. Cook with constant stirring for another 10 minutes until the bacon is wilted completely; do not brown.
19. Sprinkle flour.
20. Stir constantly and cook for another 5 minutes.
21. Add 6 cups of the reserved broth; stir well to blend with flour.
22. Add potatoes and thyme.
23. Cook with occasional stirring occasionally over medium-low heat for about 10 minutes until the potatoes are just tender.
24. Remove the pot from heat and stir in half-and-half, corn, and shredded chicken.
25. Keep stirring and cook over low heat for 5 minutes.
26. Season generously with salt and pepper.

SERVING
27. Heat the soup over low heat.
28. Add tomatoes, avocado, lime juice, and parsley.
29. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chilean
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
80 Minutes
Servings: 
6

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