re: SUBMISSION Thread for Tubers Challenge

Chicken, Broccoli, Cheese, Potato and Corn Chowder





Ingredients:

1 (14.5 oz.) can chicken broth
1 cup chicken thigh, cut into 3/4 inch pieces
1 – 2 cups water, as needed
1/4 cup onion, diced
1/4 cup celery, diced
1 Large carrot, peeled and diced into 1/2 inch pieces
2 cups Potatoes, peeled and cubed into 1 inch pieces
1 cup broccoli, washed and diced
1/2 – 3/4 cup fresh corn, cut from cob
2 Tablespoons butter
2 Tablespoons flour
2 - 3 cups milk, as needed
2 cups cheddar cheese, cubed or shredded
2 Tablespoons Lawry’s Garlic Salt
1/4 – 1/2 teaspoon black pepper (for chicken and béchamel sauce)
2 pinches, red cayenne pepper
Salt and black pepper to taste

4 slices bacon, cooked and broken into 3/4 inch pieces, with 1 Tablespoon of fat reserved




Directions:

Dice, celery, onion, carrot, potatoes, corn and hold until needed






Cut bacon and Chicken into suitable sized pieces. Season chicken with Lawry’s and black pepper, the flour and set aside







Cook bacon until crisp and set aside.



Cook the chicken in the bacon fat and set aside



In a large pot, sauté the onion and celery until tender in 1 Tablespoon of reserved fat from bacon.



Add the chicken broth and carrots to the pot and bring to a boil. Simmer for about 10 minutes.



Add the potatoes to the pot and simmer for 10 minutes, until the potatoes are fork tender. Add water as needed to keep the liquid level at the top of the vegetables.



Add the broccoli and chicken to the pot and simmer for 2 – 3 minutes, until the broccoli is tender. Add a little water if needed.




Reduce the heat to the lowest setting and stir in the corn. The residual heat will cook it.



While the potatoes and broccoli are cooking, make the cheese sauce by melting three Tablespoons of butter in a sauce pan and adding two Tablespoons of AP flour and 1/4 teaspoon of black pepper. Whisk in the flour and cook for 2 – 3 minutes. This is intended to be a blond sauce. The flour should not be browned. After 2 minutes, whisk in a cup of milk and cook for an additional 2 minutes to thicken the sauce. Add 1 Tablespoon of Lawry’s Garlic Salt and 2 pinches of red Cayenne pepper, then add the cheese and stir until it is melted and smooth. Add milk as needed as the cheese melts to keep the sauce thin enough to stir.







When the cheese has fully melted, add the cheese sauce to the chowder pot and stir gently.



Add more milk to the pot if needed to obtain the desired thickness. Season to taste with salt and black pepper.

Plate in a suitable bowl, top with bacon pieces and serve.












Thanks for looking at my submission