Chicken, Corn & Edamame Chowder with Roasted Potato

Jan 16, 2012 by

I’ve made chowder once before and by all means it was okay. But when I came across a recipe by a fellow Food Blogger by the name of Nami of Just One Cookbook, I had to give it a try. The main difference between this recipe and the one I had done previously, was the use of Rotisserie Chicken and Roasted Potatoes. Those two by themselves sound like pure yum, and then I made a soup out of it.

Nami’s version called for a cup of Heavy Cream as the thickening agent for this recipe. To substitute, I was prepared to make a roux of some kind on the fly, but thankfully, Nami was able to tell me her quick trick (as listed in the recipe) in under 140 characters while I was preparing the chowder. Yay Nami! I omitted the bacon (I know, maybe next time) and added Edamame for a nice pop of colour and because I like the added fibre and protein :-)

I can’t tell you how happy I was to make this chowder. I look forward to making it again. I will not omit the bacon, though ~ that’s a promise :-) Here is my amended recipe below.

Chicken, Corn & Edamame Chowder with Roasted Potato

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 13 minutes

Yield: 6-8

Ingredients

  • 12 Baby Red Potatoes, halved
  • 6 Pearl Onions
  • 3 Cloves Garlic, halved
  • 3 Tbsp Olive Oil
  • 2 X 900ML Cartons Low Sodium Chicken Broth
  • 2 Cups (cooked) shredded white meat from Rotisserie Chicken
  • 1 Can Cream Style Sweet Corn
  • 1/2 Cup Frozen Edamame, thawed
  • 1 Tbsp dried Thyme
  • Salt & Pepper to taste
  • 3/4 Cup Warm Milk (I used 3% but you can use 2% also)
  • 2 Tbsp Butter
  • 2 Tbsp Unbleached, all-purpose flour

Instructions

  1. Preheat oven to 375F
  2. In a medium bowl, toss potato, onion and garlic in olive oil, season with salt and pepper
  3. Place on a parchment lined baking sheet and roast for 40 minutes. Set aside.
  4. In a large dutch oven, bring chicken broth to a boil and add chicken, potatoes, corn and thyme.
  5. Return to boiling state and remove excess fat from the surface. Repeat as necessary.
  6. Add Edamame and reduce to a simmer
  7. In a small skillet, melt butter over a medium heat
  8. Add flour and combine with a whisk, about a minute
  9. Gradually, add warm milk and whisk until a thickened consistency is achieved, and the flour is cooked, about 3-4 minutes
  10. Add this mixture and stir gently to combine. You are aiming for a creamy texture.
  11. Season with Salt and Pepper to taste.
  12. Allow to simmer for about 10 minutes more
  13. Serve and enjoy with crusty bread
http://lovelypantry.com/2012/01/chicken-corn-edamame-chowder-with-roasted-potato/

 

This chowder was just lovely!

Chicken, Corn & Edamame Chowder with Roasted Potato

 

Have a wonderful week!

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6 Comments

  1. this chowder looks fabulous
    following you on twitter :)

  2. Oh my…that chowder looks so comforting! Love everything in it!

  3. Hi Lyn! Thank you for trying this recipe! I’m glad you liked it. I was happy to help you with twitter (which I don’t normally use! lol). It’s going to be cold and will rain in a few days here. It’s a perfect time to prepare another soup recipe. Stay warm! p.s. I have shared your link on my facebook fan page. Hope it was okay with you. :-)

    • I’m excited to see what soup you are going to make next, Nami :-) Thanks for the shout out on Facebook! How awesome of you to do so :-) Talk soon!

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