Chicken, Corn & Edamame Chowder with Roasted Potato
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.
- 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
- Preheat oven to 375F
- In a medium bowl, toss potato, onion and garlic in olive oil, season with salt and pepper
- Place on a parchment lined baking sheet and roast for 40 minutes. Set aside.
- In a large dutch oven, bring chicken broth to a boil and add chicken, potatoes, corn and thyme.
- Return to boiling state and remove excess fat from the surface. Repeat as necessary.
- Add Edamame and reduce to a simmer
- In a small skillet, melt butter over a medium heat
- Add flour and combine with a whisk, about a minute
- Gradually, add warm milk and whisk until a thickened consistency is achieved, and the flour is cooked, about 3-4 minutes
- Add this mixture and stir gently to combine. You are aiming for a creamy texture.
- Season with Salt and Pepper to taste.
- Allow to simmer for about 10 minutes more
- Serve and enjoy with crusty bread
This chowder was just lovely!
Have a wonderful week!