Description
Jamie Oliver’s chicken corn chowder blends rich, creamy textures with hearty ingredients from traditional American kitchens. Comforting flavors and simple techniques make this soup an easy, satisfying meal you’ll want to savor again and again.
Ingredients
Scale
- 2 rotisserie chicken breast halves, shredded
- 1.5 cups (360 ml) white corn kernels
- 1.5 cups (360 ml) yellow corn kernels
- 4 russet potatoes, diced
- 4 cups (960 ml) chicken stock, divided
- 2.5 cups (600 ml) half-and-half
- 0.5 cup (120 ml) butter
- 0.5 cup (60 g) all-purpose flour
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1 pinch nutmeg
- Salt to taste
- Ground black pepper to taste
Instructions
- Vegetable Preparation: Heat a large saucepan to medium temperature (350°F / 175°C), melt butter until foamy, then sauté onions, carrots, celery, and garlic until vegetables soften and release aromatic flavors, approximately 2-3 minutes.
- Roux Creation: Sprinkle flour over sautéed vegetables, stirring consistently to develop a golden-brown roux with a nutty essence. Cook for 4-5 minutes, ensuring constant movement to prevent burning, then briefly remove from heat.
- Liquid Integration: Combine potatoes, shredded chicken, yellow and white corn kernels in a soup pot. Pour chicken stock over ingredients, then whisk the cooled flour-vegetable mixture into the pot until smooth and fully incorporated.
- Chowder Development: Elevate heat and simmer the mixture, stirring occasionally, allowing the chowder to thicken within 4-6 minutes. Gently introduce half-and-half, a whisper of nutmeg, salt, and freshly ground black pepper.
- Final Simmering: Momentarily boost heat to trigger a gentle boil, then immediately reduce to a soft simmer. Continue cooking until potatoes reach a tender consistency, approximately 18-22 minutes, creating a rich and creamy chowder.
Notes
- Enhance Roux Development: Carefully monitor the flour-butter mixture to prevent burning, stirring constantly to achieve a golden-brown color that provides a rich, nutty base flavor for the chowder.
- Master Vegetable Softening: Sauté onions, carrots, celery, and garlic precisely for 2-3 minutes to release maximum aromatics without browning, creating a flavor foundation for the dish.
- Control Liquid Integration: Whisk chicken stock into the roux smoothly to eliminate lumps, ensuring a silky-smooth texture that defines a perfect chowder consistency.
- Perfect Potato Tenderness: Simmer the chowder at a gentle heat, checking potato doneness between 18-22 minutes to achieve a soft, but not mushy, texture that maintains the integrity of the ingredients.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 100 mg