"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes
Soups: Chicken & Corn Chowder
1 pound skinless, boneless chicken breasts
salt and pepper to taste
3 tbs butter
3 cups corn kernels fresh or frozen
3 oz. lean salt pork or bacon in ¼ inch dice
¾ cup finely diced onions
½ cup finely chopped celery
2 cups potatoes in ½ inch dice
4 cups chicken stock
1 cup heavy cream
1 tbs finely chopped fresh parsley
Dry the chicken breasts with paper towel and season with salt and pepper. Melt the butter in a heavy sauce skillet over medium heat. When hot add the chicken and turn several times with tongs do not let it brown. When it has taken on a milky caste and all of the rawness is gone, reduce the heat to low, cover the skillet and cook until the chicken is firm to touch, about 6 minutes. Set aside until cool then cut into ½ inch cubes and reserve. Process or blend 2 cups of the corn until smooth puree. Scrape down the sides of the container once or twice during the operation. Try out the pork or bacon dice in a medium, (4 quart) saucepan over medium heat until the bits have given up their fat and are crisp and brown. Lift out the bits with a slotted spoon and add to the chowder later. Pour off all but 2 tablespoons of the fat. Add the onions and celery, lower heat and cook until vegetables are soft and a light brown, about 8 to 10 minutes. Stir in the cubes of chicken, the pureed corn, the whole corn kernels, potatoes and chicken stock. Bring to a boil over high heat, reduce to low and simmer, partially covered for about 15 to 18 minutes until potatoes are tender. Sir in the cream and continue to simmer another 3 minutes. Serve immediately in heated soup plates and garnish with parsley.