In the spirit of my pursuit of Eating Through the Kitchen Cabinets, I made this Easy Chicken Chowder Recipe. I had a box of chicken stock, some 1/2 & 1/2, cream sherry, flour, butter, frozen corn, bacon, butter beans, onions, celery and garlic. The only thing I didn’t have were some chicken breasts and red potatoes. So first off congratulations to me, because as a chef it can be hard to work within constraints of limited ingredient amounts, especially if I can only get a max of 5 extra items from the store to complete my recipe. However it’s a fun challenge and it definitely pushes me to be creative, yet practical. I have to remind myself I’m trying to get rid of some of this food not add to it, and all while preparing great meals for my family as well as sharing these recipes with you.
If you were trying to emulate this recipe and do the challenge I am doing by Eating Through The Kitchen Cabinets, but don’t have all of the ingredients, you can certainly substitute a few things. For instance you could use lima beans or black beans in place of the butter beans. In addition you could use russet potatoes or even sweet potatoes to replace the red potatoes. Also if you don’t have 1/2 & 1/2 you could use milk. The whole point of this is to make something delicious, so substitutions may even be better than my ingredient selection. However, let me say that this recipe is killer and you’ll love it just how it is! Enjoy!
Man do huge chunks of bacon just make everything taste that much better!
Pin the big picture below 🙂
- 6 strips of chopped bacon
- 2 seasoned and cooked chicken breasts cut into small chunks
- 1 small diced small onion
- 3 cloves of finely minced garlic
- 2 small diced stalks of celery
- 1 cup of frozen corn
- 1 cup of frozen butter beans
- ½ cup of cream sherry
- 3 quartered and sliced large red potatoes
- 32 ounces of chicken stock
- 2 ounces of unsalted butter
- 2 ounces of all purpose flour
- 1 pint of ½ & ½
- Kosher salt and fresh cracked pepper to taste
- Worcestershire sauce to taste
- Tabasco sauce to taste
- sliced green onions for garnish
- In a medium sized sauce pan on medium heat melt together the butter and flour and whisk together and cook for 2 to 3 minutes to form a blond roux. Set aside.
- In a large pot on high heat add in the bacon and cook until brown and crispy. Once cooked, remove the bacon lardons and set aside.
- Next, add the onions, celery and garlic to the pot and caramelize the vegetables. Once brown add in the corn and beans and cook for 2 to 3 minutes.
- Deglaze with the cream sherry and cook until it has been absorbed. Add in potatoes, chicken and stock and bring to a boil.
- Once boiling whisk in the roux and turn down the heat to medium until the soup becomes very thick.
- Next, pour in the ½ & ½, season with salt and pepper, Worcestershire and tabasco and simmer on low heat. Remember soup tastes better as time goes on.
- Garnish the soup with the cooked bacon lardons and sliced green onions.