Description
Jamie Oliver’s Chicken Corn Chowder brings hearty comfort straight from kitchen to table. Rich, creamy layers of smoky chicken and sweet corn create a luxurious soup that warms souls and satisfies hungry diners completely.
Ingredients
Scale
Main Protein:
- 2 rotisserie chicken breast halves, shredded
Corn and Vegetables:
- 1.5 cups white corn kernels
- 1.5 cups yellow corn kernels
- 4 russet potatoes, diced
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 stalk celery, diced
- 1 clove garlic, minced
Base and Seasoning:
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 4 cups chicken stock, divided
- 2.5 cups half-and-half
- 1 pinch nutmeg
- Salt to taste
- Ground black pepper to taste
Instructions
- Warm a large saucepan over medium heat (350°F / 175°C) and melt the butter until it becomes slightly foamy. Gently introduce diced onions, carrots, celery, and minced garlic, allowing the vegetables to soften and release their aromatic essence for approximately 2 to 3 minutes.
- Dust the sautéed vegetables with flour, meticulously stirring to create a cohesive, thick roux. Continue cooking, constantly monitoring the mixture to prevent scorching, until the flour develops a delicate golden-brown hue and releases a subtle, nutty fragrance, about 4 to 5 minutes. Remove from heat and let the mixture cool momentarily.
- Transfer diced potatoes, shredded chicken, and both yellow and white corn kernels into a spacious soup pot. Pour 3 cups (24 fluid ounces / 720 milliliters) of chicken stock over the ingredients and position the pot on medium heat.
- Whisk the remaining 1 cup (8 fluid ounces / 240 milliliters) of chicken stock into the cooled flour-vegetable mixture until achieving a silky, homogeneous consistency. Incorporate this liquid into the soup pot, stirring thoroughly to integrate all components. Increase heat and simmer, occasionally stirring, until the chowder begins to thicken, approximately 4 to 6 minutes.
- Introduce half-and-half, a delicate whisper of nutmeg, and season with salt and freshly ground black pepper according to personal preference. Momentarily elevate the heat to trigger a gentle boil, then immediately reduce to a soft simmer. Allow the chowder to gently bubble, cooking until potatoes reach a tender, yielding texture, roughly 18 to 22 minutes.
Notes
- Optimize flavor complexity by allowing leftovers to rest overnight, enhancing the chowder’s depth and richness.
- Select low-sodium chicken stock for precise seasoning control and balanced taste.
- Incorporate room temperature ingredients to ensure smoother blending and even cooking performance.
- Elevate the dish’s warmth with a delicate sprinkle of nutmeg, complementing the creamy texture.
- Shred rotisserie chicken as a brilliant time-saving technique that introduces remarkable flavor dimensions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 495 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 90 mg