Chicken & Corn Chowder
1 pound chicken breasts skinned and boned
salt and pepper to taste
3 tablespoons butter
3 cups corn kernels fresh or frozen
3 oz lean salt pork or bacon in 1/4 inch dice
3/4 cup finely diced onions
1/2 cup finely chopped celery
2 cups potatoes in 1/2 inch dice
4 cups chicken stock
1 cup heavy cream
1 tablespoon 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 1/2 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.
Fry 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. Stir in
the cream and parsley and continue to simmer another 3 minutes.
Serve immediately in heated soup plates and garnish with parsley.
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