Dutch Chicken Corn Chowder

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Classic Corn Chowder with Bacon and Infused with Saffron, this one is Gluten Free

Prep Time15

Cook Time1

Course: Soup

Servings: people

Calories: 242kcal

Cost: 17

Ingredients

1 cup onion diced
1 cup Celery diced
3 oz bacon diced
1 lb Potato peeled, cut evenly
4 cups Chicken Stock
1 lb Red Bliss Potatoes washed, diced
1 pint Light Cream, 1/2 and 1/2 or Heavy Cream
3 cups creamed corn
1½ cups kernel corn
1 tbsp saffron
1 tsp salt as needed
1 tsp pepper as needed
3 cups chicken diced cooked chicken

Instructions

Dice bacon, celery, and onions
In the bottom of your stockpot, brown the diced bacon on medium-high heat for 3-5 minutes, then add chopped celery and onions, cook 2-3 more minutes, stirring continuously
When your bacon is slightly crispy and brown, and your onions and celery are translucent or tender, add the saffron, stir it in. Cook for 1-2 minutes. You should see the saffron release its fragrance and color. Saffron releases its qualities best in the presence of oil
Remove this mixture and set it in a bowl or on a plate for later use
Add 1 quart of chicken stock to the pot you removed the vegetables and bacon from, and bring to a simmer
Peel and cut evenly 1 lb of chef potatoes, add to the stock, which will get cooked, then mashed and whisked as the thickener for this soup
After the potatoes have cooked for about 10-15 minutes, mash the potatoes in the pot. Be careful not to splash the hot stock. Keep the masher inside the stock. There is likely to be some lumps at this point. Continue to cook and use a whisk or an immersion blender to incorporate the potato fully as the thickener. If the mixture is too thick, adjust the thickness to resemble a gravy, and gradually add more chicken stock.
Add the earlier sauteed items back into the soup, stir
Add cut red potatoes that are not cooked into the mixture, cook until tender, 8-15 minutes
Add 3 cups of creamed corn and 1.5 cups of kernel corn, stir
Check for thickness; it should stick to the back of a spoon, similar to a gravy. If it is too thin, we can adjust it with 1 or 2 tablespoons of cornstarch, mixed in cold stock or the cream we will add. Mix the cornstarch slurry thoroughly to activate the cornstarch as a thickener needs to be about 203 degrees, a hard simmer, not quite boiling.
Add 3 cups of diced, cooked chicken meat, adjust seasonings, and add 1 pint of light cream.

Nutrition