Potato, Corn and chicken of the woods chowder

AuthorGeorge HarrisCategoryDifficultyBeginner

A good summer or autumn soup for a crowd.

Yields10 Servings
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins
 12 Fresh corn
 4 Butter
 4 All purpose flour
 4 Water
 1 Heavy Cream
 1.50 lbs pre-blanched chicken of the woods
 1.50 lbs peeled diced and blanched potatoes
 Salt and pepper to taste
1

In a large pot bring the gallon of water to a boil. Add the corn with the husks removed. Cook for 12 minutes remove and cool.

2

Remove the corn from the cob's and place the cobs back into stock pot with the water and boil for 30-45 minutes. Strain and save the liquid.

3

Place the butter in the stock pot that the liquid was just in. Melt butter and whisk in the flour to make a roux.

4

Add the strained liquid and whisk to incorporate. Bring up to a simmer and simmer for 20 minutes to cook out the flour taste. Strain to make sure there is no lumps.

5

Clean pot and place the strained liquid part of the soup back in.

6

Add the corn that was cut of the cob, blanched potatoes and the chicken of the woods.

7

Bring back to a simmer add the heavy cream and adjust the seasoning with salt and pepper.

Ingredients

 12 Fresh corn
 4 Butter
 4 All purpose flour
 4 Water
 1 Heavy Cream
 1.50 lbs pre-blanched chicken of the woods
 1.50 lbs peeled diced and blanched potatoes
 Salt and pepper to taste

Directions

1

In a large pot bring the gallon of water to a boil. Add the corn with the husks removed. Cook for 12 minutes remove and cool.

2

Remove the corn from the cob's and place the cobs back into stock pot with the water and boil for 30-45 minutes. Strain and save the liquid.

3

Place the butter in the stock pot that the liquid was just in. Melt butter and whisk in the flour to make a roux.

4

Add the strained liquid and whisk to incorporate. Bring up to a simmer and simmer for 20 minutes to cook out the flour taste. Strain to make sure there is no lumps.

5

Clean pot and place the strained liquid part of the soup back in.

6

Add the corn that was cut of the cob, blanched potatoes and the chicken of the woods.

7

Bring back to a simmer add the heavy cream and adjust the seasoning with salt and pepper.

Potato, Corn and chicken of the woods chowder

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