What to do with the leftover chicken from yesterday's roast? Well, with some fresh sweetcorn in the house, a chowder seemed obvious. I stripped the corn from two heads and sweated them briefly with a finely chopped leek and a good knob of butter. I then added a pint of veg stock, three finely diced small potatoes and a carrot. After 15 minutes of simmering, I spooned half the contents of the pan into a jug, blended it, then returned it to the pan with about 1/4 pint of milk, some chopped courgettes and the remaining chicken breast meat, shredded. I also put a spoon of 'lazy' red chilli in to give a teeny oomph to proceedings. After 5 minutes, it was all thick and ready to serve, with lots of parsley and a little crisp bacon on the top - entirely optional! You can make this veggie by leaving the chicken out. I still have the meat from a leg and thigh of the chicken and the carcase is simmering into a stock - I think a risotto is called for tomorrow!
Monday, 30 August 2010
Chicken and Sweetcorn Chowder
What to do with the leftover chicken from yesterday's roast? Well, with some fresh sweetcorn in the house, a chowder seemed obvious. I stripped the corn from two heads and sweated them briefly with a finely chopped leek and a good knob of butter. I then added a pint of veg stock, three finely diced small potatoes and a carrot. After 15 minutes of simmering, I spooned half the contents of the pan into a jug, blended it, then returned it to the pan with about 1/4 pint of milk, some chopped courgettes and the remaining chicken breast meat, shredded. I also put a spoon of 'lazy' red chilli in to give a teeny oomph to proceedings. After 5 minutes, it was all thick and ready to serve, with lots of parsley and a little crisp bacon on the top - entirely optional! You can make this veggie by leaving the chicken out. I still have the meat from a leg and thigh of the chicken and the carcase is simmering into a stock - I think a risotto is called for tomorrow!
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