CREAMY NEW ENGLAND CHICKEN CHOWDER
This is a bit skimpy for dinner, so make a salad to serve after the soup and be sure to serve lots of bread on the side. If you have leftover boiled potatoes, chunk them and add them to the soup, making it heartier – and more of an official chowder. On special occasions, substitute 1 cup chicken broth and 1 cup heavy cream for the evaporated milk.
Makes: 4 servings
Time: 30 minutes
| (CLICK TO BUY)
4 slices bacon, chopped
6 scallions, trimmed and thinly sliced (white and green parts)
1 package (10 ounces) frozen corn kernels, thawed
1/2 teaspoon dried thyme
2 cups chicken broth
1 pound skinless, boneless chicken (breasts or thighs)
1 can (12 ounces) evaporated skim or low-fat milk
Scant 1/4 teaspoon dried red pepper flakes
1/4 cup chopped fresh parsley
Oyster crackers, for garnish
|1.||Cook the bacon in a large saucepan over medium heat. When the bacon bits are crisp, add the scallions and sauté just until they being to wilt, 1 minute.|
|2.||Add the corn, thyme, and broth and bring the liquid to a simmer. Cook, covered, for 10 minutes. Meanwhile, cut the chicken into 1/2-inch pieces.|
|3.||Add the chicken to the broth mixture, cover, and simmer to cook through, 3 to 5 minutes. Add the evaporated milk and simmer, uncovered, for 1 minute to heat through. Do not boil. Season with salt to taste and the red pepper flakes. Remove the soup from the heat and stir in the parsley. Ladle the soup into soup bowls, and crumble the crackers over the top.|
Excerpted from MONDAY-TO-FRIDAY CHICKEN copyright © 1998 Michele Urvater.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.