Village Tavern Chicken Corn Chowder

Noon Cooking -- Oct. 15, 2012

Chicken Corn Chowder

Serves 5-6

Yield: 7 CUPS

INGREDIENTS

¼ LB Butter, unsalted

¼ CUP Cooked Bacon, Diced 1/4"

½ CUP Yellow Onion, Diced ¼"

½ CUP Celery, Diced ¼"

½ CUP Carrots, Diced ¼"

1 ½ teaspoon Garlic, Chopped

¼ CUP White Wine

1 Tablespoon Fresh Parsley, Chopped

½ CUP AP Flour

Add:

1 ½ CUPS Water

2 Tablespoons Chicken Base

2 ½ CUPS Heavy Whipping Cream

1 CUP Frozen Corn

1 ½ CUPS Potatoes, Diced ½" Drained

1/3 CUP Roasted Red Pepper, Diced ½"

1 CUP Roasted Chicken breast, Diced ½"

Pinch White Pepper

½ teaspoon Kosher Salt

2 Tablespoon Fresh Basil, Julienne

PROCEDURE

1. Preheat soup pot over low-medium heat with butter, then add bacon, onion, celery, carrots, and garlic. Sauté until tender.

2. Add white wine and parsley. Reduce for 2 minutes.

3. Add All Purpose Flour and cook for 6-8 minutes, stirring occasionally.

4. Add water and chicken base. Stir well until thick.

5. Add heavy cream, bring to a boil then add the remaining ingredients, adding the fresh basil last. Season if necessary.

6. Serve immediately.