10 October 2016 / 2 Comments
Eva’s CHICKEN CORN CHOWDER
How exciting that my lovely friend Eva Kosmas Flores wrote her first absolutely gorgeous cookbook!I am so thrilled!It’s packed with lots of cosy recipes and stunning photography!You will want to lick the pages when flicking through!
Eva has been inspiring me for years!Her unique approach to food, passion for photography, modesty and hard work is something I truly admire and when we finally met few years back on a cold autumn morning to explore one of the most delicious street food markets in London, she was just the same person I’ve known from reading her blog: funny, kind and incredibly warm. I felt that I’ve known her for years.
And today I’m cooking from her beautiful cookbook and I feel so honoured because I know she put all of herself into it!Every page feels special.
So as a little teaser for you lovely people, I’ve made Eva’s chowder. It’s bursting with all the amazing flavours!So cosy,hearty, warming, it just disappears too quickly 🙂 Enjoy! xxx
CHICKEN CORN CHOWDER
6 cups smoky chicken giblet stock
1 ¾ pounds large chicken breasts, bone in and skin on
4 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minced
¼ cup all-purpose flour
2 cups fresh corn kernels
2 medium Yukon gold potatoes, peeled and cut into 1 inch cubes(I used other large potatoes as I couldn’t find them in the UK)
2 tsp fresh thyme leaves
1 ½ tsp finely chopped fresh rosemary leaves1 tsp soy sauce
½ tsp freshly cracked black pepper
kosher salt to taste
Bring the stock to boil over medium heat. Add the chicken breasts and reduce the heat to low. Cover and simmer until just cooked through, 25 to 30 minutes.
Remove the chicken and set aside, on a separate plate to cool, then peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece. Cut the meat into 1 inch pieces.
Remove the stockpot from the heat and set aside.
Melt the butter in a large Dutch oven over a medium-low heat. Add the onion, shallots, and garlic and bring the heat up to medium. Cook, stirring every 5 to 10 minutes, until the onion is golden brown and caramelized , 30 to 45 minutes depending on the heat of your stovetop.
Add the flour and stir until incorporated. Toast in the pan, stirring to keep it from burning, for 2 minutes. Whisk in 1 cup of the stock until the flour mixture has integrated into the stock and a smooth, thick liquid forms. Add the remaining stock, the chicken breast meat, corn, potatoes, thyme, rosemary, soy sauce and pepper.
Reduce the heat to low and simmer, stirring every 10 minutes, until the chowder is thickened and the potatoes are cooked through, about 30 minutes. Add salt to taste and serve immediately.
SMOKY CHICKEN GIBLET STOCK
3 quarters water
1 pound chicken giblets
1 smoked pork hock
1 large carrot, peeled and sliced
1 yellow onion, chopped
1 large leek, white and light green parts only, washed well and sliced
4 garlic cloves, crushed
4 springs fresh thyme
1 spring fresh rosemary
8 black peppercorns
2 tsp kosher salt, plus more as needed
Bring the water to a boil over medium-high heat and add remaining ingredients.
Reduce the heat to low and simmer uncovered for 1 hour 15 minutes, skimming the top to remove any foam that has collected every 15 minutes.
Strain the stock through colander or fine-mesh strainer to remove the solids. Discard the solids and reserve the stock. Taste and add salt if needed.
The stock can be used as a base for sauces and soups and will keep in the fridge for up to 1 week, or in a freezer-safe airtight container in the freezer for up to 6 months.