CHICKEN CORN CHOWDER SOUP

recipe

INGREDIENTS

Chicken stock 1 litre

Milk 1 & ½ cup

Cream 200ml

Cooking oil 1 tbs

Butter 3-4 tbs

Chicken boneless (cubes) 250g

Garlic (chopped) 1 tbs

Onion (chopped) 1 large

Carrot (grated) ½ cup

Celery (chopped) ½ cup

All-purpose flour 2 tbs

Red potatoes (peeled & cubes) 2 cups

Corn kernels (boiled) 2 cups

Black pepper (crushed) ½ tsp

Dried thyme 1 tsp

Salt 1 tsp or to taste

Worcestershire sauce 2 tbs

Green onion (chopped) for garnish

DIRECTIONS

* In a saucepan, add chicken stock, milk, cream, whisk well and bring it to boil, cover partially & cook on low flame for 14-15 minutes.

* Remove scum & excess cream layer from the milk & reserve milk & stock mixture for later use.

* In a pot, add cooking oil, butter & let it melt.

* Add chicken and mix well until it changes colour.

* Add garlic, onion, mix well & cook for a minute.

* Add carrot, celery, mix well & cook for 3-4 minutes.

* Add all-purpose flour, mix well & cook for a minute.

* Add milk & stock mixture and mix well.

* Add red potatoes, corn kernels, mix well & bring it to boil, cover & cook on low flame for 8-10 minutes.

* Add black pepper crushed, dried thyme, salt, Worcestershire sauce and mix well, cover & cook on low flame for 15-20 minutes.

* Garnish with green onion & serve!

Recipe courtesy:

Food Fusion (Recipe by Seema Hanif)