Chicken, Corn and Potato Chowder2 Tbsp olive oil1 medium onion, finely chopped 3 leeks, white part only, well washed and sliced 1/4" thick 2 Tbsp flour 6 cups chicken stock or good instant or low sodium broth 1/2 cup dry white wine 2 med potatoes, peeled and cut into 1/4" cubes 2 cups cooked chicken cut into 1/2" cubes 2 pinches saffron threads 1 cup fresh corn kernels or 1 cup frozen corn kernels, defrosted salt to taste freshly ground black pepper to taste pinch ground nutmeg In a large saucepan, heat the olive oil over medium-high heat. Add the onion and leeks and saute until translucent, about 4 minutes. Turn the heat to low. Add the flour and cook, stirring, to make a light roux, about 2 minutes. Do not allow the flour to color. Slowly add teh stock. Increase the heat to high and cook, stirring, until the stock is thickened. It should have a lightly creamy consistency. If it is too thick, add more stock; if it is too thin cook down gently. Add the wine, potatoes, chicken and saffron. Season to taste with the salt and pepper. Reduce heat to medium and cook until the potatoes are tender, 15 to 20 minutes. Add the corn and cook to heat through, 2 - 3 minutes. Thin soup with stock if it seems to thick. To Freeze: Freeze in freezer safe containers. To Reheat: Heat in coverd pot until heated through. |