comfort essentials: shrimp & chicken chowder

How To Make comfort essentials: shrimp & chicken chowder

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  PREP/PREPARE
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  OPTIONAL ITEMS NOTES Dry Sherry It is a wonderful addition to things like chowders. While the lemon juice brightens the dish; the sherry adds a subtle mellow note. Corn Corn is a nice addition to this chowder. It adds a sweet/savory enhancement to the overall flavor.
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  In my final photo, I garnish the chowder with the shrimp and bacon; however, if you want you could fold the shrimp into the pot before serving, and sprinkle with the reserved bacon. I just thought it looked nice with the shrimp on top. Remember, we eat first with our eyes.
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  Gather your ingredients (mise en place).
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  COOKING THE SHRIMP Here are some notes on the cooking of the shrimp.
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  Add some butter and oil to a pan over high heat.
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  Add the shrimp to the pan.
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  Flip after about 1 minute.
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  Flip again after about 1 minute, and reserve.
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  COOKING THE CHICKEN Here are some notes on cooking the chicken.
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  Cut the chicken into bite-size pieces.
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  Add some oil to a pan over high heat.
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  Season the chicken with a bit of salt and pepper, and then toss into the pan.
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  Cook until nice and brown, about 4 – 5 minutes.
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  Remove from the pan and reserve.
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  THE CHOWDER BASE
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  Add the bacon to a sauté pan over medium-low heat.
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  Allow the bacon to slowly render its fat, about 10 – 12 minutes.
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  When crispy, leave the fat in the pan, then remove the bacon and reserve.
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  You need 2 – 3 tablespoons of fat. If you have more than that, remove the excess, if you do not have enough, add a bit of unsalted butter, or oil, to make up the difference.
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  Add the onions and celery to the pot, still over medium-low heat, and stir until the veggies begin to soften, about 2 – 3 minutes.
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  Add the garlic.
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  Stir for an additional 60 seconds.
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  Add the green chilies.
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  Stir to combine with the other veggies, about 2 minutes.
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  Combine the chicken stock and milk in a bowl or measuring cup and whisk in the flour.
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  Add to the pot, and bring up to a simmer, then stir until it begins to thicken, about 4 – 5 minutes.
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  Add all the dry spices and whisk to combine.
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  Dice the potatoes, with the skins on-or-off, your choice.
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  Add the potatoes, and simmer until they begin to soften, about 15 minutes.
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  Add the cream cheese and stir into the chowder, about 2 – 3 minutes.
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  Add the grated cheddar and combine into the chowder, about 2 – 3 minutes.
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  Add the cooked chicken and stir to warm through, about 2 – 3 minutes.
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  Finally, add a splash or two of lemon juice, to brighten up chowder a bit, and do a final tasting for proper spicing. If you are doing the sherry, add it now.
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  You may not be into sherry; however, a bit of dry sherry really deepens the flavors of this chowder. Just remember, a little goes a long way.
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  PLATE/PRESENT
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  Ladle into bowls and garnish with the reserved bacon and shrimp. Serve while nice and warm. Enjoy.
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  Keep the faith and keep cooking.
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  Namaste'
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