N E W E N G L A N D C H I C K E N A N D C O R N C H O W D E R
Chowder is a word that originated as the French chaudeau,
literally meaning "hot water" but broadly applied to a hot
beverage or soup. Chaudeau along France's Atlantic coast is
a clear fish soup made with white wine and butter. As such,
it is a close relative to New England clam chowder. This
adaptation with chicken becomes all-American with the
addition of corn. Fresh corn is preferable to frozen when
available, but canned is too soft and sweet.
SIX TO EIGHT SERVINGS
- 6 cups Basic Chicken Soup
- 2 lbs. skinless and boneless chicken breast; or one 3 1/2-4 pound
chicken, quartered
- 4 cups fresh or frozen corn kernels; 2 cups pureed in
a blender or food processor and rest left whole.
- 3 oz. lean, streaky salt pork without rind, well rinsed
and diced.
- 1 large onion, finely chopped
- 3 tender celery stalks, diced
- 3 medium boiling potatoes, peeled and diced
- salt and black pepper, to taste
- 1 cup half and half
- 1/2 cup heavy cream , or to taste
- unsalted butter, for garnish
- sweet or hot paprika
- pilot crackers or ships' biscuits
PREPARATION
If you have the soup prepared, simmer it with the chicken
breast for about 8 minutes or until chicken is firm and white
but not quite thoroughly cooked. Skim and reserve broth; cube
and reserve chicken.
If you do not have the soup, prepare it with quartered chicken
according to the recipe for Basic Chicken
Soup. Degrease soup,
strain and discard vegetables, and measure 6 cups of soup into
a 2 1/2- 3 quart saucepan. Remove chicken meat from bones
and skin. Cut breast and thigh meat into cubes and add to the
soup, along with the pureed and whole corn kernels. If using
a whole chicken, reserve wings and drumsticks for nibbling.
Fry salt pork slowly in a small skillet until it is golden brown.
Remove from pan, drain on paper towels, and reserve for garnish
if you like, or discard. Saute onion and celery in rendered pork
fat until they are light golden brown. Add to soup along with
potatoes. Simmer gently but steadily, partly covered, for
about 10 minutes, or until potatoes are almost soft. Season
with salt and pepper.
The soup can be prepared in advance up to this point and stored,
covered, in the refrigerator, for 2 days. Return to room
temperature before proceeding with recipe.
Stir in the half-and-half and simmer 10 minutes. Just before
serving, stir in cream and heat thoroughly. Serve in warm
cups or bowls, garnished with a dab of butter and sprinklings
of sweet and hot paprika. Top with reserved pork cracklings.
Pass crackers or biscuits.
Leftovers can be stored, covered, in the refrigerator for 1
day, although this soup tastes best freshly made.
Recipe from "The Whole World Loves
Chicken Soup"
Reproduced by permission from Warner Books .
Copyright © 1995 by Mimi Sheraton
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