Country-style chicken chowder in a bread bowl
Country-style chicken chowder in a bread bowl
INGREDIENTS (serves 4-6)
- 100 ml canola oil
- 1 onion, chopped
- 100 ml all-purpose flour
- 1 L chicken broth (homemade or store-bought)
- 500 ml milk
- 500 ml potatoes, cubed
- 100 ml carrots, cubed
- 100 ml turnips, cubed
- 100 ml red bell peppers, cubed
- 100 ml corn kernels, frozen or canned
- 100 ml frozen green peas
- 500 ml cooked chicken, cubed (other options: turkey or smoked ham)
- 3 slices of bacon, cooked and crumbled (other option: pieces of dry sausage)
- 2 green onions, chopped
- 1 tbsp (15 ml) fresh tarragon, chopped (or dried)
- 2 tbsp (30 ml) fresh parsley, chopped
- salt and freshly ground pepper, to taste
- 100 ml cheddar or mozzarella cheese, grated or cubed
- 4 to 6 small round loafs of bread, or one large one, with a firm crust
DIRECTIONS
- Cut the top off the big loaf or small loafs of bread with a knife and remove the crumb (the soft interior) to create a bowl. Set aside.
- In a soup pot, heat the oil over medium heat, add the onion and cook until tender, without changing colour.
- Stir in the flour and continue cooking for a few moments. Gradually add the chicken broth and the milk. Heat over medium heat until thickened.
- Reduce heat and add the potatoes, carrots, turnips and peppers. Simmer until the vegetables are tender.
- Stir in the chicken, corn, peas, green onions, bacon and tarragon and heat.
- Add salt and pepper to taste.
- Ladle the chowder into the bread bowl(s), top with the cheese and sprinkle with parsley upon serving.
- Dig in! Don’t hesitate to tear off the bread crust with your fingers. This chowder can also be served in onion soup bowls or other bowls.
Enjoy!
Sylvain Dufour
Chef at the VÜ residence
Find out more about fine cuisine at Le Groupe Maurice.