Chaya Brasserie Corn Chowder

  • 3/4 lbs boned chicken breast
  • 1 Large onion
  • 1 Large leek, white part only
  • 1 Large celery stalk
  • 1 Large carrot
  • 1/2 lbs mushrooms
  • 1 Clove garlic
  • 1/4 cup butter
  • 1/4 cup flour
  • 11 oz. Canned Sweet Corn Kernels; whole
  • 2 Quarts chicken stock
  • 1/2 cup milk
  • 1 bay leaf
  • Salt, pepper
  • 1/4 cup whipping cream image placeholder

Chop chicken, onion, leek, celery and carrot to large dice. Thinly slice mushrooms and garlic. Melt butter in large pot. Add onion, leek, celery and carrot and sauté over medium heat 10 minutes.

Add garlic and mushrooms and cook until mushrooms soften, 6 to 8 minutes. Add chicken and cook until chicken is heated through, about 5 minutes. Stir in flour until smooth and cook, stirring, 5 minutes. Add 3/4 of the corn.

Gradually stir in stock and milk. In electric mixer, coarsely blend remaining corn at medium speed. Stir blended corn into soup mixture. Add bay leaf and salt and pepper to taste. Simmer 10 minutes. Discard bay leaf. Stir in cream and heat through.

Submitted by: Recipe Group Member
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