Bloom Saffron Threads in 2 tablespoons warm Chicken Stock from the Liquid group for 10 minutes.
Melt 3 tablespoons Butter from the Vegetables group in a large pot or Dutch oven over medium heat. Add Leeks and Shallots and cook until softened, about 8-10 minutes.
Add Potatoes from the Vegetables group and Chicken Stock from the Liquid group. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Add Corn from the Vegetables group and White Wine from the Liquid group. Simmer for 5 minutes.
Stir in Smoked Chicken from the Chicken group, Heavy Cream from the Liquid group, and bloomed Saffron with its liquid.
Season with Sea Salt, White Pepper, and Smoked Paprika from the Seasoning group. Heat through.
For the Brown Butter Leeks: Melt 2 tablespoons Butter from the Garnish group in a small skillet over medium heat. Cook until butter is browned and fragrant. Add Leek Greens and fry until crispy. Drain on paper towels.
Serve chowder garnished with crispy Brown Butter Leeks.
Ingredients
6
1.5 pounds680 gSmoked Chicken-pulled
3 tablespoons45 mLUnsalted Butter
1 cup240 mLLeeks-white and light green parts, thinly sliced
1 cup240 mLShallots-minced
2 cups480 mLYukon Gold Potatoes-peeled and diced
3 cups720 mLFresh Sweet Corn-kernels cut from the cob
8 cups1.9 LHomemade Chicken Stock
1 cup240 mLDry White Wine
1/2 cup120 mLHeavy Cream
1/4 teaspoon1.25 mLSaffron Threads
1 teaspoon5 mLSea Salt
1/2 teaspoon2.5 mLWhite Pepper
1/4 teaspoon1.25 mLSmoked Paprika
2 tablespoons30 mLUnsalted Butter
1/4 cup60 mLLeek Greens-thinly sliced and fried until crispy
Equipment
Large pot or Dutch oven
Small skillet
Whisk
Cutting board
Knife
Instructions
Bloom Saffron Threads in 2 tablespoons warm Chicken Stock from the Liquid group for 10 minutes.
Melt 3 tablespoons Butter from the Vegetables group in a large pot or Dutch oven over medium heat. Add Leeks and Shallots and cook until softened, about 8-10 minutes.
Add Potatoes from the Vegetables group and Chicken Stock from the Liquid group. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Add Corn from the Vegetables group and White Wine from the Liquid group. Simmer for 5 minutes.
Stir in Smoked Chicken from the Chicken group, Heavy Cream from the Liquid group, and bloomed Saffron with its liquid.
Season with Sea Salt, White Pepper, and Smoked Paprika from the Seasoning group. Heat through.
For the Brown Butter Leeks: Melt 2 tablespoons Butter from the Garnish group in a small skillet over medium heat. Cook until butter is browned and fragrant. Add Leek Greens and fry until crispy. Drain on paper towels.
Serve chowder garnished with crispy Brown Butter Leeks.
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