Digital · Savor · Apr 09, 2020

Keeping Cozy With Chicken Chowder: A Recipe for Quarantining

When you're stuck inside for a long time, the comforts of home might start to feel not quite as comforting. You can get back to that comfy, cozy feeling with this recipe from Chef Eric Dreyer.

1717 Chicken Chowder | Makes six servins
Ellie’s Restaurant & Lounge | Dallas, TX

Ingredients

• ¼ cup Vegetable Oil
• 2 dozen Corn Tortillas, rough cut
• 2 cups Yellow Onion, small dice
• ¼ cup Thyme, chopped
• 2 stalks Celery, small dice
• 1 cup Poblano Pepper, small dice
• 1 tablespoon Garlic, minced
• 1 cup Russet Potato, peeled/diced
• 1 quarts Chicken Stock
• 2 quarts Whole Milk

Garnish

• ½ pound Chicken Breast, seasoned, grilled, medium dice
• ¼ pound Smoked Bacon, cooked, diced
• ½ cup Corn Kernels, roasted
• ½ cup Russet Potatoes, peeled, medium dice, cooked
• ½ cup Poblano Pepper, roasted, peeled, small dice
• ¼ cup Cilantro Leaves, picked
• ¾ cup Tortilla Strips, fried
• 1 each Lime, juiced, to taste
• 1 tablespoonTabasco, to taste

Directions

1. In a medium stock pot over medium high heat, add the oil and the tortillas. Cook, while stirring for about 8 minutes, until well toasted. Add the onion, celery, thyme, and poblano. Continue to cook for 5 minutes. Add the garlic, stir to combine. Add the potato, stir to combine. Add the chicken stock, cook until all liquid has been absorbed, about 8 minutes. Add the milk and stir until well incorporated. Simmer, while stirring, for about 5 minutes. Remove from the heat, transfer to blender and puree until smooth. Season with Salt, Pepper, Lime Juice, and Tabasco to taste. The soup base can be made several days in advance and garnishes can be added to the hot soup, just before serving.

2. For the garnishes, lightly sauté the chicken, bacon, corn, potatoes, and poblanos until heated through, and add to the hot soup base.

3. In each of 6 warm soup bowls, add equal amounts of the soup. Finish with cilantro sprigs and tortilla strips.