The temperature here in Perth is getting a little crazy lately; one of the nights the temperature dipped down to 2°C… brr! I have been trying to rush home as early as I could most of the nights as it gets dark and cold too quickly. On a working weeknight I just want to snuggle up and have a good bowl of soup, especially creamy chowder with lots of chunky stuffs in it, and then go to bed. I could have resort to heating up canned soup most of the time, but just thinking about unknown preservatives stuffs that goes into canned food makes me feel unhealthy for some reason. Making chowder isn’t hard at all, and that you can almost dunk any leftover to it makes it pretty versatile (like fried rice!). I had half a sweet potato and a Desiree spud sitting around for almost a week now in my pantry. So while coming home from work I dropped by grocer and picked up carrot, mushrooms, chicken breast and a can of creamed corn kernels and made this awesome chowder with very little effort.
- 2 tablespoon olive oil
- 1 can of creamed corn kernels (Edgell Creamed Corn 310g)
- 1 chicken breast
- 1 potato, cut into cubes
- 1/2 sweet potato, cut into cubes
- 1 medium size carrot, cut into cubes
- 1 cup of fresh mushrooms, sliced
- Roux (soup thickener):
- 2 tablespoons of flour
- 2 tablespoons of butter
- 2 tablespoons of milk
- 1/2 cup of milk
- 4 cups of water
- 1 teaspoon of chicken stock granules
- Few sprigs of thymes leaves
- Salt and pepper
- Chopped chives for garnishing (optional)
- Place the water in a large soup pot and bring to boil. When boiled, add the chicken in and let it cook for 5 to 8 minutes. Remove the chicken and set aside to let it cool.
- Lower the heat to medium. Add the creamed corn and both potatoes and carrots. Let it simmer for 10 to 15 minutes while work on the roux.
- To make the roux, heat up a pan on medium heat. Add the butter. When the butter melts and turns frothy, stir in a little bit of all-purpose flour. Using a whisk, keep whisking till the butter and flour comes together like a thick paste. Add a bit of milk at a time when it gets too clumpy. (Refer to the first two pictures at the end of this section).
- Add the roux into the soup pot. Using a whisk or large spoon, stir till no clumps are visible.
- Cut the rested chicken breast into chunks and add into the chowder. Add the mushrooms and thyme leaves.
- Add the milk and chicken granules. Let the chowder cook for another 5 to 10 minutes. Adjust the seasoning with salt and pepper. Serve the chowder with chopped chives and a dash of cracked peppers.
Roux forming like thick breadcrumbs when flour is added to the melted butter.
By adding milk/moisture little by little and when whisk long enough, a thick paste is formed. The longer the roux cooks, the browner it gets.