How to make Corn And Chicken Chowder -
Chowder is a soup that has been thickened with something. Here corn is blended to give the soup thickness, nutrients and flavour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken legs (चिकन टंगड़ी), Salt (नमक)
Cuisine : French
Course : Soups
You can also find more Soups recipes like Lemon Vegetable Pepper Soup Thick Almond Soup Minted Pea Soup Tomato and Pumpkin Cappuccino
Corn And Chicken Chowder Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Corn And Chicken Chowder Recipe
Chicken legs 2
Salt to taste
Crushed black peppercorns 2 teaspoons
Oil 4 tablespoon
Leeks chopped 1/2 cup
Celery chopped 3 tablespoons
Garlic chopped 1 tablespoon
Corn kernels 1 1/2 cups
Butter 1 tablespoon
Chicken stock 4 cups
Corn cob 1
Fresh cream 2-3 tablespoons
Fresh parsley for garnishing
Method
Step 1
Marinate the chicken legs with salt and one teaspoon crushed black peppercorns for ten to fifteen minutes.
Step 2
Heat two tablespoons oil in a non-stick pan, and sear the chicken from both sides on high heat and cook for two to three minutes.
Step 3
Heat remaining oil in a pressure cooker, add leeks, celery and garlic and sauté for two minutes.
Step 4
Add corn kernels and sauté again. Add butter and mix.
Step 5
Add salt and remaining crushed black peppercorns and mix again. Add chicken stock and corn cob and let the mixture come to a boil.
Step 6
Add chicken legs, cover the cooker and cook under pressure till three whistles are given out. Let the pressure reduce completely.
Step 7
Open the pressure cooker, remove the cob and discard it. Take out chicken and place on a plate
Step 8
Churn the mixture in the pressure cooker lightly with a blender. Switch on the heat and let it boil once again.Add fresh cream mix and switch of heat.
Step 9
Debone the chicken legs with a fork and shred it.
Step 10
Put shredded chicken in a serving bowl and pour the chowder over. Chop parsley and garnish with it. Serve hot.
Nutrition Info
Calories : 1201 Kcal
Carbohydrates : 63.8 gm
Protein : 66.6 gm
Fat : 75.5 gm
Other : Niacin- 1.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
