Barbecued Chicken and Roasted Peaches n’ Cream Corn Chowder
Thursday, May 5th, 2011

Here’s another great recipe from our Cape Breton Restaurant:

Barbecued Chicken and Roasted Peaches n’ Cream Corn Chowder

Ingredients:

• 2 lbs.    Barbecued chicken breast and leg meat.
• 4           Cobs of corn — boiled and kernels removed.  Roast the kernels in the oven or pan fry until slightly brown to achieve a sweet nutty roasted flavor.
• ½ cup    Onions, chopped small
  ½ cup    Celery, chopped small
• ½ cup    Carrots, chopped small
• ¼ cup    Butter
• 2 tbsp    Fresh or dried thyme
• ¼ cup    All Purpose flour
• 3 cups    Chicken stock
• 3 cups    Potatoes, peeled and diced small
• ¼ cup     BBQ sauce
• 4 cups    35% cream (whipping cream)
• 2 cups    2% milk
• Salt and white pepper to taste

Directions:

• In a heavy saucepan, sauté onions, celery, and carrots in butter until tender.
• Add thyme and stir in flour and cook for 3 minutes.
• Add chicken stock slowly, stirring constantly to avoid lumping.
• Add the potatoes and cook until tender.
• Add in the BBQ sauce, chicken and corn and simmer 5 minutes, stirring once or twice.
• Add the cream and milk and season to taste with salt and white pepper.

Chef’s Note: Serve with your favorite “big fat” dinner rolls and make a meal out of it, or a smaller portion to start a dinner.  The chowder will last in the fridge for two days but it is usually eaten before then.