Indian Chicken And Corn Chowder

Ingredientes

Indian Chicken and Corn Chowder

Makes 4 servings

2 Tbsp melted ghee or vegetable oil

1 tsp brown or black mustard seeds

1 tsp ground toasted coriander

1 tsp ground Kashmiri chilli powder

1 tsp garam masala, homemade or store-bought

½ tsp ground turmeric

¼ cup [35 g] all-purpose flour

4 cups [945 ml] low-sodium chicken stock

1 large (about [420 g] russet potato, peeled and diced into ½ in [13 ] cm cubes

8 oz [230 g] shredded rotisserie chicken

5 ½ oz [155 g] sweet corn

Fine sea salt

Ground black pepper

½ cup [120 ml] whole milk

For Garnish

2 Tbsp chopped cilantro

2 Tbsp green chilli such as jalapeno, serrano, or Bird’s eye, minced

4 Tbsp chilli oil of your choice (optional)

Heat the ghee in a Dutch oven or medium saucepan over medium heat. Add the mustard seeds, coriander, Kashmiri chilli powder, garam masala, and turmeric. Cook until fragrant for 1 minute. Stir in the flour and cook for 4 minutes, stirring constantly.  Reduce the heat to low and slowly whisk until no lumps of flour are present. Add the potato, corn, and chicken. Add a pinch of salt and bring to a boil over medium-high heat, reduce to a simmer, and cook for 5 to 6 minutes, stirring often until the potatoes and corn are soft and tender. The chowder will thicken. Remove from the stove and season with salt and pepper.

When ready to serve, garnish with cilantro, green chili, and chili oil. Leftovers can be stored in an airtight container in the refrigerator for up to four days.

The Cook’s Notes

I used a Calabrian chilli oil from Corto Olive Oil, but feel free to use what you have.

Instruções

Heat the ghee in a Dutch oven or medium saucepan over medium heat. Add the mustard seeds, coriander, Kashmiri chilli powder, garam masala, and turmeric. Cook until fragrant for 1 minute. Stir in the flour and cook for 4 minutes, stirring constantly.  Reduce the heat to low and slowly whisk until no lumps of flour are present. Add the potato, corn, and chicken. Add a pinch of salt and bring to a boil over medium-high heat, reduce to a simmer, and cook for 5 to 6 minutes, stirring often until the potatoes and corn are soft and tender. The chowder will thicken. Remove from the stove and season with salt and pepper.

When ready to serve, garnish with cilantro, green chili, and chili oil. Leftovers can be stored in an airtight container in the refrigerator for up to four days.

Notas

The Cook’s Notes

I used a Calabrian chilli oil from Corto Olive Oil, but feel free to use what you have.