Chicken Chowder

Prep Time 10minutes             Cooking time 35-40 minutes               Serve 4-6 people

Chicken chowder.HI to all my fellow chefs here on the East Coast of Africa and around this  beautiful world we live in.

Well now that Winter is fast approaching, we here at Home Cooking Haven decided  it's the idea time to a mouthwatering creamy chicken chowder for those cold winter day/nights.

Ingredients for Chicken chowder 

Okey Dokey first things first ,we will need the following ingredients to make this Tasty Chicken Chowder.

• 15 ml(1Tbsp) Olive oil.
• 125 g back bacon finely chopped.
• 3 large potato's peeled and diced.
• 30mi(2tsps.)crushed garlic.
• 1 large leek washed and sliced.
• 1 litre(4 cups chicken stock.
• 3 boneless chicken breasts, sliced.
• 1 x410 g can cream-style sweetcorn.
• 25ml (5tsp.)freshly chopped parsley.)
• 125 m(½ up)fresh cream.
• Salt and Pepper.

Method

Still with us ?.Great

• Heat the oil in a large saucepan
• Fry bacon until crisp. Remove and set aside. 
• Add potato's, garlic leek to the pan and cook for 5 minutes.
• Pour in the stock and bring to boil and then reduce heat.
•  simmer for 15 minutes
• Add chicken and cook for15-20 minutes or until potato/'s and chicken are cooked.
• Sir in the sweetcorn, bacon, parsley and cream and allow to heat thro.
• Salt and Pepper to taste. 

Plating

There are many ways of serving this Chowder ,below are just a few ideas,

• On its own.
• With Garlic cheesy rolls.
                                            Bon  Apatite
  

History of Chowder

Chowder has its roots in the Latin word caldaria, which originally meant a place for warming things, and later came to mean cooking pot. The word caldaria also gave us cauldron, and in French became Chaudière. It is also thought to come from the old English word jowter (a fish peddler).

Why do they call it Chowder.

The broad range of soups that use flour as a thickening agent are called chowders. To most Americans it means clam chowder, either New England with a cream base, or the tomato based Manhattan style. The term comes from the French word "Chaudière" the pot in which the chowder was cooked.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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