Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, jamie olivers smokin' chicken chowder. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Jamie Olivers Smokin' Chicken Chowder is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Jamie Olivers Smokin' Chicken Chowder is something which I have loved my entire life. They’re fine and they look wonderful.
Jamie Olivers Smokin' Chicken Chowder A Jamie Oliver recipe I slightly adapted to add more nutrients and flavour. Chef's Notes: I didn't use as much corn as the recipe called for. Posted in Jamie Oliver, Save with Jamie, Uncategorized Tagged Chicken, chicken chowder, chowder, Food review, Jamie Oliver, Save with Jamie By readingellie Leave a comment.
To get started with this recipe, we have to prepare a few ingredients. You can have jamie olivers smokin' chicken chowder using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Jamie Olivers Smokin' Chicken Chowder:
- Take 1 left over chicken carcass, plus up to 200g left over cooked chicken
- Get 1 brown/cooking onion
- Take 2 carrots
- Take 1 large potato
- Get 1 stick of celery
- Get 1/2 bunch flat leafed parsley
- Prepare 4 rashers smoked streaky bacon
- Get 500 grams frozen sweetcorn
- Get 100 ml or more single cream
Toast the corn tortillas in a hot, dry frying pan until lightly golden. Jamie says: "Every time I eat this soup it makes me incredibly happy. Other popular Jamie Oliver review posts include Jamie's Wonky Summer Pasta and Jamie's Pregnant Jools's Pasta. Jamie serves this chowder with crackers, grilled tiger prawns and a salad.
Steps to make Jamie Olivers Smokin' Chicken Chowder:
- Strip all the meat you can from the carcass, shred and put aside. Place the carcass and any bones in a pot and use the end of a rolling pin to smash them up a little. Cover with water (approx 2 liters) and add a capfull of organic apple cider vineger. This leeches the calcium out of the bones. Bring to the boil and simmer for at least half an hour.
- Meanwhile, peel the vege and cut into 1cm dice. I threw the peels into the stock along with the end of the celery you don't use and some of the celery leaves to give it more flavour and nutrients. I also added the magic dust from this site as it's an amazingly tasty seasoning. - - https://cookpad.com/us/recipes/345941-the-magic-dust
- Finely slice the parsley stalks and the bacon. Fry bacon in pan over med heat until golden and crispy. Set aside, leaving pan on the heat. Add your vege and parsley stalks to pan of bacon fat and cook for approx 25 mins until soft, stirring regularly.
- Pour the stock through a sieve into the vegie pan. Add the corn and leftover chicken, then bring to the boil and simmer for 5 minutes. Use a stick blender or processor to blitz a quarter or more of the soup until smooth. Return back to pan, leaving the rest chunky.
- Remove from heat and add the cream and season to taste. Serve topped with crumbled bacon and parsley leaves. Delicious dunking my savoury muffins into this - - https://cookpad.com/us/recipes/353654-heidis-savoury-muffins
To be honest, it's delicious just served on it's own (like a thick, lumpy soup) or with boiled brown rice on the side - nice! Jamie says: "Every time I eat this soup it makes me incredibly happy. Bekijk meer ideeën over Koken, Jamie oliver, Eten. See more ideas about Jamie oliver recipes, Recipes, Jamie oliver. Stir in the milk, three-quarters of the chicken and the chopped tarragon.
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