PHOTO
Shane Hodkins, chef at the Blackstone Café in Mosgiel, provides the recipe for his chicken and corn chowder.
Chicken and corn chowder
1 chicken carcass
75g bayleaf
75g butter
75g plain flour
2 potatoes, peeled and diced
2 onions, diced
2 cups frozen corn kernels
1 Tbsp onion stock powder
1 Tbsp chopped fresh parsley
100ml cream salt and pepper to taste
Place chicken carcass and any leftover meat and skin in a pot with a bayleaf and cover with water. Bring to the boil, reduce heat and simmer for 60-90 minutes. Remove chicken carcass and strain stock, reserving any meat. Chop meat into pieces.
In a large saucepan, melt butter over medium heat, add flour and mix. Pour in the chicken stock a little at a time, stirring and cooking until you have the desired consistency.
In a separate frying pan, cook diced potatoes in a little oil until tender. Add diced onion, corn and chicken meat and cook until lightly coloured. Add onion stock powder, and parsley, and let simmer for 5-10 minutes.
Remove from heat, stir in cream and season with salt and pepper to taste.
- Requested by Sheryl Fuller of Mosgiel.
If you have enjoyed a dish in an Otago café or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.