About the recipe– This chowder consists of seasoned chicken breasts, broccoli and potatoes in a creamy, well-seasoned cheese sauce.
6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
1-pound thinly cut chicken breasts
1 head of broccoli (13 ounces in weight)
2 medium-sized russet potatoes (1 pound 13 ounces in weight)
Salted butter
All-purpose flour
Whole milk (Room temp)
Heavy whipping cream (Room temp)
8 ounces Sharp cheddar cheese
Shredded parmesan cheese
Seasonings
1 yellow onion
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Chef Paul’s vegetable magic
Tools you’ll need
Cheese shredder
Potato peeler
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion with a knife and press 2 cloves of garlic with a garlic press.
Potatoes
Step 2- Peel 2 medium-sized potatoes with a potato peeler. Once done chop the potatoes into medium-sized cubes.
Step 3- Add 5 cups water, 2 teaspoons vinegar and potato cubes into a large bowl. Move the potatoes around in the bowl with your hands. Let soak for 5 minutes. Once done place a lid on top of the bowl and drain the water into your sink. Fill the bowl back up with water again. Move the potatoes around in the water once again. Cover the bowl with a lid and drain the water into your sink.
Broccoli
Step 4- Cut the stems off of the broccoli florets and separate the broccoli florets. Place the broccoli florets into a mesh strainer and rinse them off with cold water.
Cheese
Step 5- Shred 8 ounces in weight of sharp cheddar cheese. Once the cheese is shredded place into fridge.
Parboiling the potatoes
Preheat fire to medium heat.
Step 6- Add 1 quart of water, and 1 teaspoon of salt into a medium-sized pot. Let the water come to a simmer. Add potato cubes and stir. Let simmer for 6 minutes or until the potatoes are almost tender. Once done, add the potatoes into a strainer and set aside to cool.
Parboiling the broccoli
Preheat fire to medium heat.
Step 7- Add 3 cups water and 1/2 teaspoon of salt into a small pot and let the water come to a simmer. Add the broccoli florets in there and stir. Let simmer for 3 minutes. Once done, add the broccoli florets into a mesh strainer and set aside to cool.
Chicken breasts
Step 8- Rinse the chicken breasts off with cold water. Add the thinly cut chicken breasts onto a chopping board. Pat the chicken breasts dry with napkins.
Step 9- Lightly sprinkle Tony Chachere’s creole seasoning and Chef Paul’s poultry magic onto both sides of the chicken breasts.
Searing the chicken breasts
Preheat fire to medium heat.
Step 10- Spread salted butter around a heated large saucepan or skillet. Add the thinly sliced chicken breasts in there and let sear for 3 minutes on each side. Once done transfer onto serving dish to cool for 5 minutes.
Step 11- Transfer chicken breasts onto chopping board and cut the chicken breasts into medium-sized pieces.
Making the chowder
Preheat fire to medium heat.
Step 12- Add 3 tablespoons salted butter into a large saucepan and let the butter melt. Add 2 tablespoons all-purpose flour and stir continuously for 1 minute. Add 3/4 cup chopped yellow onion and 2 cloves pressed garlic and stir continuously for 1 minute.
Step 13- Add 2 cups heavy whipping cream (Room temp), 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon chef Paul’s vegetable magic, 1/4 teaspoon granulated onion, and 1/4 teaspoon granulated garlic. Stir all ingredients together. Let come to a simmer.
Step 14- Add chicken pieces along with any pan juices and stir. Add parboiled broccoli florets and stir. Add 1 and 3/4 cups whole milk (Room temp) and stir all ingredients together. Let simmer for 4 minutes or until the mixture thickens.
Turn your fire off.
Step 15 Add potato cubes and stir. Let the mixture cool for 10 minutes. Add 1 tablespoon shredded parmesan cheese and 8 ounces shredded sharp cheddar cheese. Stir all ingredients continuously until the cheese melts into the liquid. Let cool for an additional 10 to 15 minutes or until it’s warm before serving.
YouTube instructional video
