Chicken Gizzard and Corn Chowder
Category: Soups & Salads | Blog URL: http://mothermayhave.com/2009/12/13/chicken-gizzard-and-corn-chowder/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
1/2 pound chicken gizzards (quartered)
meat from 1 large smoked turkey leg (diced)
1/2 pound shrimp (halved)
juice of 1/2 lemon
1/2 cup fresh parsley (rough chopped)
1/2 yellow onion (diced)
1 medium rutabaga (cubed)
4 cloves garlic (pressed or finely minced)
kernels from 3 ears of corn (approx. 1 cup)
1 cup cream
6 cups chicken stock
2 teaspoons anchovy paste
1/4 cup milk
2 bay leaves
2 teaspoons onion powder
Preparation
2
Add onions and sweat until translucent.
3
Add turkey and cook for 5 – 8 minutes, stirring occasionally.
4
Season with 1 tsp. lemon pepper.
6
Cook for 8 – 10 minutes.
7
Add garlic and corn.
8
Pour in chicken stock, add bay leaves, onion powder and cover.
10
In the meantime, combine lemon juice, 1 tsp. lemon pepper, parsley and shrimp in a bowl, and set aside.
12
Mix milk and cornstarch in a bowl.
13
Add to soup, followed by shrimp.
14
Cover and cook for another 10 – 15 minutes until slightly thickened.
16
Serve with cornbread.
.
About
[W]hen as the Christmas song lyrics do, “the weather outside was frightful,” it was below freezing (somewhere near 5 degrees Fahrenheit without factoring in the wind chill factor) we ate this soup and cornbread schmeared with the chestnut butter.
Yield:
1 pot of soup; 6 - 8 servings
Added:
Sunday, February 28, 2010 - 4:54pm
