Want a first course that encompasses all the flavors that will be adorning you holiday table this year? From ham to poultry, this teaser is hearty and a great compliment to the classic Cordon Bleu as well as what you are preparing for family and friends.
Thick and Creamy Chicken Cordon Bleu Chowder
INGREDIENTS3 tablespoons butter or margarine
8 ounces boneless chicken breasts, diced
1/2 teaspoon minced garlic in oil
4 ounces thinly sliced ham, julienned
3 cups chicken broth1 cup frozen mixed vegetables
1 cup cooked, diced potato1 cup light cream, half and half or evaporated milk
8 ounces Swiss cheese, diced small or shredded
1/2 cup Parmesan cheeseSalt and black pepper to taste
2 slices breadINSTRUCTIONSIn a large saucepan, melt butter over medium heat. Add chicken and garlic, stir to combine and cook until chicken is cooked through. Add ham and continue cooking an additional 2 minutes. Add broth, mixed vegetables and potatoes, bring to a boil. Add cream and both cheeses. Bring to a boil once again, reduce heat to low and simmer until cheese has melted, stirring frequently.
Meanwhile, dice bread into smallest possible cubes. Add to a large skillet over medium-high heat and toast until crisp, tossing frequently.
When ready to serve, season chowder to taste with salt and pepper, ladle in bowls and sprinkle toasted bread cubes over the top; serve hot.
Enough for 4 servingsA note to my readers: Because of the delay in my newest cookbook being released internationally, I would like to offer you a pre-production, signed copy for $20, delivered! The delay was caused by some image issues which are being taken care of but we need to wait another couple weeks. So in the meantime, here is my gift to you, but only for a short time, send me an email at theyankeechef@aol.com before the price goes up upon the release date.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.
