This recipe is one that Lesley and I came up with after being stuck inside during a blizzard. We happened to have the ingredients on hand and tried to come up with something that would keep us warm, fill us up, and go well with a nice cold beer. Thus, the “She’s Right, I’m Rob Chicken and Chorizo Chowder” was born.
prep time: 15 minutes
cook time: 45-50 minutes
- 10 oz Spanish chorizo (thinly sliced)
- 3-4 slices of bacon
- 4 leeks (the white and light green parts, cut into half-moons)
- 3-4 celery stalks
- 1 medium onion
- 8-9 red potatoes (cut into 1/2 inch pieces)
- 1 28 oz. can of diced tomatoes
- 1 lb chicken breasts
- 6 cups of chicken broth
- 1 bottle of beer
- 1.5 cans of corn (whole kernel not cream, drained)
- 1/3 cup white wine
- olive oil
- salt/pepper/Old Bay/cayenne pepper
- Pre-heat oven to 350 degrees.
- Heat 1 tablespoon of olive oil in cast iron pan over medium-high heat.
- Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, cayenne pepper, and old bay.
- Place chicken in pan (we use cast iron) for 4 mins. Flip chicken and cook for another 3 mins.
- Pour 1/3 cup of white wine into pan and place pan into oven for 10 mins or until cooked.
- Set aside for 5 mins and then shred.
- Heat large dutch oven on stove top over medium-high heat.
- Clean and slice leeks into half-moons. Place into medium bowl.
- Clean and chop celery into pieces. Place in same medium bowl.
- Chop bacon into small pieces and fry up in dutch oven until almost browned. Remove bacon and fat from dutch oven.
- Slice chorizo into small pieces and add to the dutch oven. Cook until browned.
- Dice the onion and throw into dutch oven. Cook down until almost translucent.
- Add leeks and celery. Stir occasionally and cook for 2-3 minutes until they begin to soften.
- Add the potatoes, tomatoes (with their juices), chicken broth, salt, pepper, and more Old Bay to taste; cover and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 12-15 minutes.
- Add the corn (drained) and the shredded chicken. Simmer for about 5-6 minutes.
- Sprinkle some bacon bits from step 4 ontop and then NOM NOM FREAKING NOM