What To Know
- Our comprehensive recipe will empower you to recreate this culinary masterpiece in the comfort of your own kitchen, ensuring a symphony of flavors that will tantalize your taste buds.
- Savor the comforting warmth of your homemade Wawa Chicken Corn Chowder, a culinary masterpiece that will transport you to a realm of pure delight.
- Yes, you can refrigerate the chowder for up to 3 days or freeze it for up to 3 months.
Indulge in the comforting warmth of Wawa’s beloved Chicken Corn Chowder with this step-by-step guide. Our comprehensive recipe will empower you to recreate this culinary masterpiece in the comfort of your own kitchen, ensuring a symphony of flavors that will tantalize your taste buds.
Gathering the Ingredients: A Symphony of Flavors
- 1 boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen corn kernels
- 1/2 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- Salt and pepper to taste
Preparing the Chicken: A Culinary Journey Begins
1. Season the chicken breast with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chicken breast and cook for 5-7 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and set aside to cool.
Creating the Base: A Flavorful Canvas
1. Add the onion and garlic to the same skillet and sauté for 2-3 minutes, or until softened.
2. Pour in the chicken broth and milk and bring to a simmer.
3. Add the corn, celery, and carrots and simmer for 10 minutes, or until the vegetables are tender.
Thickening the Chowder: A Smooth Symphony
1. In a small bowl, whisk together the flour and heavy cream until smooth.
2. Gradually add the flour mixture to the chowder while stirring constantly.
3. Simmer for 5-7 minutes, or until the chowder has thickened to your desired consistency.
Adding the Chicken: A Culinary Reunion
1. Shred the cooked chicken into bite-sized pieces.
2. Add the shredded chicken to the chowder and stir to combine.
Seasoning to Perfection: A Symphony of Tastes
1. Season the chowder with salt and pepper to taste.
2. Add additional herbs and spices, such as thyme, oregano, or paprika, if desired.
Serving the Chowder: A Culinary Masterpiece Unveiled
1. Ladle the hot chicken corn chowder into bowls.
2. Garnish with fresh parsley or chives, if desired.
3. Serve with crackers or crusty bread for a complete culinary experience.
Enjoying the Culinary Symphony
Savor the comforting warmth of your homemade Wawa Chicken Corn Chowder, a culinary masterpiece that will transport you to a realm of pure delight.
What You Need to Know
Q: How can I make my chowder creamier?
A: Add an extra 1/4 cup of heavy cream or milk to the chowder while simmering.
Q: Can I use different vegetables in my chowder?
A: Yes, you can substitute or add vegetables such as potatoes, green beans, or peas.
Q: Can I make this chowder ahead of time?
A: Yes, you can refrigerate the chowder for up to 3 days or freeze it for up to 3 months. Reheat it over medium heat before serving.
Q: How can I make my chowder gluten-free?
A: Use gluten-free flour or cornstarch instead of all-purpose flour.
Q: Can I add cheese to my chowder?
A: Yes, you can add shredded cheddar cheese or Monterey Jack cheese to the chowder before serving.
